I had no 20 cm cake tin, so I used a 22 cm springform tin. And instead of black seedless grapes I used green.
Harvest grape cake
-==== REZKONV-Recipe – RezkonvSuite v0.98.6
Title: Harvest grape cake
Yield: 1 Ø 20 cm cake tin; 8 Servings
Butter, for greasing
450 grams Seedless black grapes; 1 lb
225 grams Plain flour or Italian ’00‘ flour; 8oz
140 grams Golden caster sugar; 8oz
1 teasp. Baking powder
3 tablesp. Olive oil
Icing sugar, for dusting (optional)
BBC Good Food Magazine, September 2005
— Edited *RK* 09/11/2005 by
— Ulrike Westphal
It should be made when black grapes are at their best, after the
harvest at the end of September or early in October.
1. Heat oven to 180 °C/fan 160 °C/gas 4. Grease a deep, round 20 cm
cake tin. Dust the grapes with a little of the flour. Put the
remaining flour, sugar and baking powder into a large bowl. Add the
eggs, one at a time, beating well with a whisk after each addition,
until the mixture is the consistency of batter.
2. Add the grapes and olive oil and mix well together. Pour the
mixture into the prepared tin and bake for about 1 hr until golden
and well risen. Turn out onto a wire rack and leave to cool. If you
like, dust the top with icing sugar to serve.
:PREP 15 mins :COOK 1 hr
:PER SERVING 288 kcalories, protein 89, carbohydrate 48g, fat 9g.
saturated fat 2g, fibre 1 g, added sugar 18g, salt 0.33g