Red And Green Grape Cake

• Cake
• 200 grams butter, softened
• 200 grams golden unrefined caster sugar
• 4 organic eggs
• 1 teaspoon vanilla extract
• 50 grams spelt or buckwheat flour
• 200 grams ground almonds
• 1/2 cup fresh red grapes, washed and cut in half
• 1/2 cup fresh green grapes, washed and cut in half
• Icing & Decorations
• 200 grams marscapone
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• zest of 1 lemon
• 1/2 cup fresh red & green grapes, washed and cut in half (leave some whole if you prefer)

1. Preheat the oven to 180u0b0C fan bake. Line a 22cm cake tin, and line a baking tray with baking paper.
2. Prepare the grapes which the cake will be topped with by placing the halved 1/4 cup each of red and green grapes on the tray and baking for approximately 15 minutes, or until soft and slightly golden.
3. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.rnBeat in the eggs, one at a time, along with the vanilla.rnGradually fold in the flour and ground almonds.rnPour the batter into the cake tin. Dot in the grapes.
4. Bake for approximately 45 minutes. The cake is ready when it is golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.rnAllow the cake to cool for around 10 minutes before turning out onto a cooling rack.
5. Meanwhile, make the mascarpone icing. In the bowl of an electric mixer, beat all the ingredients until a smooth, glossy consistency is reached.rnOnce the cake is fully cool, apply a generous layer of the icing and decorate with the roasted grapes.rnRefrigerate in an airtight container for up to 3 days.

cake, butter, golden unrefined caster, eggs, vanilla, spelt, ground almonds, fresh red grapes, fresh green grapes, icing amp, marscapone, honey, vanilla, fresh red

Taken from food52.com/recipes/68704-red-and-green-grape-cake (may not work)