Almond and White Grape Cake

12 INGREDIENTS • 10 STEPS • 1HR 5MINS

Almond and White Grape Cake

Recipe

A dessert that’s not too sweet, this almond and white grape cake is ideal to serve as either a teatime treat or an after-dinner offering.

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Almond and White Grape Cake

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

A dessert that’s not too sweet, this almond and white grape cake is ideal to serve as either a teatime treat or an after-dinner offering.

1HR 5MINS

Total Time

$3.44

Cost Per Serving

Ingredients

Servings

4

us / metric

Almond and White Grape Cake

1/2 cup

Unsalted Butter, room temperature

2/3 cup

3

Large Eggs, room temperature, lightly beaten

2/3 cup

All-Purpose Flour, sifted

2 tsp

Finely Chopped Fresh Lemon Thyme Leaves

or Fresh Thyme Leaves

1

Large Lemon, zested

3/4 cup

Almond Meal

1 tsp

Baking Powder

3 3/4 cups

washed and dried

Syrup

4 Tbsp

Granulated Sugar

1

Lemon, juiced, zested

2/3 cup

La Motte® MCC Sparkling Wine

Nutrition Per Serving

VIEW ALL

Calories

660

Fat

34.3 g

Protein

6.6 g

Carbs

79.0 g

Love This Recipe?

Almond and White Grape Cake

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

Cooking InstructionsHide images

step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 20-cm springform cake tin with butter and line the base with baking paper.

step 2

Beat the Unsalted Butter (1/2 cup) and Caster Sugar (2/3 cup) until pale and fluffy.

step 2 Beat the Unsalted Butter (1/2 cup) and Caster Sugar (2/3 cup) until pale and fluffy.

step 3

Add the Eggs (3) a little at a time, beating well after each addition. Beat in a little of the All-Purpose Flour (2 Tbsp) if the mixture separates.

step 3 Add the Eggs (3) a little at a time, beating well after each addition. Beat in a little of the All-Purpose Flour (2 Tbsp) if the mixture separates.

step 4

Use a mortar and pestle to release the oils from the Fresh Lemon Thyme Leaves (2 tsp) and Lemon Zest (1) and add the mixture to the cake batter. Fold in with a metal spoon.

step 4 Use a mortar and pestle to release the oils from the Fresh Lemon Thyme Leaves (2 tsp) and Lemon Zest (1) and add the mixture to the cake batter. Fold in with a metal spoon.

step 5

Add the rest of the All-Purpose Flour (1/2 cup), the Almond Meal (3/4 cup), and Baking Powder (1 tsp) to the mixture and fold in with the spoon.

step 5 Add the rest of the All-Purpose Flour (1/2 cup), the Almond Meal (3/4 cup), and Baking Powder (1 tsp) to the mixture and fold in with the spoon.

step 6

Pour the batter into the springform tin and arrange the Green Grapes (3 3/4 cups) on top.

step 6 Pour the batter into the springform tin and arrange the Green Grapes (3 3/4 cups) on top.

step 7

Bake the cake on the middle shelf for 30 minutes. The cake is ready when a skewer poked into the middle comes out clean. The grapes will have settled at the base of the cake so don’t worry if they aren’t visible.

step 8

For the syrup, combine the Granulated Sugar (4 Tbsp), zest and juice of a Lemon (1), and La Motte® MCC Sparkling Wine (2/3 cup) in a saucepan over high heat. Reduce the liquid until it is thickened and syrupy.

step 8 For the syrup, combine the Granulated Sugar (4 Tbsp), zest and juice of a Lemon (1), and La Motte® MCC Sparkling Wine (2/3 cup) in a saucepan over high heat. Reduce the liquid until it is thickened and syrupy.

step 9

Poke a few holes in the top of the cake with a skewer while it is still warm and pour over half the syrup, allowing it to be absorbed into the cake. Leave the cake to cool a little before turning it out onto a serving plate.

step 9 Poke a few holes in the top of the cake with a skewer while it is still warm and pour over half the syrup, allowing it to be absorbed into the cake. Leave the cake to cool a little before turning it out onto a serving plate.

step 10

Before slicing, garnish the top of the cake with any leftover thyme leaves or flowers, and serve the cake with some softened mascarpone or clotted cream.

step 10 Before slicing, garnish the top of the cake with any leftover thyme leaves or flowers, and serve the cake with some softened mascarpone or clotted cream.

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