A couple of weeks ago, I had devoured the most delectable and moist Vineyard cake at Baker & Spice. The flavors of this fabulous cake lingered on for quite some time. I loved this cake as it was not overly sweet, and had just the right hint of olive oil. Today is my husband Jd’s birthday and I knew this cake would just be  perfect to celebrate with. Now while he loves the traditional chocolate cake, I was in a ,”want to bake a tea cake” frame of mind and the Tuscan Grape cake seemed to be the one to make. I’ve never really baked with grapes before, and I had been browsing for recipes,in trying to recollect the flavors and ingredients that went into the one I had eaten.

Traditionally most recipes call for red grapes, all though I like the green ones for some tartness and a rustic crunch.The lemon zest adds a burst of flavor and that sure was a key ingredient. I love the fact that the recipe here has very little butter and uses more of  Olive oil, producing an unusually light and moist cake. You could bake this in a 9 inch spring form pan, I’ve just used a fluted one to dramatize the cake. Once cooled a simple lemon frosting drizzled  over and Voila! The Verdict: This recipe is a keeper!  An instant hit with the husband and son. Gorgeous grape and Olive notes evoking memories of a resplendent Tuscan vineyard. Certainly a resonant citrus tang in there. Probably as close to the one I ate too. The flavors in the cake do develop overnight. The perfect way to wake up the next day and have it with a cup of tea. And that’s what I did this morning. Go ahead. Indulge your senses! ! Ingredients:

• 1 1/2 cups all Purpose Flour
• 3/4 teaspoon baking powder
• a pinch of salt
• 2 tablespoons grated lemon zest
• 2 eggs
• 2/3 cup sugar
• 4 tablespoons butter (melted)
• 1/4 cup olive oil
• 1/3 cup milk
• 1/2 teaspoon vanilla essence
• 200 grams green grapes (halved)

Directions:

1. Pre heat the oven to 175 C.
2. Grease a 9 inch loose bottom pan and keep aside.
3. Beat the eggs and sugar till thick and creamy. about 3 minutes.
4. Add in the butter oil, milk vanilla essence and blend well.
5. Sift the flour, baking powder and salt.
6. Add the lemon zest to the flour mix.
7. Spoon the flour mix into the batter and stir till well combined.
8. Keep aside for 8-10 minutes.
9. Add in the grapes.
10. Bake for about 35 minutes or till done.
11. Serve with a lemon drizzle.

Lemon Drizzle:

• Juice of 1 1/2 lemons
• 100 grams Icing sugar
• 1/2 teaspoon Milk

1. Mix all the above ingredients and beat with a hand-held mixer for a couple of minutes.
2. The drizzle is ready once it looks smooth.
3. Pour over the cooled cake.