Have had a busy couple of days baking cakes and biscuits to enter in the local Tanunda Show. I decided to enter 4 categories: Cooking with Grapes (sweet), Fruit and Nut Roll, Machine baked bread and Anzac biscuits.
Cooking with Grapes (sweet) - GRAPE CAKE
This is a recipe that is based on one from a Barossa recipe book called Riches from the Vine. Maggie Beer also has a version too.
3 eggs
150g castor sugar
1/3 cup olive oil (extra virgin)
60g melted unsalted butter
75ml milk
200g SR flour
finely grated zest of 3 lemons
pinch of freshly grated nutmeg
3 cups of seedless grapes (a mix of red and white is attractive)
2 tblsp demerara sugar.
Preheat oven to 180C (fan forced)
Grease and line a deep 20 0r 22cm springform cake tin with baking paper.
Using an electric mixer beat the eggs and sugar together until they are pale and thick. Add the butter, oil and milk and mix together well.
Sift the flour and stir in the zest and nutmeg.
Add the flour mixture to the egg mixture and stir to combine. Add 2/3 of the grapes and stir just to combine. Pour into the prepped tin and bake for 15minutes. Remove the cake from the oven and sprinkle with the remaining grapes and the demerara sugar. Return the cake to the oven and bake for another 40minutes. The cake is cooked when a skewer inserted in the centre comes out clean.
Release the springform and leave the cake to cool.
This is very nice warm too and would go very nicely served with a dollop of cream!
Am very happy to say that I received 2nd placing in the Cooking with Grapes category with this cake. The prize was $30!
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