Vineyard Cake, Fresh Fig and Speculaas Gelato

Enjoy with the Creation Fine Cape Vintage
Yields 24

Cake Crust

70 g butter

70 g coconut sugar

Mix together till combined. Set aside.

Cake Mix

500 g gluten-free flour

2 tsp baking powder

½ tsp bicarb of soda

3/4 tsp salt

175 g butter

340 g coconut sugar

75 ml olive oil

2 tsp lemon zest

2 tsp orange zest

½ tsp vanilla paste

4 eggs

450 ml Creation Pinot Noir

200 g Candy Heart grapes

2 x greased 12-cup muffin tins

Combine the flour, baking powder, bicarb and salt.

Whisk the butter, coconut sugar, olive oil, vanilla paste and zest. Add eggs one by one.

Add the flour mix and wine, one third at a time, mix well.

Slice 100 g grapes into quarters and the other 100 g into halves. Keep separate.

Mix the 100 g grape quarters into the batter and fill the greased tins (three quarters full).

Bake at 190° C for 10 minutes.

Remove from the oven, spread with the cake crust and divide the halved grapes on top.

Bake for a further 10 minutes.

Plating

Serve with fresh figs and Don Gelato’s Spekulaas Gelato. Garnish with pistachio nuts and violets.

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