Grape cake with hazelnut streusel for a delightful dessert

Ingredients for Grape cake with hazelnut streusel

• 115 g unsalted butter, room temperature, cut into 2.5 cm pieces, plus 90 g unsalted butter, melted, plus more for the pan

• 300 g plain flour, divided, plus more for the pan

• 250 g skin-on hazelnuts

• 45 g dark brown sugar

• 300 g caster sugar, divided

• 5 ml kosher salt, divided

• 5 ml finely grated lemon zest

• 2 large eggs

• 15 ml vanilla extract

• 10 g baking powder

• 240 ml plain full-fat yogurt (not Greek)

• 680 g seedless grapes, such as Thomcord or Red Globe (or a mix), divided

How to make Grape cake with hazelnut streusel

1. Preheat the oven to 175°C (fan) or 190°C (conventional). Butter a 33 x 23 cm baking tray, then lightly dust it with flour, tapping out any excess.

2. Toast the hazelnuts on a baking tray for 10–12 minutes, tossing once, until golden brown. Transfer the hot nuts to a clean kitchen towel, bundle them up, and rub vigorously to remove the skins. Spread the hazelnuts out and allow them to cool.

3. In a medium bowl, transfer 150 g of the cooled hazelnuts (reserve the remaining for the cake). Add 100 g brown sugar, 65 g plain flour, 35 g granulated sugar, and 1/4 tsp salt, then mix to combine. Using a fork, mix in 85 g melted butter until well combined; set the streusel aside.

4. In a food processor, pulse the reserved 100 g hazelnuts and 300 g granulated sugar until the nuts are finely ground. Add the lemon zest and the remaining 115 g room-temperature butter, then pulse until combined, about 1 minute. Add the eggs one at a time, scraping down the sides of the bowl as necessary. Add the vanilla and pulse just to combine.

5. In a medium bowl, whisk together 2 tsp baking powder, 250 g plain flour, and 3/4 tsp salt. Pulse in half of the dry ingredients to combine, then pulse in the yoghurt. Finally, pulse in the remaining dry ingredients until just combined.

6. Transfer the batter to the prepared baking tray and smooth the top. Sprinkle with three-quarters of the grapes, then top with the streusel and sprinkle with the remaining grapes.

7. Bake the cake on a baking tray for 50–60 minutes, or until a tester inserted into the centre comes out with moist crumbs attached. Transfer the cake to a wire rack and allow it to cool.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.