If you follow me on on Instagram you may have seen that I have had an incredible harvest of grapes growing on my patio. It truly is so exciting being able to pick fresh beautiful food straight from the garden. This grapevine is twisted, knarly and I would love to know how long it has been growing there, year after year, through different owners, seasons and weather (it has done so well in the drought!). As much as I love eating grapes fresh off the vine – I wanted to make some dishes using grapes. This grape cake is really easy to make and is a light summery dish to serve with tea or as a treat after dinner. The grapes provide pockets of juicy sweet morsels as you bite into the cake.
The seeds that grow on my vine have seeds in them so I painstakingly deseeded them by cutting them in half and removing the seeds (very laborious!), if you keep the seeds in they are bitter and they are terrible to come across when wanting to enjoy a piece of cake. If you are buying your grapes – buy the seedless variety and avoid this hassle.
Prep Time: 10 minutes
Cooking Time: 30
4 Tablespoons melted Butter
1 1/2 Cups of Flour
2 Large Eggs
2/3 Cup of Sugar
1/4 Cup Vegetable Oil
1/3 Cup Milk
3/4 teaspoon of baking powder
2 Cups of Seedless Grapes
- Whisk the eggs and sugar together until light and fluffy (approximately 3 minutes) – be patient make sure it is light and fluffy.
- Add the milk, oil and butter to the egg mixture.
- Sift the flour and baking powder into the mixture. Fold in.
- Fold in the grapes.
- Bake at 180C for 30 minutes.
- Dust with icing sugar prior to serving.
You can add 1 teaspoon of vanilla essence or almond essence if you like.