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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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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
Unsalted Butter
1/2 cup
Unsalted Butter, room temperature
Egg
3
Large Eggs, room temperature, lightly beaten
All-Purpose Flour
2/3 cup
Fresh Lemon Thyme Leaves
2 tsp
Finely Chopped Fresh Lemon Thyme Leaves
or Fresh Thyme Leaves
Lemon
1
Large Lemon, zested
Almond Meal
3/4 cup
Almond Meal
Baking Powder
1 tsp
Baking Powder
Green Grapes
3 3/4 cups
Green Grapes
washed and dried
Syrup
Lemon
1
Lemon, juiced, zested
La Motte® MCC Sparkling Wine
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
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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/
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.
Tags
Shellfish-Free
Vegetarian
Dessert
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