closeicon
RECIPE

Grape, pistachio and date honey cake

Looking ahead to Tu B’shvat, this pretty cake is loaded with fruits and nuts.

articlemain
  • place PRE 25 minutes
  • place COOK 1 hours
  • place SERVES 8 - 10
  • printicon
Delicious, Israeli date honey (silan) from Sesame Kingdom bumps up the fruit tally. VP
 
Find more about Denise's cookery classes here.  
 
  • Preheat the oven to 180°C/160°C fan.
  • Grease and line a 23cm loose based cake tin with baking parchment.
  • Halve the grapes.
  • Beat the butter and sugar using a mixer until pale and fluffy. 
  • In a separate bowl, whisk the eggs and honey, then gradually whisk into the butter mixture. Using a metal spoon fold in the flour, baking powder and ground pistachio nuts.
  • Fold in the halved grapes, then spoon into the prepared cake tin and level the top. 
  • Bake for 1 hour or until a skewer is inserted into the centre comes out clean. 
  • Cool in the tin for 30 minutes, then remove the cake from the tin. Transfer to a large round serving plate.
  • Top with small clusters of grapes, chopped pistachio nuts and a drizzle of honey.
Ingredients

225g butter/ non-dairy margarine

350g black seedless grapes

100g caster sugar

3 large eggs

75g Sesame Kingdom date honey

225g self-raising flour

2 tsp baking powder

100g pistachio nuts, finely ground plus 2 tbsp for garnish

 

Garnish: 

50g seedless black grapes 

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive