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Burgenland Grape Cake | Moist & Fine
(0)
60 min
Under an hour
Gurkerl Küche
Ein herrlich saftiger traditioneller Blechkuchen aus dem Burgenland mit süßen Weintrauben, feinem Rührteig und frischem Zitronenabrieb. Perfekt für die herbstliche Jause!
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Grease a baking dish (approx. 20 x 30 cm) with a little softened butter and dust with a little flour.
Thoroughly wash the grapes, pick them off the stems, and drain well on paper towels. Wash the organic lemon with hot water and finely grate the zest.
Preparing the Batter & Baking
Beat the room-temperature butter with the granulated sugar and vanilla sugar using a hand mixer until creamy and pale. Beat in the eggs one at a time until a smooth, fluffy mixture forms.
Chef's tip
The cake tastes especially flavorful when you mix dark and light seedless grapes – this also creates a wonderful visual color contrast on the coffee table.
A dollop of freshly whipped cream or a glass of Austrian grape juice pairs wonderfully with it.
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