walking through my parents garden on Sunday inspired me to make this cake, their olive tree looked so beautiful in the spring sunlight. i grabbed a few branches to take home with me.
i used grapes and lemon in this cake with a little fresh rosemary that i also picked from their garden.
my mum is a keen gardener and grows all her own herbs i would love to do the same but i must admit I’m not that good at it.
i have selected a spot in our garden where i plan to start my own little herb, edible flower patch lets home it pans out.
i was given these plates for my birthday from my parents at the weekend they are from anthropologie, i love them.
recipe
1 3/4 cups 225g plain flour
2 tsp baking powder
1 cup 220g granulated sugar
3 eggs
1/4 cup 60 ml lemon juice
zest of 1 lemon
10 black grapes
1 cup 250g plain yogurt
2/3 cup 150ml olive oil
fresh rosemary sprig
preheat the oven to 350f
in a bowl mix the eggs and oil and yogurt together, then add the flour and baking powder.
fold in the lemon juice and zest,
roll the grapes in flour so they dont all sink to the bottom and chop them in half and fold through the cake with about 1/2 tsp of chopped fresh rosemary.
pour into a lined 12inch tin and bake for 20/25 minutes until a skewer comes out clean.
add about 10 black grapes in to a pan with the juice of 1/2 lemon and 1/4 cup 60g sugar
heat until the grapes break down then pour through a sift to remove any bits.
brush the cake with the syrup.
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Looks like a very delicious cake! Sometimes simple cakes are the best 🙂
MMmm love the idea of grapes in a cake I've never really experimented much with grapes. Your new plates are lovely as is everything in anthropologie.
Later in the summer, we have wild grapes growing all through our backyard, so I'll be sure to remember this recipe for then. I'd never thought to pair them with olives and rosemary, but it looks and sounds dreamy! Thanks Aimee! xo
I've never baked with grapes but I love the idea of it so I must give it a try soon. This looks delicious. I love the plates as well.
This is a really interesting flavour combination. I too am trying to start a herb garden and I'm not particularly green fingered. Also, I had a minor setback when I was over enthusiastic in my weeding and I removed my entire chive plant!
Edible flowers interest me too, I'd like to use them more in my baking.
These flavors are divine, what a lovely cake! It reminds me of something you'd find in Tuscany.
I noticed that your recipe called for 1 cup (220g) granulated sugar but it only uses 1/4 cup in the syrup recipe. I assumed that the cake used the remaining sugar and I put it in after mixing the flour. unfortunately, my cake came out very dense and moist. so I don’t think that was it. could you clarify when to add the rest of the sugar?
thanks!
you need to use all of the 220g of sugar for the cake and then another 60g for the syrup xxx