Grapes are not so common fruit to use in cakes, but sometimes it’s not as tasty as you thought it would, and adding it to a pound cake is a great idea in order to avoid waste. This grape cake combines red and green grapes with semolina (which adds crunchiness) and cinnamon, and is soft, moist and delicious!

Photo: Natalie Levin
Grape Cake
For the grape cake:
- 2 large eggs
- 200 grams (1 cup) sugar
- 140 ml. (2/3 cup) oil
- 240 ml. (1 cup) milk
- Pinch of salt
- 1 tsp. ground cinnamon
- 1/2 tsp. vanilla extract
- 280 grams (2 cups) all-purpose flour
- 70 grams (1/3 cup) semolina
- 10 grams (2 tsp.) baking powder
- 300-400 grams red and green grapes
- Icing sugar for decoration
- Preheat oven to 170c degrees and grease the pans.
- In a large bowl, whisk eggs, sugar, oil, milk, salt, cinnamon and vanilla until combined.
- Add flour, semolina and baking powder and mix just until incorporated.
- Add grapes and fold gently until they are dispersed in the mixture.
- Pour the batter into the pans and smooth the top.
- Bake for about 35-45 minutes or until a toothpick inserted in the center of the cakes comes out with moist crumbs.
- Cool completely at room temperature.
- Sprinkle with powdered sugar and serve.
- Instead of grapes you can use any other summer fruit you like, such as nectarines, peaches, plums, cherries or apricots.
- Nondairy version: convert the milk with soy milk.

Photo: Natalie Levin