No better feeling than surrounding yourself with familiarity after a long, sticky, new, draining, exciting, fructiferous day. That and my new trifocal multifocal (my bad) contact lenses. The world is in focus again my friends, no small accomplishment after I had almost gotten used to feeling like the main character in this Woody Allen film – only that would’ve been a cool way of seeing the world through a blurry lens. I had to use glasses and, nothing personal, but they are absolutely not.my.thing. So now it’s a new life of list making (something I’m not good at but have no choice, see above) and contact lenses. All good.
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) sugar
- 2 eggs, at room tº
- 1 cup (140g) all purpose or cake flour
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 ½ cups seedless grapes, washed and roasted for 30 minutes at 350ºF/180ºC
- Confectioners’ sugar, for serving
- Preheat the oven to 350ºF/180ºC
- Butter/spray and flour an 8-inch springform cake pan.
- In a large bowl, cream butter and sugar for 3 minutes. Add eggs, one at a time, beating well after each addition.
- Sift flour, baking powder and add it to the mix.
- (I sift it directly over the bowl).
- Add vanilla and mix well.
- Pour into the prepared pan, and scatter the grapes on top.
- Bake for about 40 to 45 minutes, until golden and puffed and a tester comes out clean.
- Let cool on wire rack, unmold and sift confectioners’ sugar over it before serving.
barely adapted from Magnolia Bakery Cookbook, by Jennifer Appel y Allysa Torey