Prep time: 15 minutes l Cook time: 35 mins l Serves 4-6

Ingredients:

4 free-range eggs, room temperature

120g caster sugar

250g almond meal, coarse

1 teaspoon bi-carb soda

2 cups halved Midnight Beauty® grapes, extra for garnish

1 lemon, zest to garnish

Cream cheese frosting

200g cream cheese, softened

1/2 cup icing sugar

1 small lemon, juice and zest

Method:

1. Preheat oven to 170°C fan forced (340°F). Grease and line a loaf tin. Fold parchment paper in half to create double layers along the sides to prevent the cake from browning too much.

2. Whisk eggs on high for 30 seconds with an electric beater. Add sugar in 2 lots and beat for 4 minutes until the mixture is pale and creamy.

3. Gently combine the almond meal, bi-carb soda and fold through grapes

4. Add 100ml warm water and fold through.

5. Pour into the cake mould and bake for 35 minutes, until golden brown and spongy on top.

6. Meanwhile, in a medium-sized bowl, add cream cheese, icing sugar, lemon zest and 1 tablespoon of lemon juice. Whisk until smooth. Set aside.

7. Let the cake cool for 15 minutes before turning it out onto a platter. With a butter knife, generously spread the cream cheese frosting, add halved grapes and finish off with lemon zest.