Preparation time is 45minutes
Cook time is 1hours 10minutes
Total time is 1hours 55minutes
Serve is for 16 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
16
- 8 eggs, at room temperature
- 2 cups firmly packed brown sugar
- 1 1/3 cups self-raising flour
- 2/3 cup cornflour
- 2teaspoons thyme leaves, plus extra sprigs to decorate
- 100grams unsalted butter
- 400grams black seedless grapes
- 1tablespoons honey
- 300milliliter Woolworths thickened cream
- 500grams Woolworths mascarpone
Description
A visually stunning dessert that combines a sweet, fluffy sponge with indulgent honey-roasted grapes. This simple yet impressive semi-naked cake will impress on special occasions.
Method
Step 1 of 3
Preheat oven to 190°C/170°C fan-forced. Grease and line 2 x 20cm, 7cm-deep round cake pans with baking paper, extending paper above rim. Line 2 wire racks with baking paper. For each sponge, using an electric mixer, beat 4 eggs and 3/4 cup sugar in a large bowl for 8 minutes, or until thick and a ribbon trail appears when beaters are lifted from mixture. Triple sift 2/3 cup flour and 1/3 cup cornflour onto a sheet of baking paper. Sift again over egg mixture and fold until just combined. Add 1 tsp thyme, 25g melted butter and 1 tbs boiling water. Fold until combined. Pour into 1 prepared pan. Bake for 25-30 minutes or until sponge springs back when lightly touched. Turn out onto a prepared wire rack. Cool. Repeat to make a second sponge.
Step 2 of 3
Meanwhile, place grapes in a greased roasting pan. Drizzle with honey. Roast for 30-35 minutes, or until slightly caramelised. Chop remaining butter. Combine butter, 1/2 cup cream and remaining sugar in a small saucepan. Stir over low heat until dissolved. Bring to a boil and simmer for 5 minutes or until thickened. Cool. Whip remaining cream in a bowl until firm peaks form, then fold in mascarpone.
Step 3 of 3
Place 1 sponge onto a plate. Top with 1 cup mascarpone cream, then top with remaining sponge. Spread remaining mascarpone cream over top and up the side of the cake, scraping away excess around the side to create a semi-naked effect. Pour cooled caramel over top of cake. Decorate with grapes and extra thyme. Serve.
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