This is a very light, airy sponge cake sweetened by some delicious dessert wine and a handful of fresh grapes. Made without butter, it’s healthier than your usual slice of cake
- 225ml sweet white wine
- 175ml extra virgin olive oil, plus extra for oiling
- 225g plain flour, plus 1 tbsp for dusting
- 200g light muscovado sugar
- 100g low-fat spread
- 3 eggs
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 1 tsp baking powder
- 175g (6oz) grapes, halved and deseeded
- 4–5 tbsp demerara sugar
Preheat the oven to 180°C/350°F/Gas Mark 4.
Pour the wine into a small pan and bring to the boil, then lower the heat and keep simmering until the wine has reduced down to 85ml, about 5–10 minutes. Allow to cool.
Oil a 23cm loose-bottomed cake tin with olive oil, tip in 1 tablespoon of flour, then shake all over the pan until covered. Tip out any excess flour.
Using a wooden spoon, beat the light muscovado sugar and low-fat spread together in a bowl until creamy and well combined. Add the eggs, one at a time, then stir through the citrus zests.
Stir the cooled wine and olive oil together, then pour a little into the cake mixture. Stir, then fold in one-third of the flour and the baking powder. Keep alternating between adding the liquid and flour until everything has been incorporated and the mixture is smooth.
Spoon the cake mixture into the prepared tin, smoothing the surface with the back of the spoon. Scatter the halved grapes over the top and sprinkle over the demerara sugar. Bake for 35–40 minutes until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for 5 minutes, then turn out onto a wire rack to cool. Eat warm or cool.
Top tip for making Tuscan grape cake
This cake will store in an airtight container for up to 3 days.