Grape Crumble Cake

Aromatic rosemary is stirred through the cake batter which adds a piney deliciousness to the cake. Serve with cream or ice cream (or both)

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For the batter

• 200g plain white flour
• 1 1/4 tsp baking powder
• 1/4 tsp bicarbonate of soda
• leaves from 2 bushy sprigs rosemary, picked and finely chopped
• pinch sea salt
• 145g unsalted butter, at room temperature
• 175g caster sugar
• 3 large eggs, at room temperature
• 150gfull-fat Greek yoghurt
• 30ml extra virgin olive oil
• 1 tsp vanilla paste or extract

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For the topping

• 400g red grapes
• 45g plain white flour
• 60g dark soft brown sugar
• 35g unsalted butter, melted
• 60g oats

Preheat the oven to 180C. Grease a 23cm spring form pan and line the base with parchment.

Tip the flour, baking powder, baking soda, salt and rosemary into a mixing bowl and whisk until no lumps are visible.

Continue to make the batter: In a large, separate mixing bowl, use an electric whisk to beat the butter and caster sugar together for 2-3 minutes until pale and fluffy. You may need to scrape the sides down a couple of times as you go. Beat the eggs in, one by one -at this stage it may look like it’s curdled, but have faith as the mixture will come back together. Fold in the yoghurt, oil and vanilla, then in 3 stages, add the dry ingredients ensuring to incorporate everything together before adding the next batch.

Pour the batter into the prepared tin and scatter over the grapes.

In a small separate bowl, combine the remaining ingredients for the topping - it will look like a rough crumble topping -before scattering over the surface of the grapes.
Slide onto the middle shelf in the oven and bake for 40 - 45 minutes, until a skewer inserted comes out clean.

Allow the cake to cool in the tin for 10 minutes before releasing the springform and sliding onto a cooling rack to cool for at least half an hour before slicing and serving with cream, ice cream or Greek yoghurt.

Keep covered in an airtight container for up to three days.

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