This is a moist and delicious cake that I made for the first time today. I like it because it is not too sweet and it is suitable for either morning tea or dessert. It is from a recipe from Maggie Beer's cookbook 'Maggie's kitchen' and she adapted this recipe from a 1994 cookbook produced by Riches from the Vine. I have changed some of the ingredients but it is basically the same.
3 free-range eggs
150g dark brown sugar
1/3 cup extra virgin olive oil
60g butter, melted
200g organic plain flour
1 tsp baking powder
finely grated zest of 4 lemons
large pinch of ground nutmeg
500g picked fresh seedless red grapes
1 Tbsp brown sugar
Preheat fan-forced oven to 180°C.
Grease and line a deep 20cm springform cake tin with baking paper.
Using hand-held electric beaters, beat eggs and sugar until pale and thick. Add oil, butter and milk and mix well.
In a separate bowl, sift together the flour and baking powder.
Stir in the lemon zest and the nutmeg.
Tip the flour mixture into the egg mixture and stir to combine.
Add two-thirds of the grapes and stir to just combine.
Pour the into the prepared cake tin and bake for 15 minutes.
Remove from the oven and sprinkle with the reaming grapes and the brown sugar. Return to the oven and bake for another 40 minutes or until a skewer inserted into the middle of the cake comes out clean.
Turn cake into a wire rack and leave to cool.