Grape Cake

Ingredients

• Fett (for the pan)
• 50 g almond flakes
• 1 cube yeast
• 120 g sugar
• 125 ml lukewarm milk
• 500 g flour
• 1 tsp lemon zest
• 125 g margarine
• 4 eggs
• 1 tsp vanilla extract
• 1 pinch salt
• 300 g seedless white grapes (optional up to 100 g more)
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heating. Grease a bundt pan and sprinkle almond flakes on it. Crumble the yeast into a cup, stir in 1 tsp sugar until liquid, add 3-5 tbsp milk and 1 tsp flour. Let the pre‑mix rise for about 15 minutes.

2. 2.

   Meanwhile put the flour in a bowl, make a well in the center and add the remaining dough ingredients except the milk. Mix with a hand mixer hook, adding milk slowly until a smooth dough forms. Cover and let rise in a warm place for 45-60 minutes until doubled.

3. 3.

   Separate grapes from stems, wash and pat dry. Knead the risen dough again, fold in grapes, and fill the bundt pan. Let rise another 20 minutes, then bake in the preheated oven for about 1 hour.

4. 4.

   Let the cake cool in the pan for 10 minutes, then transfer to a wire rack and dust with powdered sugar. Serve warm or cold.