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    Sable grape and olive oil cake

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    *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.

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    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.

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