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Back in July when my birthday was coming up, Remco asked me what I wanted as a present and I said: \u2018Pergola!\u2019. This pergola has long been planned (& dreamed about) and I must admit that in my lack of restraint I\u2019ve even already bought several edible climbing plants for it. But since summer is a busy season and anything that is already in the garden consumes all of our time and energy, the pergola kept being pushed back – \u00a0until last week. After the design had been finalized, we ordered the wood on Monday, on Friday it was delivered and on Saturday we started to actually build the pergola. As with any bigger project, it\u2019s awesome to have some help \u2013 we are lucky to have friends and family members who consider a Saturday spent building a pergola a Saturday well spent, so there were 5 of us at it and a lot of progress was made (we hope to finish this weekend).<\/p>\n
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As always, when we have helpers in the garden, we try to at least provide tea and coffee plus cake. Since this time the need to bake a quick cake coincided with the need to do something about the last grapes in our backyard (the variety we grow is called Sovereign Coronation), I decided to bake a cake with grapes.<\/p>\n
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It was an improvisation, using pantry items but it turned out so well! It reminds me somewhat of this cherry cake<\/a> (and I\u2019m sure you could substitute cherries if those are in season) but the awesome thing about seedless grapes is that there\u2019s no need to remove any pits. Which means this cake is very easy and fast to make!<\/p>\n Also: I think it has a neat symmetry \u2013 eating a grape cake while building a pergola that will support more grape plants!<\/p>\n p.s. I hope to post more about the pergola building and the plants I chose for it soon! Grape & almond honey cake<\/strong> 150 g (1 cup) all-purpose flour Preheat oven to 180 degrees Celsius. <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Back in July when my birthday was coming up, Remco asked me what I wanted as a present and I said: \u2018Pergola!\u2019. This pergola has long been planned (& dreamed about) and I must admit that in my lack of…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/www.growntocook.com\/wordpress\/wp-content\/uploads\/2017\/10\/sized_0O3A0889.jpg?resize=800%2C533&ssl=1\")
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\np.p.s. More fall cakes: Plum and hazelnut brown butter cake<\/a>, Pear & chocolate honey spelt cake<\/a>, Plum kuchen with streusel<\/a><\/p>\n
\nThis is a very moist cake \u2013 should you wish a drier crumb, try leaving out the milk.<\/p>\n
\n65 g (1\/2 cup) whole wheat flour
\n75 g (a slightly heaped \u00bd cup) ground almonds (skins and all)
\n2 tsp baking powder
\n1 tsp baking soda
\nPinch of salt
\n125 ml (1\/2 cup) olive oil
\n125 ml (1\/2 cup) honey (if it so not runny, I heat it slightly in a small pan together with olive oil)
\n2 large eggs
\n125 ml (\u00bd cup) whole milk yogurt
\n125 ml (1\/2 cup) whole milk
\n\u00bd tsp almond extract (optional)
\n450 g (1 pound) seedless grapes<\/p>\n
\nGrease a springform pan of 24 cm diameter (10 inches) with a bit of butter and line the bottom with parchment. In a medium bowl, mix together both flours, ground almonds, baking powder, soda and salt. In another bowl or a measuring jar, whisk together all the liquid ingredients: olive oil, honey, eggs, yogurt and milk and almond extract, if using. Pour the mix into the dry ingredients and stir together \u2013 be careful not to overmix though. Pour the batter into the springform pan and scatter the grapes on top, pushing some deeper into the batter. Bake in the preheated oven for about 40 minutes, or until an inserted skewer comes out clean. If the top browns too quickly, cover it with a piece of aluminium foil. Let cool somewhat before slicing. The cake keeps for about 3 days.<\/p>\n