Grape Plumcake

Grape plumcake is a very pleasant baked sweet, perfect for breakfast or snack time. Here is the traditional recipe, but allow me to add a small Italian touch with a suggestion: you could use Italian grapes, such as fragola grapes, for a slightly more distinctive flavor if you can find them.

Ingredients

• 200 g of 00 flour
• 100 g of granulated sugar
• 100 g of butter at room temperature
• 2 large eggs
• 1/2 packet of baking powder
• 1 pinch of salt
• Grated zest of 1 lemon (untreated)
• 200 g of wine grapes or fragola grapes
• 2 tablespoons of brown sugar
• 1 tablespoon of lemon juice

Preparation

1. Preheat the oven to 180 °C.
2. Wash the grapes, cut them in half and remove the seeds if present. Place the grapes in a bowl and dress them with lemon juice and brown sugar. Mix well and let macerate.
3. In a large bowl, beat the butter with the granulated sugar until creamy.
4. Add the eggs, one at a time, continuing to mix.
5. Incorporate the sifted flour with the baking powder and a pinch of salt.
6. Add the grated lemon zest and mix well to obtain a homogeneous batter.
7. Drain the grapes from their marinade and lightly flour them (this helps prevent them from sinking into the batter during baking).
8. Add the grapes to the batter and mix gently.
9. Pour the batter into a plumcake pan previously buttered and floured.
10. Bake for about 40 minutes or until a toothpick inserted in the center of the plumcake comes out clean.
11. Once baked, let the grape plumcake cool before removing it from the pan.

Curiosities

Grapes are a fruit that rarely finds space in baked desserts, but they offer a pleasant freshness and natural sweetness. Choosing quality grapes can really make a difference in this simple yet delicious cake. Remember that grapes release liquids during baking, so a light dusting of flour helps with the final texture of the cake.

I hope you enjoy this variation on the plumcake theme!