• A light and delicious summer treat. The recipe can easily be doubled for a larger crowd

    Grape and raspberry cake

    Serves: 4 – 6
    Cooking Time: 1 hour

    Ingredients

    • 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

    Instructions

    1

    Preheat the oven to 180°C. Line a 30cm x 20cm cake tin with baking paper and set it aside.

    2

    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.

    3

    Pour into the tin, ensuring that the berries and grapes are scattered throughout the batter.

    4

    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.

    5

    Slice into squares and serve at room temperature with whipped cream.

    *Recipe adapted from Jamie Oliver’s cookbook Jamie’s Italy

     

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