|
|
Preparation time
20 minutes
Total time:
1 hour
|
Ingredients
Cake
-
75 mL (1/3 cup) sugar
-
60 mL (1/4 cup) butter (room temperature)
-
1 egg
-
5 mL (1 tsp.) vanilla extract
-
500 mL (2 cups) pastry flour
-
15 mL (1 tbsp.) baking powder
-
10 mL (2 tsp.) finely chopped ginger
-
15 mL (1 tbsp.) grated lemon zest
-
250 mL (1 cup) each green Thompson and red Crimson grapes
-
125 mL (1/2 cup) milk
Lemon icing
-
125 g (1/2 pkg.) light cream cheese (room temperature)
-
375 mL (1½ cup) icing sugar
-
15 mL (1 tbsp.) milk
-
15 mL (1 tbsp.) grated lemon zest
|
Directions
- Preheat oven to 180°C (350°F).
- Combine sugar, butter, egg and vanilla in a bowl using an electric beater until mixture is creamy. Set aside.
- In another bowl, mix flour, baking powder, ginger, lemon zest and grapes.
- Alternately pour dry ingredients and milk into wet ingredients, ending with dry ingredients. Mix well using a spatula. Pour dough into a greased, round 23 cm (9 inch) oven-proof mould. Bake 45 to 50 minutes or until a toothpick inserted in the centre comes out clean. Let cool.
- Meanwhile, whip cream cheese using an electric beater. Add icing sugar, milk and lemon zest until mixture is smooth and creamy. Ice cake and serve.
VARIATIONS:
Omit icing:
- For brunch, breakfast or teatime, serve cake warm with citrus marmalade.
- Add dark chocolate chips.
- Make individual servings by placing 6 to 8 balls of dough on a greased cookie sheet and reduce cooking time to 20 to 25 minutes.
|
|