In the last few days there were a lot of ‘firsts’ in my kitchen. So I prepared for the first time a cake with fresh grapes. I’m so proud of how I did it :) Grapes, except in dried form, are not something that would firs come to mind as food for a cake or pie – but I really, really, really liked how they turned out in this cake!
What surprised me the most is the fine, sweet taste that is obtained by baking grapes. Also, their moist structure gives excellent contrast to almonds and flour in this cake – and it’s guaranteed to go to the list for repetition. If you are not so much a fan of grapes, this cake can be prepared with peaches, plums, raspberries, blackberries, blueberries, pears, hazelnuts … or all of it together :) It’s juicy, sweet, nutty and rummy – and smells of home, as my grandmother’s cakes did…
Please click on the thumbnails to see more photos…
- 150g butter
- 150 g sugar
- grated zest of one lemon
- 1 tablespoon rum
- 2 eggs
- 150 g ground almonds
- 150 g plain flour
- 1 tablespoon baking powder
- 150-200 g of fresh white grapes
- powdered sugar for sprinkling
- Preheat the oven to 180 ° C, and line the pan with parchment paper.
- Mix the butter and sugar until well combined and fluffy, then add the eggs one by one and mix well. Add the lemon zest and rum. Sift the flour and baking powder and mix with almonds. Little by little, while constantly mixing, add the dry ingredients to the butter mixture and mix only as much as is necessary to unite all ingredients.
- Pour the batter into your pan. Wash and dry the grapes and press them into the cake. Bake for about 30 minutes, until a toothpick that you stabbed in the middle comes out clean. Cool, remove from the pan, sprinkle with powdered sugar and serve.
- Bon appetit!