Martha's almond grape tea cake

Method

• 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.