Easy Grape and Clementine Cake
with Sourcream
This show-stopping sourcream cake is full of savoury and sweet flavours. Grapes bring a burst of colour, and sweetness, flecks of clementines dance on your tongue!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5 cup
All-Purpose Flour
(Contains Wheat)
1 unit(s)
Egg
(Contains Egg)
85 g
Red Grapes
1 unit(s)
Sour Cream
1 cup
White Sugar
1 tsp
Baking Powder
1 unit(s)
Clementine
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
½ cup
Milk*
Nutrition Values
Utensils
Instructions
Line a 9x5-inch loaf pan with parchment paper. (NOTE: if you do not have a loaf pan you can use an 8x8-inch parchment-lined baking dish). Set aside. Halve grapes. Zest, then juice clementine. Whisk together egg, 2 tbsp oil and sugar in a large bowl, Add sour cream, milk, clementine zest, clementine juice, baking powder, 1/4 tsp salt, to a large bowl. Whisk to combine. (NOTE: Your egg mixture may look curdled, that's okay! The mixture will come together when the flour is added.)
Slowly add flour to the large bowl with the egg mixture. Whisk until just combined. (NOTE: Don't over mix the batter!). Add the grapes and gently stir to combine.
Transfer cake mixture to the prepared loaf pan. Bake in the middle of the oven until cooked through, 35-40min. (NOTE: At the 35 min mark insert a toothpick into the middle of the bread. If the toothpick comes out clean the bread is done. If not, continue baking for another 5- 6 min.)
Allow easy grape and clementine cake to cool, in the loaf pan, for 10 min. Remove from the loaf pan, then transfer to a wire rack. Cool for 1 hr before slicing and serving.