Upside down grape cake

By Drum Digital
26 March 2015

Grapes make a good accompaniment in baking. We served the cake with a sweet and sticky wine sauce.

Serves: 6

Preparation: 10 min

Cooking: 50 min

100 g seedless red grapes

125 ml (½ c) castor sugar

1 egg

1,5 litres milk

5 ml (1 t) bicarbonate of soda

120 g butter

100 ml honey

250 ml (1 c) flour

pinch of salt

Sauce

60 ml (¼ c) honey

60 ml (¼ c) brown sugar

80 ml (? c) red wine

Preheat oven to 180 °C and grease a cake pan.

1. Arrange the grapes on the bottom of the pan. In a mixing bowl, beat the sugar, egg, milk and bicarbonate of soda and set aside.

2. In a saucepan, melt the butter and honey over low heat and set aside.

3. Sift the flour and salt into a large mixing bowl. Add the egg mixture and the butter mixture, and beat well.

4. Pour the batter over the grapes and bake for 50 minutes or until golden brown and cooked. Leave to cool and refrigerate for about 30 minutes.

5. Sauce: In a small pot add all the ingredients and place over low heat to simmer until thickened. Turn the cake upside down on a plate and pour the red wine sauce over.

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