If you have a social gathering or school fete coming up or just fancy treating the family to some cake, then this fresh, summery recipe from food stylist and photographer Louise Gorrod is perfect for a balmy evening with a glass of homemade cordial or something with a bit of fizz….
220g caster sugar
220g plain flour
zest and juice of 1 lemon
few sprigs of fresh thyme
20 red seedless grapes
125ml greek yoghurt with honey
Preheat the oven to 180 C.
In a bowl, cream together the butter and sugar until soft and fluffy, then add the eggs one at a time, making sure each one is properly combined, before adding the next. Next add the lemon juice and zest and pick the leaves off two sprigs of thyme and add that too.
Sift in the flour and salt and fold in, then add the yoghurt. Roll the grapes in flour and fold them throughout the cake batter (this helps stop them from sinking).
Pour into a greased and floured 23cm ring tin and bake for about 45 minutes. Allow the cake to cool, remove from the tin and dust with a little icing sugar. Fill the centre ring with grapes and thyme sprigs should you so wish.
Photography: Louise Gorrod