Grape and rosemary cake with red wine syrup
This is quite a plain cake.
Keywords
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- Diana Henry
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Ingredients
- 65g butter, melted and cooled, plus extra for greasing
- 125g plain flour, plus extra for dusting
- 135g granulated sugar
- leaves from 1 small sprig of rosemary
- finely grated zest of 1 lemon and ½ orange
- 2 large eggs, at room temperature
- 65ml fruity extra-virgin olive oil
- 85ml whole milk
- ½ tsp vanilla extract
- 75g ground almonds
- 1 tsp baking powder
- 350g small purple grapes, about a third of them kept in sprigs
- icing sugar, for dusting
- 650ml red wine
- broad strip of lemon zest
- ¼ tsp black peppercorns
- 1 sprig rosemary
- 1-2 tbsp crème de cassis (optional)
- lemon juice, to taste (optional)
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