We cannot get enough of this white chocolate cake with drunken grapes. The drunken grapes gives this delicious cake a fun kick.
White chocolate cake with drunken grapes
- 70g self-raising flour
- 200g cake flour
- 250g butter
- 190ml (¾ cup) milk
- 300g (1,5 cups) sugar
- 180g white chocolate, chopped
- 2 large eggs, lightly beaten
- 5ml (1 tsp) vanilla extract
- 100g (½ cup) castor sugar
- 190ml (¾ cup) water
- 10ml (2 tsp) fresh rosemary leaves
- 10ml (2 tsp) fresh thyme leaves
- 500g mixed seedless grapes
- 60ml (¼ cup) port or muscadel
- 50ml honey
Preheat the oven to 170°C.
Sift the flours together into a bowl.
In a pot, heat the butter, milk, sugar and chocolate, stirring until combined. Transfer to a bowl and fold in the flour, then mix in the eggs and vanilla.
Spoon the batter into a greased 23cm springform cake tin. Bake for 1 hour and 15 minutes, then cover with foil and bake for a further 20 minutes. Remove from the oven and cool in the tin.
For the grapes, heat the sugar and water in a pot until dissolved. Add the rosemary and thyme and simmer until slightly caramelised. Add the grapes, port and honey and stir until glossy. Remove from the heat and allow to cool.
Serve the cake topped with the grapes, with sprigs of thyme and rosemary to garnish (optional).