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Wednesday 17 June 2026 05:33:25 GMT

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2026-06-17 20:11:54

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Afternoon baking Sorted with my Olive Oil Grape Cake 🤌🏼 @Grapes from California - Ingredients 190g self-raising flour 85g almond meal Pinch of salt 3 eggs 200g caster sugar 40g honey 190g olive oil 150g Greek yoghurt 1tsp vanilla essence Zest of 1 orange Zest of 1 lemon 1 cup California Grapes  Frosting 100g butter 125g cream cheese 1 tsp vanilla 375g icing sugar  Extra California Grapes, top garnish  Preheat the oven to 160°C. Grease and line a 20cm round cake tin with baking paper.  In a large bowl, whisk together the eggs, caster sugar, honey, olive oil, Greek yoghurt, vanilla essence, orange zest, and lemon zest until smooth and slightly thickened.  In a separate bowl, combine the self-raising flour, almond meal, and salt. Gently fold the dry ingredients into the wet mixture until just combined.  Fold through half of the California grapes, then pour the batter into the prepared tin. Scatter the remaining grapes over the top.  Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean and the top is golden. Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.  For the frosting, beat together the butter, cream cheese, and vanilla until light and creamy. Gradually add the icing sugar and beat until smooth and fluffy.  Once the cake has cooled, spread the frosting evenly over the top and finish with a few extra fresh grapes if desired.

Afternoon baking Sorted with my Olive Oil Grape Cake 🤌🏼 @Grapes from California - Ingredients 190g self-raising flour 85g almond meal Pinch of salt 3 eggs 200g caster sugar 40g honey 190g olive oil 150g Greek yoghurt 1tsp vanilla essence Zest of 1 orange Zest of 1 lemon 1 cup California Grapes  Frosting 100g butter 125g cream cheese 1 tsp vanilla 375g icing sugar  Extra California Grapes, top garnish  Preheat the oven to 160°C. Grease and line a 20cm round cake tin with baking paper.  In a large bowl, whisk together the eggs, caster sugar, honey, olive oil, Greek yoghurt, vanilla essence, orange zest, and lemon zest until smooth and slightly thickened.  In a separate bowl, combine the self-raising flour, almond meal, and salt. Gently fold the dry ingredients into the wet mixture until just combined.  Fold through half of the California grapes, then pour the batter into the prepared tin. Scatter the remaining grapes over the top.  Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean and the top is golden. Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.  For the frosting, beat together the butter, cream cheese, and vanilla until light and creamy. Gradually add the icing sugar and beat until smooth and fluffy.  Once the cake has cooled, spread the frosting evenly over the top and finish with a few extra fresh grapes if desired.

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