A rustic Tuscan cake made using small grapes left over from wine making during the harvest. Try it warm with a scoop of ice cream for pud!
225ml dessert wine, such as Muscat de Beaumes
olive oil, for the tin
225g plain flour, plus extra for dusting
200g light muscovado sugar
100g butter, softened
1 orange, zested
1 lemon, zested
175ml extra virgin olive oil
1 tsp baking powder
175g grapes, halved and deseeded
4-5 tbsp demerara sugar
Bring the wine to the boil in a small pan, then simmer until reduced down to 85ml – this should take 5-10 mins. Leave to cool.
Heat oven to 180C/160C fan/gas 4. Brush a 23cm springform cake tin with olive oil, tip in some flour, then shake all over the pan until covered. Discard any excess. Beat the muscovado sugar and butter until creamy and combined. Add the eggs, one at a time, then stir in the
zests. Mix the wine and extra virgin olive oil, then stir a little into the cake mix. Fold in the baking powder and a third of the flour. Alternate
between adding liquid and flour until everything is incorporated and the batter is smooth.
Spoon the batter into the tin. Smooth the surface with the back of the spoon, then scatter the halved grapes over the top and sprinkle over the demerara sugar. Bake for 35-40 mins until a skewer inserted into the middle of the cake comes out clean. Will keep in an airtight container for up to three days.
PER SERVING (10)
574 kcals • fat 33g • saturates 10g • carbs 62g • sugars 39g • fibre none • protein 6g • salt 0.5g