Citrus Grape Cake
|Dessert wine||8 Fluid Ounce (225 Milliliter, Muscat Will Give The Best Result Here)|
|Extra virgin olive oil||6 Fluid Ounce (175 Milliliter)|
|Plain flour||8 1⁄2 Ounce (225 Grams Plus 1 Tablespoon, For Dusting)|
|Light muscovado sugar||8 Ounce (200 Grams)|
|Softened butter||4 Ounce (100 Grams)|
|Orange zest||2 Tablespoon (Zest Of 1 Orange)|
|Lemon zest||1 Tablespoon (Zest Of 1 Lemon)|
|Baking powder||1 Teaspoon|
|Grapes||6 Ounce, halved and seeded (175 Grams)|
|Demerara sugar||5 Tablespoon|
1. Pour the wine into a small pan. Bring to the boil, then keep simmering until reduced down to 85ml - this will take 5-10 mins. Leave to cool.
2. Heat oven to 180C / 160C fan / gas 4. Brush a 23cm springform cake tin with olive oil, tip in 1 tbsp flour, then shake all over the pan until covered. Discard any excess flour. Beat together the muscovado sugar and butter until creamy and well combined. Add the eggs, one at a time, then stir through the zests. Stir together the cooled wine and olive oil, then pour a little into the cake mix. Stir, then fold in a third of the flour and all the baking powder. Keep alternating between adding the liquid and flour until everything has been incorporated and the batter is smooth.
3. Spoon cake batter into the prepared tin, then smooth the surface with the back of the spoon. Scatter the halved grapes over the top, then sprinkle over the demerara sugar. Bake for 35-40 mins until a skewer inserted into the middle of the cake comes out clean. You can eat this cake warm or cool. Will store In an airtight container for up to 3 days.