A light and delicious summer treat. The recipe can easily be doubled for a larger crowd
Grape and raspberry cake
- 2 large eggs
- 100g (½ cup) sugar
- 100g butter, melted
- 60ml (¼ cup) olive oil
- 80ml (¾ cup) milk
- 30ml (2 tbsp) vanilla extract
- 200g cake flour
- 5ml (1 tsp) baking powder
- pinch of salt
- zest of 1 lemon
- 250ml (1 cup) seedless red grapes
- 250ml (1 cup) raspberries
- sweetened whipped cream, to serve
Preheat the oven to 180°C. Line a 30cm x 20cm cake tin with baking paper and set it aside.
Using an electric whisk, whisk the eggs and sugar for a few minutes until pale and thick. Whisk in the butter, oil, milk and vanilla extract. Sift in the flour, baking powder and salt, and mix with a wooden spoon to combine. Lightly stir in the zest, grapes and raspberries.
Pour into the tin, ensuring that the berries and grapes are scattered throughout the batter.
Bake until golden on top, about 25 – 30 minutes. Allow to cool in the tin for about 10 minutes and then turn it out to cool completely.
Slice into squares and serve at room temperature with whipped cream.
*Recipe adapted from Jamie Oliver’s cookbook Jamie’s Italy