Grape cake

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Grape cake. (PHOTO: Misha Jordaan)
Grape cake. (PHOTO: Misha Jordaan)
Prep Time: 25min
Servings: 1
Cooking Time: 30min
  • - CAKE
  • 125g - soft butter
  • 250ml - icing sugar
  • 3 - jumbo eggs
  • 250ml - buttermilk or plain yoghurt
  • 5ml - vanilla essence
  • 500ml - self-raising flour
  • 1 - large bunch of green grapes
  • 50g - pecan nuts, halved
  • 7,5ml - fennel seeds
  • - extra icing sugar
  • - extra small bunches of green grapes
  • 5ml - grated orange zest
  • 250ml - full cream yoghurt or mascarpone

Preheat the oven to 180°C. Grease a 23cm springform cake tin or a large loose-bottomed tart pan with nonstick spray and sprinkle cake flour over.

1 Cake Cream the butter and icing sugar together until light and fluffy. Add the eggs one by one, beating well after each addition.

2 Add the buttermilk or yoghurt and the vanilla essence and beat until smooth.

3 Sift the self-raising flour over and lightly fold in. Transfer to the prepared cake tin.

4 Topping Arrange the grapes and pecan nuts on top and sprinkle the fennel seeds over.

5 Bake for about 30 minutes or until a testing skewer inserted into the middle comes out clean.

6 Allow to cool in the tin, then transfer to a wire rack to cool completely.

7 To finish Put the cake on a serving plate and sprinkle icing sugar over. Garnish with small bunches of grapes (you can roast them in the oven beforehand if preferred).

8 Mix the orange zest with the yoghurt or mascarpone and serve with the cake. 

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