Grape Harvest Cake
Known in Italian as schiaciatta con l'uva, this is a traditional cake from the Tuscan region
Makes enough for: 1 cake
Ingredients
- 4 eggs
- 250 g fructose
- 80 mls sweet red wine
- 150 mls olive oil
- 75 mls milk
- 5 mls vanilla extract
- 1 orange, zest only
- 400 g flour sifted
- 10 mls baking powder sifted
- 400 g large seedless red grapes cut in half
- 200 g small seedless red grapes
- 30 mls coconut sugar
Method
- Preheat the oven to 200° Celsius
- Place the eggs and fructose into the bowl of a stand mixer and whisk until at ribbon stage
- Pour in the wine, oil, milk, vanilla and zest and stir to combine
- Mix the flour and baking powder together and then add a third to the egg mixture
- Gently fold in then add half of the flour left over, gently folding it in
- Add the rest of the flour and gently fold in
- Add the large grapes and gently stir to combine
- Pour the batter into a lined 23cm spring form tin
- Place into the oven for 10 minutes
- Remove from the oven and gently pess the small grapes into the batter
- Sprinkle the top with the coconut sugar and place back into the oven
- Bake for 70 minutes then remove from the oven
- Leave to cool completely in the tin before turning out