Grape & ginger upside-down cake

Name: Grape & ginger upside-down cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: 195 g unsalted butter, softened, plus extra for greasing; 225 g caster sugar; 400 g pack Black Seedless Grapes, stems removed; 2 tsp ground ginger; 1 unwaxed lemon, zest; 3 eggs; ½ tsp vanilla extract; 175 g self-raising flour; 1 tsp baking powder; 1 tbsp milk; Crème fraîche or yogurt, to serve (optional)

This is Lucas Hollweg's variation on that classic idea of soft sponge with a topping of caramelised fruit. The juiciness of the grapes creates that lovely dense texture – making it as good for pudding as it is at teatime.

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Vegetarian

Serves8
CourseDessert
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins

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195g unsalted butter, softened, plus extra for greasing
225g caster sugar
400g pack Black Seedless Grapes, stems removed
2 tsp ground ginger
1 unwaxed lemon, zest
3 eggs
½ tsp vanilla extract
175g self-raising flour
1 tsp baking powder
1 tbsp milk
Crème fraîche or yogurt, to serve (optional)

Preheat the oven to 180°C, gas mark 4. Butter the sides and base of a deep 20cm springform or solid-base cake tin. Cut a circle of baking parchment 1.5cm wider than the base of the tin and place it in the bottom, smoothing the excess up the sides.
Put 50g sugar in a large pan and melt over a medium heat until a golden amber caramel (about 4-6 minutes). Stir in 20g butter until melted, then add the grapes and 1 tsp ginger; cook over a low heat for just long enough to make the caramel liquid again (2-4 minutes). Pour into the bottom of the lined cake tin to make an even layer.
Put the remaining 175g butter and 175g sugar in a food processor (or use a bowl and electric hand mixer) with the lemon zest; whizz until pale and creamy. Add the eggs, one at a time, whizzing and making sure each is well combined. Add the vanilla, remaining 1 tsp ginger and a pinch of salt; whizz. Sift in the flour and baking powder and pulse in, then quickly mix in the milk until smooth. Pour the mixture over the grapes in the tin and level the top. Bake for 40-50 minutes, or until golden brown and a skewer inserted into the middle comes out clean.
Leave to cool in the tin for 3-4 minutes, then turn out onto a cooling rack. Carefully remove the parchment and leave to cool slightly. Transfer to a plate and tuck in while just still warm or at room temperature, with crème fraîche or yogurt, if liked.

Typical values per serving when made using specific products in recipe