“She’s so sweet. I just want to feed her grapes and brush her hair.” said Joey Tribbiani. That, my friends, is love. I’m kidding!
I baked this amazing grape tea cake over the weekend, and made two batches cos it’s just that good. This is not the first time I tried this recipe from Steph (raspberricupcakes.com) but the last time I made it, it disappeared so fast that I couldn’t get a picture! I’ve made it one more time since then, and the three times I attempted this recipe, I changed 1 variable in the recipe each time… with excellent results regardless!
Steph used Moscato in her recipe, a sweet dessert wine. The first time I tried it, I used Sauternes wine as I had some left over (and I kinda love that sweet scent a lot). The second time, I made it for my grandmother – who doesn’t take alcohol in any form – and used store bought white grape juice. And it it’s latest reincarnation in my kitchen, I used Moscato, specifically bought to bake this cake. Each change yielded slightly different results, but deliciously fresh and fruity regardless. I think my favourite so far is definitely the Sauternes wine version.
Anyway, enough dilly-dallying, let me share that recipe with you. And when you get bored, or can’t sleep, or just need some sort of baking inspiration, please do check out http://www.raspberricupcakes.com. Steph’s recipes and photography are to die for! I can only hope to one day be able to take pictures as beautifully as she does.
Grape Tea Cake with Vanilla Bean Glaze
Recipe from raspberricupcakes.com
- 190g all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/4 tsp baking soda
- 170g caster sugar
- 85g butter, room temperature
- 3 Tbsp olive oil
- 2 large eggs
- 1 tsp grated lemon zest
- 1 tsp grated orange zest
- 1 tsp vanilla extract
- 1 cup sweet wine OR white grape juice
- 1 1/2 cup red seedless grapes
- Preheat the oven to 180°C and line an 8″ round baking tin with butter and parchment paper
- In a medium bowl, combine the flour, baking powder, baking soda, and salt and set aside
- In the large mixing bowl of your stand mixer, beat the sugar, butter, and olive oil until fluffy. Then beat in the eggs, one at a time, and then beat in the lemon and orange zest along with the vanilla extract
- Add the flour in 3 additions, alternating with 1/2 cup of the wine or juice after each flour addition, and end with the flour, beating steadily after each addition
- Pour the batter into the prepared cake tin, and scatter the grapes on top
- Bake for 35-45 minutes, or until a skewer inserted at an angle comes out clean. Remove from the oven, cool in tin for 10 minutes before moving the cake to cool completely on a wire rack
Vanilla bean glaze
- 1 cup icing sugar
- 1/2 tsp vanilla bean paste
- 2-3 tbsp milk
- Mix all the ingredients (start with 1-2 tbsp of milk), stir with a spoon until a thick, pourable mixture forms
- Pour or drizzle the glaze over the completely cooled cake