Serves 8-10 Ingredients: 225ml Dessert wine 200g Light Muscovado sugar 100g softened butter 3 eggs Zest 1 orange Zest 1 lemon 175ml Extra-virgin oil 225g plain flour, plus 1 tbsp for dusting 1tsp Baking powder 175g South African grapes, halved 4-5 tbsp Demerara sugar
Method: 1. Pour wine into small pan. Bring to the boil, keep simmering for 5-10 minutes. Leave to cool. 2. Heat oven to 160C/gas 4. Brush a 23cm springform cake tin with olive oil. Tip in 1 tbsp flour, then shake over the pan until covered. 3. Beat the sugar and butter together until creamy, add eggs one at a time, then stir through the zests. 4. Stir the cooled wine and olive oil together, pour a little into the mixture. Stir, and fold in a third of flour and baking powder. Keep alternating between adding the liquid and flour until all combined. 5. Spoon cake mixture into prepared tin, then smooth the surface. Scatter the halved grapes over the top, and sprinkle over the sugar. 6. Bake for 35-40 minutes. Serve warm or cool. Recipe courtesy of South African grapes www.beautifulcountrybeautifulfruit.co.uk