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Martha's almond grape tea cake

  • 0:15 Prep
  • 1:00 Cook
  • 12 Servings


  • 150g unsalted butter, softened
  • 3/4 cup caster sugar
  • 3 large eggs
  • 1 1/4 cups almond meal
  • 1/4 teaspoon salt
  • 1 cup plain flour
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons finely grated lemon rind
  • 12 grapes, halved crossways


  • 1
    Preheat oven to 180C/160C fan-forced. Lightly grease a 5cm-deep, 9cm x 19cm loaf pan.
  • 2
    Using an electric mixer, beat butter and 1/2 cup sugar on high for 3 minutes or until light and fluffy. Beat in eggs, one at a time, until combined, scraping down bowl as needed.
  • 3
    Combine almond meal, salt, flour and remaining sugar in a medium bowl. Using electric mixer, beat almond mixture into butter mixture on low until combined. Beat in vanilla and lemon rind.
  • 4
    Spoon batter into prepared pan. Smooth top. Press grape halves, cut-side up, into batter in rows. Bake for 55 minutes to 1 hour or until a skewer inserted in centre comes out with a few crumbs clinging (cover loosely with foil if over-browning). Cool in pan on a wire rack. To serve, remove cake from pan. Slice.

Source: taste.com.au


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