Grapeseed Oil Grape Cake

here's another grape bake,

something light & sweet for a summer break,

by the blue lake,

with sweetheart Jake..

now that's a thought for daydream's sake!

Makes one 8" square cake (serves 16)

Ingredients
- 1/2 cup (120ml) grapeseed oil (you may use any other oil but preferably extra light olive oil or soybean oil, heart healthy & can withstand the high heat of the oven)
- 1 cup (150g) plain flour 
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinammon powder
- Pinch of salt- 1/2 cup (50g) ground almonds
- 1/4 cup (30g) instant oats
- 3 eggs
-  Barley 2/3 cup (110g) sugar
- 1/3 cup (80ml) low fat milk
- 2 cups (400g) seedless grapes 

Methods
1. Preheat oven to 175 degree C.
2. Brush an 8" (inch) square tin with oil and dust with flour, tapping out the excess (this prevents the pastry from sticking to the tin, of course alternatively  you can use a non-stick tin or line the tin with baking paper instead). 
3. Sift flour, baking powder and cinammon into a bowl, stir in the almonds and oats.
4. Beat the eggs and sugar until pale and fluffy, slowly pouring in the oil and beat until just combined.
5. Beat in the flour mixture and milk alternately in 3 additions, ending with flour. 
6. Spoon batter into the tin and scatter 1 cup of grapes over.
7. Bake for 15 minutes and scatter the remaining 1 cup of grapes over.
8. Bake for another 25 - 27 minutes until cake is golden brown and a skewer comes out clean.
9. Allow to cool on a wire rack before cutting into 16 squares.

Enjoy with a cup of tea!

How was it?
an easy bake, a quickie whip-up for a party at a short notice. cake texture was a little dry & compact - understandably since this is a no-butter cake. I particularly like the semi-gritty texture from the almonds and oats. not too sweet which is great. the grapes gave the cake that extra oomph, in appearance & taste - so you have to choose really sweet grapes since they are the star of this bake unless of course you're a fan of tangy/sour flavour. goes great with a cup of hot tea.

Better it up!
as good as it's gonna get !

Verdict

Recipe adapted from
Martha Stewart