Almond cake with grapes
Description
Delicious baked goods for the whole family. A nut‑flour cake, without a doubt, belongs to the realm of refined pastries. A delicate almond aftertaste, a barely perceptible marzipan flavor… I suggest diversifying the cake with grapes and strongly recommend using white, seedless grapes. Dark grapes will color the batter, making the pastry less appetizing. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Beat the softened butter with sugar and vanilla extract until pale.
- 2
Step 2
Add the eggs one at a time, beating each thoroughly. Add the liqueur and beat again.
- 3
Step 3
Sift the wheat flour with salt and baking powder, add almond flour and incorporate into the egg‑butter mixture. On low speed of the mixer, knead the dough.
- 4
Step 4
Add half of the washed and dried grapes, gently fold them into the dough with a spatula.
- 5
Step 5
Transfer the batter into a muffin pan and spread the remaining grapes on top, gently pressing the berries into the batter.
- 6
Step 6
Bake in a preheated 180°C oven for 40–45 minutes. Remove the finished cake from the pan and let it cool completely on a rack.
- 7
Step 7
Before serving, dust the cake with powdered sugar.