Almond and Grape Tea Cake

This sweet treat makes an elegant snack for brunch or a tea party.

10 Tbsp. (1¼ sticks) butter, room temperature
1 cup all-purpose flour, unbleached, spooned and leveled
¾ cup sugar
3 large eggs
1½ cups slivered almonds (½ lb)
¼ tsp. fine sea salt
1 tsp. pure vanilla extract
1½ tsp. lemon peel, freshly grated
18 grapes, halved crosswise

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly butter and flour an 3x8” metal loaf pan.

In a large bowl, using an electric mixer, beat butter and ½ cup sugar on high until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until combined, scraping down bowl as needed. In a food processor, pulse almonds and ¼ cup sugar until finely ground. Add flour and sea salt and pulse to combine. With mixer on low, beat almond mixture into butter mixture until combined. Beat in vanilla and lemon zest.

Transfer batter to pan and smooth top. Press grape halves into batter in rows and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour, rotating pan halfway through. Let cake cool in pan on a wire rack. To serve, remove cake from pan and slice.

Makes 9 servings.

Cook's Note: Start by making rows of grapes on a short side and a long side of the pan. This will give you a guide to follow, ensuring an evenly spaced top.