- Step 1
Preheat oven to 180C/160C fan-forced. Lightly grease a 5cm-deep, 9cm x 19cm loaf pan.
- Step 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.
- Step 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.
- Step 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.
Cooks note: We used 6 red and 6 green grapes. Start by making rows of grapes on a short side and long side of the pan. This will give you a guide to follow, ensuring an evenly spaced top.
As seen in Martha Stewart Living® magazine. Reprinted with permission from Martha Stewart Living Omnimedia, Inc. ©(2014). All rights reserved. For more from Martha Stewart visit marthastewart.com.