Cape Town Food by Phillippa Cheifitz is a well thumbed cookbook in our kitchen and we’re always trying new recipes and finding new treasures.  This recipe for Cape Grape Cake begs for a chilled glass of white wine as a lovely way to end a lazy Sunday brunch.

Cape Grape Cake
Serves 8

1.5 c cake flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3/4 c castor sugar
100 g unsalted butter at room temperature
3 tsp good olive oil
2 free-range eggs
1 tsp vanilla
1 c sweet white wine (hanepoot from the Western Cape if you can come by it!)
rind of 1 lemon and 1 orange, zested
1.5 c seedless grapes

For topping:
2 tbsp unsalted butter
2 tbsp sugar

Sift flour together with baking powder, salt and baking soda. Beat the sugar, butter and oil until pale and creamy. Beat in the eggs. Add vanilla. Gently beat in the flour mixture alternately with the wine until just smooth. Add the citrus zest. Turn into a springform cake pan coated with non-stick spray. Smooth the top and sprinkle with the grapes. Bake at 400 degrees for 20 minutes or until the top is set.

Dot with the remaining butter and sprinkle with remaining suger. Bake another 20 minutes or until golden and cooked through when tested (use a toothpick). Allow to cool for 20 minutes (if you can manage) before removing. Serve at room temperature.