Styrian Grape Cake with Almond Crumble | Juicy & Crispy

Preheat the oven to 180 °C top/bottom heat. Line a baking sheet with baking paper or grease it. Wash the grapes thoroughly, pluck them from the stems, pat dry with paper towels, and cut in half.

For the crispy almond crumble, add 100 g smooth wheat flour, 60 g granulated sugar, 60 g flaked almonds, and 75 g cold butter in small pieces to a bowl. Quickly rub with your fingertips or dough hooks into fine crumbles and refrigerate until ready to use.

For the juicy batter, beat the remaining 125 g softened butter with the remaining 120 g granulated sugar, 10 g vanilla sugar, 1 pinch of fine salt, and the finely grated zest of 1 organic lemon with a hand mixer until creamy.