food

Cape Grape Cake Recipe


Recipe Phillippa Cheifitz Ingredients:

  • 1½ cups cake flour
  • 1t baking powder
  • 1t salt
  • ¼t bicarbonate of soda
  • ¾ cup caster sugar
  • 100g unsalted butter, at room temperature
  • 3T extra-virgin olive oil
  • 2 large, free-range eggs
  • 1t vanilla essence
  • 1 cup sweet hanepoot wine
  • Rinds of 1 lemon and 1 orange, grated
  • 1½ cups seedless grapes
  • 2T butter
  • 2T sugar

Directions: Preheat the oven to 200°C. Sift the flour with the baking powder, salt and bicarbonate of soda. Beat the sugar, butter and oil until pale and creamy, then beat in the eggs and add the vanilla. Gently beat in the flour mixture alternately with the wine until just smooth, and add the rinds. Spoon into a 23cm springform pan coated with a nonstick cooking spray. Smooth the batter and sprinkle the grapes over the top. Bake for 20 minutes, or until set. Dot with the remaining butter and sprinkle the two tablespoons of sugar over the cake. Bake for a further 20 minutes, or until golden and cooked through when tested. Allow to cool for another 20 minutes before removing. Serve at room temperature. This recipe is featured in the 2014 House and Leisure Food issue. On sale Monday 20 January 2014.