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    Grape & almond loaf

    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 1 hour 50 minutes
    • Total time: 2 hours 10 minutes, plus cooling

    Serves: 8-10


    175g unsalted butter, softened, plus extra for greasing
    150g caster sugar
    3 British Blacktail Free Range Eggs
    Few drops Cooks’ Ingredients French Almond Natural Extract
    150g self-raising flour
    ½ tsp fine salt
    100g ground almonds
    200g Waitrose & Partners Seedless Vitoria Grapes

    75g Waitrose & Partners Seedless Vitoria Grapes, halved
    90-100g icing sugar


    1. Preheat the oven to 160°C, gas mark 3. Grease and line a 900g loaf tin with baking parchment. In a large mixing bowl, use electric beaters to cream the butter and caster sugar for 3-4 minutes, until light and fluffy. Beat in the eggs one at a time, then beat in the almond extract.

    2. In a separate bowl, combine the flour, salt and almonds, then fold into the wet ingredients until combined. Stir through the grapes, then spoon the mixture into the loaf tin, levelling the top. Bake for 1 hour-1 hour 10 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 20 minutes, then carefully transfer to a wire rack.

    3. As soon as the cake is on the wire rack, place the halved grapes in a small roasting tin with 2 tbsp water. Roast in the oven for 20 minutes, until soft but still just holding their shape, then remove and lift the grapes onto a plate. Add another 1 tbsp water to the roasting tin and scrape up the inky grape juices with a wooden spoon. Adding a little at a time, stir in the icing sugar with a wooden spoon until you have a spoonable icing. Spoon over the cake and top with the roasted grapes. Cool completely before serving.

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    This recipe appeared within the November 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores


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