Black Grape Cake (Low Fat Whole Wheat Cake)

 Black Grape Cake has a soft dense crumb and jammy grapes in every bite. It is a low-fat cake best enjoyed plain or with some custard. 


 Layers and layers of grey clouds started collecting over the horizon. The clouds look lurid, monstrous and ghastly. So unwelcome at this time of the season. The Spring should have been in its youth with myriad hues, aromas and beauty that adds so many shades of joy and mirth to life and erases the blues and barrenness that sometimes seeps in.
A strong wind pushed the clouds around and they spread all over. Flashes of lightning made scary patterns in the grey canvass. The winds howled and wailed and soon the rain came down in torrents. The soft murmur of the river transformed into a monstrous roar and the air filled up with all the sounds that the heart abhors. As in life, so in everything, there is no permanence and change is the only constant. The morning was bright, brilliant and beautiful. 

The rain left puddles everywhere. And the birds thronged the puddles bathing, playing and enjoying to the core. 

A pair of Himalayan Bulbuls dived into the water and a Kingfisher sat on a broken branch in a grassy patch nearby.

There was so much freshness and so much life in the new day.
The oven timer chimed and  Black Grape Cake was taken out of the oven. A buttery aroma wafted through. 

It is a wholewheat cake. Seasonal black grapes were added to the batter and a handful arranged on top. The grapes on the top cook, shrivel and become very jammy. 

Every bite has sweet jammy grapes and the cake has a mellow citrusy flavour from the zest.
Sprinkle some icing sugar and serve.

Black Grape Cake


  • 1 ½ cup wholewheat flour
  • ¾ teaspoon baking powder
  • 1 pinch salt
  • 4 tablespoons butter
  • 2/3 cup unrefined cane sugar
  • 2 free-range eggs
  • 1/3 cup milk
  • Zest of 2 lemons
  • 1 cup small size black grapes


  1. Preheat oven to 180 degrees C. Grease and line one 8 inch round cake pan.
  2. In a large bowl, mix together first three ingredients. Keep aside.
  3. Beat together butter and sugar till pale and light.
  4. Add eggs, one at a time. Mix well.
  5. Add half of the flour and half of the milk. Stir to mix.
  6. Add remaining flour followed by milk. Mix to get a smooth batter. Do not over mix.
  7. Fold in zest and ¾ cup of grapes.
  8. Pour the batter into the prepared pan.
  9. Bake for 10 minutes. Quickly open the oven and arrange remaining grapes on the cake. Push in the grapes gently as the top must be slightly firm.
  10. Bake for 30 minutes or till a toothpick inserted in the center comes out clean.

NewerStories OlderStories Home


Post a Comment