Grape & Fennel Seed Olive Oil Cake

I absolutely love baking with grapes in the autumn when they’re at their best - they’re not just for snacking, people! Not only do they look very pretty, but you get that juicy POP when you bite into them. iIf you haven’t tried them paired with fennel seeds before, you’re in for a delicious surprise too. I like to make this with fragrant Muscat grapes, but the truth is any variety works beautifully. Don’t be worried about the seeded varieties either, you’ll barely notice them.

This is dairy-free and exceptionally easy, so have a go and brighten up your week with something seasonal n’ sweet.

ingredients

serves 8-10

• 200g light brown sugar

• 2 eggs

• zest of 1 lemon

• 175g olive oil

• 65g ground almonds

• 160g plain flour

• 1 tsp baking powder

• 3/4 tsp salt

• 200g grapes, ideally black but mix is nice too

• 2 tbsp icing sugar

• 2 tbsp demerara

• 2 tsp fennel seeds

instructions

Preheat the oven to 180C/fan 160C and grease and line a 26 x 20cm (or equivalent) baking tray or tin.

Beat the sugar and eggs for 1-2 mins until you get thick ribbons, then zest in the lemon and slowly whisk in the oil.

Stir together the almonds, flour, baking powder and salt, then fold into wet ingredients. Pour into tray.

Toss the grapes in the icing sugar then scatter over the cake batter, lightly pressing them down. Sprinkle over the demerara and the fennel seeds and place in the oven for 50-60 mins until an inserted skewer comes out clean. Cool on a rack and eat with ice cream or double cream.