0:15

To Prep

1:00

To Cook

9

INGREDIENTS

12

SERVINGS

AVG RATING

( Members)

Martha's almond grape tea cake

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat oven to 180C/160C fan-forced. Lightly grease a 5cm-deep, 9cm x 19cm loaf pan.

    2. 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.

    3. 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.

    4. 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.


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