serves
8
prep
30 minutes
cook
55 minutes
difficulty
Easy
serves
8
people
preparation
30
minutes
cooking
55
minutes
difficulty
Easy
level
Ingredients
- 75 g butter
- 200 g sugar, plus an extra 100 g
- 2 free range eggs
- 1 vanilla pod, split and seeds scraped
- 1 tbsp rum or Grand Marnier
- 200 g flour
- 100 g fine semolina
- 1½ tsp baking powder
- 100 ml milk
- 250 g black or red grapes, picked from stem
- Cream, to serve
Instructions
- Preheat the oven to 180°C. Grease and line the base and sides of a 22cm cake tin (a springform tin can be used).
- Line the bottom of the tin with grapes in a circular pattern.
- Beat butter and 200 g of sugar until pale and creamy. Add the eggs, one at a time, until incorporated and
- then add the vanilla and rum or Grand Marnier. Mix until smooth. In another bowl combine the flour, semolina and baking powder and then fold into the egg mixture. Add the milk and mix well.
- Place the extra 100g sugar and a little water in a pan and bring to the boil. Once a sugar syrup forms watch it carefully and boil until a golden colour is attained. Remove from the heat and carefully pour into the cake tin over the grapes.
- Transfer the cake mixture into the tin and bake for 50 minutes or until a skewer inserted in the centre comes out clean.
- Cool for 20 minutes and then, while the cake is still slightly warm, remove cake from the tin by carefully inverting the cake onto a serving plate. Serve with cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
