I made this simple, uncomplicated recipe last fall. I used seedless grapes, but sweet cherries or blueberries would
be good too. It makes a perfect nosh for the afternoon tea. Obviously Hungarian in origin, not just because of the twin title, the simple fact there is no salt in the recipe. Hungarian cakes and cookies seldom call for salt. With less sugar there is no need for salt. In North America almost everything has a slightly sweet
taste. It took me years to get used to this and 53 years later I still cannot
stand supermarket bread.
GRAPE SHEET CAKE
2 cups seedless grapes
1 1/4 cups flour
3 eggs
1 tsp baking powder
2/3 cup sugar
1/2 cup melted butter
1 tsp vanilla extract
Tangy Frosting:
6 Tbsp soft unsalted butter
2 cups icing sugar
1 tsp pure vanilla extract
1 Tbsp of fresh lemon juice
1/8 cup 14% sour cream
Preheat the oven to 350F.Line a square baking pan with
parchment paper.Wash the grapes.If the grapes are large, cut them
in half.Roll them into the flour.With a slotted spoon remove the
grapes and set them aside. Set the flour aside. In a separate bowl, whisk
together the sugar and baking powder.Add the remaining ingredients and
beat for a few minutes.Next add the flour and beat only
to combine..Finally stir in the grapes.Pour the batter into the prepared
baking pan and bake for 30 minutes. Pour the batter into a greased
bowl or 20 x 20 cm cake tin. Bake in the preheated oven for about 30 minutes.Remove from the oven and place
the pan on a wire rack to cool.Before frosting the cake bar it has
to cool down to room temperature. If opting for a sprinkle of
confectionary sugar, it will be ready to slice in 10 minutes.Combine ingredients and whip on
high speed for 4 minutes.Spread the frosting on top of the
cake. Chill the frosted cake bar thoroughly
for easy slicing, but then serve st room temperature.
I made this simple, uncomplicated recipe last fall. I used seedless grapes, but sweet cherries or blueberries would
be good too. It makes a perfect nosh for the afternoon tea. Obviously Hungarian in origin, not just because of the twin title, the simple fact there is no salt in the recipe. Hungarian cakes and cookies seldom call for salt. With less sugar there is no need for salt. In North America almost everything has a slightly sweet
taste. It took me years to get used to this and 53 years later I still cannot
stand supermarket bread.
