Ingredients
- Serves 10
- 150g butter, melted
- 2 cups sugar
- ¾ cup ground almonds
- ½ cup gluten free flour or plain white flour
- Pinch salt
- 5 egg whites, at room temperature
- 1 cup grapes, muscat or pinot are delicious
- 2 Tbsp sugar for dusting of cake
GRAPE AND ALMOND CAKE
Method
- Preheat oven to 170C Grease a 20cm removable bottom tin well with butter
- Begin by melting butter on the stove over moderate heat until the butter starts to foam and go a light brown colour with a nutty aroma
- Set aside In a large bowl add sugar, almonds, flour and salt and mix together
- Add the egg whites and mix lightly to combine
- Stirring constantly gently pour in the melted butter and continue mixing until well incorporated
- If possible let the batter sit in the fridge for at least 30 minutes to 1 hour (this will allow the batter to thicken)
- Pour into prepared tin and sprinkle over the grapes, finally sprinkle over the 2 Tbsp sugar and bake for 35 minutes or until the middle has firmed up and the surface has a crust
- Remove and cool completely before cutting
- This cake will keep for up to 3 days and the batter will keep between 5-7 days
Comments
This is pretty much my friand recipe but when made into a cake it adds a wonderful moist texture. Any petite wine grapes will burst with flavour into this cake.
Thanks to Hawarden Orchards for the grapes used in the demonstration
If you would like to download a printable version of this recipe, please click here
