Photo by Julie O’Malley
Sultana Grape Cake
3 large eggs
150g castor sugar
4 Tablespoons olive oil
60g butter (melted)
5 tablespoons of milk
200g plain flour
1 teaspoon of baking powder
grated zest of 4 lemons
a good grating of nutmeg
3 cups fresh sultana grapes (2 1/4 cups in cake and 3/4 cup on top)
20g demerara sugar
icing sugar
# Pre-heat the oven to 180C and grease and line a 23cm springform cake tin.
# Beat the eggs and sugar until pale and thick. Add the oil, butter and milk and mix well. Stir in the citrus zests and nutmeg.
In a separate bowl, sift together the flour and baking powder. Tip the dry ingredients into the batter and stir to combine. Add 2 1/4 cups grapes to the batter and mix in briefly. Pour the batter into the prepared cake tin and bake for 15 minutes at 180C.
# Remove from the oven and sprinkle on the remaining sultana grapes and the demerara sugar. Return to the oven and cook for a further 40 minutes. When cooked, remove from the oven, allow to cool and dust with icing sugar.
Photo by Julie O’Malley