- This is a family friendly cake suitable for either tea or as a dessert. It is harvest time for grapes and so naturally I wanted to create a recipe that would reflect this bounty at its best.
- Preparation Time:25 minutes
- Cooking Time: 1 hour
- Serves: 8-10 people
- 225g butter/ non dairy margarine
- 350g black seedless grapes–cut in half
- 100g caster sugar
- 3 large eggs
- 75g date honey or clear honey
- 225g SR flour
- 2 teaspoons baking powder
- 100g pistachio nuts – finely ground plus 2 tablespoons for garnish
- Garnish: 50g seedless black grapes – leave whole
- Preheat the oven to 180C/ 160 Fan.
- Grease and line a 23cm loose based cake tin with baking parchment paper.
- Halve the grapes.
- Beat the butter and sugar using a mixer until pale and fluffy.
- In a separate bowl, whisk the eggs and honey, then gradually whisk into the butter mixture. Using a metal spoon fold in the flour, baking powder and ground pistachio nuts.
- Fold in the halved grapes, then spoon into the prepared cake tin and level the top.
- Bake for 1 hour or until a skewer is inserted into the centre comes out clean.
- Cool in the tin for 30 minutes, then remove the cake from the tin. Transfer to a large round serving plate.
- Top with small clusters of grapes, chopped pistachio nuts and a drizzle of honey.
Tagged in: date honey
, Dinner Party
, Family dinner
, Pistachio Nuts
, Rosh Hashanah
, Yom Tov