Grape, Lemon & Thyme Cake

This is the cake that I baked for the school summer fete last weekend. The offerings for the cake stall have to be nut-free, which automatically cuts my options in half. Then, what with the warm weather, anything chocolate based was really out of the question too.

It also needed to be a cake that was easy to eat on the hoof, just served on a napkin. A school fete cake has much to consider. I ended up taking a punt on this recipe from the wonderful Twigg Studios blog. 

I made a couple of changes to the original recipe to use a few bits I had to hand in the kitchen, such as swapping the original black grapes for red and replacing the greek yoghurt with greek yoghurt with honey - the result of which was subtle. It would be nice served with a little greek yoghurt on the side, drizzled with honey. It's super quick and easy to make and, I'm relieved to stay it sold out in no time at all. I will, without doubt, be making this again, again and again.

Grape, Lemon & Thyme Cake

220g butter
220g caster sugar
220g plain flour
4 eggs
zest and juice of 1 lemon
few sprigs of fresh thyme
20 red seedless grapes
125ml greek yoghurt with honey.
pinch salt

Preheat the oven to 180 C 

In a bowl cream together the butter and sugar until soft and fluffy then add the eggs one at a time making sure each one is properly combined before adding the next. Next add the lemon juice and zest and pick the leaves off two sprigs of thyme and add that too.

Sift in the flour and salt and fold in, then add the yoghurt. Roll the grapes in flour and fold them through out the cake batter (this helps stop them from sinking)

Pour into a greased and floured 23cm ring tin and bake for about 45 minutes. Allow the cake to cool, remove from the tin and dust with a little icing sugar. Fill the centre ring with grapes and thyme sprigs should you so wish.