Upside Down Grape Semolina Cake

Cook time 1 1/2 hours
Servings 8


200g sugar + an extra 100g
75 g butter
1 vanilla pod, split and seeds scraped
1 tbsp. rum or Grand Marnier
2 free range eggs
200g flour
100g fine semolina
15g baking powder
330ml milk
250g red grapes, picked from stem

Upside Down Grape Semolina Cake


Preheat the oven to 180°C and grease and line the sides of the cake tin.

Beat butter and 200g of sugar until pale and creamy. Add the eggs, one at a time until incorporated and then add the vanilla and rum or Grand Marnier. Mix until smooth.

In another bowl combine the flour, semolina and baking powder and then fold into the egg mixture. Add the milk and mix well.

Place the sugar and a little water in a pan and bring to the boil. Once a sugar syrup forms watch it carefully and boil until a golden colour is attained. Remove from the heat and carefully pour into the cake tin. Set the grapes in a circular platter into the caramel. Pour the cake mixture in to the tin and bake for 50 minutes or until a skewer that is pierced in the centre comes out clean.

Cool for 20 minutes and then remove cake from the tin by turning the cake upside down onto a serving plate.