Olive-oil cake with hanepoot wine and grapes

13 January 2014 - 02:03 By The Times

Olive-oil cake with hanepoot wine and grapes


200g (1 cup) light-brown sugar

100g butter, softened

3 extra-large eggs

Zest of 1 orange

Zest of 1 lemon

185ml ( cup) olive oil

185ml ( cup) hanepoot wine

250g (2 cups) cake flour

5ml (1 tsp) baking powder

200g seedless white grapes

60ml ( cup) sticky brown sugar


Using an electric mixer, beat the light-brown sugar and butter until creamy. Mix in the eggs one at a time, then the orange and lemon zest. Blend the olive oil and wine and add to the batter gradually, alternating with the combined sifted cake flour and baking powder. Mix until well- combined. Pour the batter into a greased or sprayed 23cm springform cake tin. Top the cake with the grapes - don't press down hard as the grapes can disappear into the batter. Sprinkle with the sticky brown sugar and bake in a preheated oven at 180C for 35-40 minutes. Serve warm with cream or crème fraîche, and extra grapes if desired.