Grape and raspberry cake

September 19, 2015 (Last Updated: January 11, 2019)

A light and delicious summer treat. The recipe can easily be doubled for a larger crowd

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Grape and raspberry cake

Serves: 4 – 6
Cooking Time: 1 hour

Ingredients

  • 2 large eggs
  • 100g (½ cup) sugar
  • 100g butter, melted
  • 60ml (¼ cup) olive oil
  • 80ml (¾ cup) milk
  • 30ml (2 tbsp) vanilla extract
  • 200g cake flour
  • 5ml (1 tsp) baking powder
  • pinch of salt
  • zest of 1 lemon
  • 250ml (1 cup) seedless red grapes
  • 250ml (1 cup) raspberries
  • sweetened whipped cream, to serve

Instructions

1

Preheat the oven to 180°C. Line a 30cm x 20cm cake tin with baking paper and set it aside.

2

Using an electric whisk, whisk the eggs and sugar for a few minutes until pale and thick. Whisk in the butter, oil, milk and vanilla extract. Sift in the flour, baking powder and salt, and mix with a wooden spoon to combine. Lightly stir in the zest, grapes and raspberries.

3

Pour into the tin, ensuring that the berries and grapes are scattered throughout the batter.

4

Bake until golden on top, about 25 – 30 minutes. Allow to cool in the tin for about 10 minutes and then turn it out to cool completely.

5

Slice into squares and serve at room temperature with whipped cream.

*Recipe adapted from Jamie Oliver’s cookbook Jamie’s Italy

 

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September 19, 2015 (Last Updated: January 11, 2019) By
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