Vintage 2016 has begun with the picking of the first batch of Chardonnay! It is always an exciting time of year filled with sunshine, hard work, glorious aromas and of course grapes! Whilst all the grapes grown in our vineyard are destined to be treated with kid gloves and converted into our small batch estate wines, I did sneak out and purchase some locally grown spray free table grapes to make this delicious Sunken Grape Cake. Who knows, I may even share it with Rob and Dylan who are doing all the hard work in the vineyard…………..or I could just settle back in the cellar door with a slice and cup of coffee or even a small taste of the Cane Cut Chenin, just for food and wine matching purposes of course!!
Sunken Grape Cake
225grms unsalted butter
1 1/4 cups sugar
Zest of one lemon
1 tsp almond extract
1 cup unbleached all purpose flour
1 cup of almond meal
2 tsp baking powder
1 1/2 to 2 cups of seedless grapes – enough to cover the surface of the cake
Icing sugar for dusting prior to serving
Preheat oven to 180 degrees Celsius and butter and flour a 23cm springform pan.
Cream butter and sugar until light and fluffy. Add the eggs, one at time and mix thoroughly between additions. Add the zest and almond extract.
In a separate bowl, mix the flour, almond meal and baking powder, then stir in the egg mixture until just blended.
Smooth the batter into the springform pan and distribute the grapes evenly over the batter pressing them in lightly.
Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean or with tiny crumbs. Let cool then remove from pan sides. Place the cake on plate and dust lightly with powdered sugar.