Publications
- - CAKE
- 125g - soft butter
- 250ml - icing sugar
- 3 - jumbo eggs
- 250ml - buttermilk or plain yoghurt
- 5ml - vanilla essence
- 500ml - self-raising flour
- - TOPPING
- 1 - large bunch of green grapes
- 50g - pecan nuts, halved
- 7,5ml - fennel seeds
- - TO FINISH
- - 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.
