Do you still recall the tray of grapes in the refrigerator?
Fortunately, I do! Today I’m having a delicious autumn cake: soft and fragrant, perfect to enjoy as soon as it cools.
I’m sure you’ll love it as much as I did!
MAKES 22 cm diameter cake
READY IN 45’
INGREDIENTS:
200 g white grapes
1 teaspoon rum flavouring
1 tablespoon sugar
3 eggs
120 g sugar
a pinch of salt
200 g all-purpose flour + 1 teaspoon baking powder
100 g di melted butter (I use lactose-free)
70 ml milk (I use lactose-free)
1 tablespoon sugar
Butter and flour for the cake pan
Icing sugar to taste
STEP 1: MARINATE THE GRAPES
Wash the grapes, then cut them in half lengthwise.
Remove the seeds and marinate with rum flavoring and sugar.
STEP 2: MAKE THE BATTER
Place eggs, sugar, and a pinch of salt in a bowl.
Blend the ingredients with a whisk until the mixture is stiff.
Gradually add (and alternate): well-sifted flour + yeast mix, cooled melted butter and milk together with the grape marinade.
Finally, add the grapes (keep just a few aside to add directly on th top of the cake just before baking) and mix gently.
STEP 3: PUT INTO THE CAKE PAN
Butter and flour a bundt pan, shaking off any excess.
Pour in the mixture, then add the remaining grapes and sprinkle the top with sugar.
STEP 4: BAKE
Bake the cake in preheated oven at 180°C for ab. 35-40 minutes.
Once cooled, if you like it dust the cake with icing sugar.
#getBready & enjoy your meal
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