zoom Sable grape and olive oil cake

    Save to your scrapbook

    Sable grape and olive oil cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Sable grape and olive oil cake

    Teatime treat

    • Preparation time: 25 minutes + cooling
    • Cooking time: 1 hour 15 minutes

    Serves: 12

    Ingredients

    400g Waitrose Sable Seedless Grapes, stalks removed

    100g plain flour
    100g ground almonds
    1 tsp baking powder
    1⁄2 tsp fine salt
    3 tbsp flaked almonds
    150g caster sugar, plus an extra 1 tsp for the top
    3 British Blacktail Free Range Medium Eggs
    120g Essential Olive Oil, plus extra for greasing
    2 tbsp whole milk (or dairy-free alternative)
    A few drops almond extract (optional)
    2 lemon thyme sprigs, leaves only
    Crème fraîche (or dairy-free alternative), to serve (optional)

    Method

    1.Preheat the oven to 200oC, gas mark 6. Put the grapes on a baking tray and roast for 25 minutes, stirring halfway, until plump and just bursting; set aside to cool. (This can be done up to 24 hours in advance.)

    2. When ready to bake the cake, preheat the oven to 180oC, gas mark 4. Grease a 23cm springform cake tin and line the base with baking parchment. Combine the flour, ground almonds, baking powder and fine salt in a bowl; set aside. In another bowl, combine the flaked almonds and 1 tsp sugar; set aside.

    3. Put 150g caster sugar and the eggs in a large mixing bowl. Using electric beaters, mix on high speed for 2 minutes until pale and airy. Beat in the oil, milk and almond extract (if using), then add the dry ingredients and the lemon thyme leaves. Fold in with a spatula until just combined.

    4.Fold the grapes through the cake batter and spoon into the tin. Scatter with the flaked almonds and sugar, then bake for 45-50 minutes until golden, risen and a skewer inserted into the centre comes out clean. The grapes may sink to the bottom of the cake, but don’t worry. Cool completely in the tin before slicing to serve. A spoonful of crème fraîche is a nice accompaniment, if liked.

    Your recipe note

    Edit your recipe note

    Cook's tip

    Sable grapes are an intensely sweet and aromatic variety. Roasting them here concentrates their flavour and ensures they don't make the cake too wet.

    Comments

    Average user rating

    3 stars

    Glossary