2 large eggs
1/2 cup sugar, plus extra for finishing the cake
4 Tbsp melted butter
1/4 cup extra-virgin olive oil
1/3 cup milk
1/2 tsp vanilla extract
1 cup brown rice flour
1/2 cup ground almonds
3/4 tsp baking power
a pinch of salt
zest of one lemon
2 cups Sovereign Coronation grapes (or other seedless grapes)
Preheat oven to 350 degrees F. Butter and flour a 9-inch springform pan, then set it aside.
Beat the eggs and sugar in a large bowl with an electric mixer until they’re thick, about 3 minutes. Beat in milk, butter, oil, and vanilla.
Sift together the flour, almonds, baking powder and salt. Add the zest, tossing it to make sure it is well-distributed. Then stir the flour mixture into the wet ingredients, making sure it is well-combined. Allow this mixture to sit for 10 minutes to make sure the flour has absorbed the liquids.
Gently stir in 1 1/2 cups of grapes, then transfer the batter to your cake pan.
Bake on the middle rack for 15 minutes. After 15 minutes, pull out your cake and top it with the reserved grapes. Sprinkle the top with coarse granulated sugar. Bake for about 40 more minutes, until the top of the cake is golden and springy. Remove from the oven and allow to cool in the pan.
NOTE: If you find your grapes are on the tart side, you can always add more sugar into the cake batter.
NOTE: You can use any kind of fruit in this recipe instead of the grapes. I'm particularly fond of raspberries, sour cherries or blueberries.
NOTE: You can definitely use all-purpose flour instead of brown rice flour, and it will still turn out wonderfully yummy.
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