This week a colleague brought a bag full of home-grown
grapes into work that were free for the taking. Naturally, the first thing that
came into my head was cake. I’d never made a
cake with grapes before, and wasn’t entirely sure if it would work so I perused
the internet for inspiration. After looking at a handful of recipes that
included dessert wines, I found this New Zealand recipe for a simpler,
lighter cake. I’ve adapted it slightly, and the end result is actually much
better than I had expected! The recipe has no butter, oil or lard, but it makes
such a light, moist sponge, that’s a little sticky on top. Go on, try it! You’ll
be surprised!
