Olive-oil cake with hanepoot wine and grapes
Olive-oil cake with hanepoot wine and grapes
Ingredients
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
Method
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.