I got some inspiration through the blog Laws of the kitchen. There I found a post about a grape harvest cake that looked really good. That cake was based on this recipe of grape harvest cake. I hadn't ever thought of using grapes in a cake or any other baked goods. I thought of grapes as fresh fruit and maybe a nice addition to hearty dishes like stews. This was a totally new thing for me.
I took the recipe and by making some changes to the recipe I turned it into this cake.Below you'll find how I made it.
- 200 grams vanilla scented sugar
- 100 grams light brown sugar
- 50 grams instant vanilla custard powder (I use Oetker)
- 260 grams plain flour
- 1 packet of baking powder (about 20 grams)
- 7 tablespoons of butter
- 236 ml milk
- zest from 1 orange
- 1 teaspoon salt
- grapes (I used about 20 pieces)
- 150 grams Greek yogurt
- 4 eggs
Preheat the oven to 160°C.
Mix the flour, the baking powder, the salt and the vanilla custard powder together.
Warm the milk and the butter with the orange zest until the butter is melted.
Crack the eggs in the bowl with the sugar and whisk with an electric mixer until the egg mixture is very frothy and light coloured.
Mix half of the flour mixture in. Whisk.
Mix half the milk mixture in. Whisk.
Mix the rest of the flour mixture in. Whisk.
Mix the rest of the milk mixture in. Whisk.
Put the grapes in the batter and pour everything in a buttered and floured cake tin (I used a spring form tin of about 26 cm diameter)
Put in the oven and bake for about 50 minutes or until the cake feels firm when touched.
Take the cake out and let cool slightly.
Take the cake out of the form, carefully because the grapes might stick to the sides and the bottom.
For serving: dust the cake with some icing sugar for a prettier look.
She happy, me happy!
I took a piece as well and liked it as well. It's a dense cake and I would make it again as it has a hint of citrus, a good vanilla flavour and the grapes make the cake juicy.