Lemon, almond and grape cake

Lemon, almond and grape cake

Feel Good Food
Chris Chen

This cake was inspired by my mother. It came at a time when all of my baked goods seemed to be flavoured with lemons – even while my mum’s vines dripped with plump red grapes. She thought the tasty fruit would look pretty on my birthday cake – and the flavour was perfect – so a new cake was born. Here is the latest version of this well-loved wholesome treat.


Quantity Ingredient
1 1/2 cups spelt flour
1 cup ground almonds
2 teaspoons bicarbonate of soda
1/2 cup light olive oil or rice bran oil
1 cup pear or apple juice concentrate
3 eggs
1 teaspoon natural vanilla extract
2/3 cup lemon juice
1 lemon, finely zested

Roasted grapes

Quantity Ingredient
250g seedless red grapes
1 tablespoon pear juice concentrate


  1. Preheat the oven to 180°C. Grease a 22 cm round cake tin and line the base and side with baking paper. Remove the grapes from the stem and roll in the pear juice concentrate. Place on a baking tray and bake for 5 minutes, or until the grapes wilt slightly. Remove from the oven and set aside.
  2. Whisk together the flour, ground almonds and bicarbonate of soda in a bowl and set aside.
  3. In a separate bowl, whisk together the oil, pear juice concentrate, eggs, vanilla, lemon juice and zest. Gradually fold in the dry ingredients and stir well to combine. Pour the cake batter into the prepared tin and arrange the roasted grapes on top.
  4. Bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool for 30 minutes in the tin before turning out. Serve warm.
low fat
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