Phillippa Cheifitz's Cape Grape Cake

A boyfriend once gave me Phillippa Cheifitz's Cape Town Food cookbook. Over the years I have taken inspiration from many of her recipes and I see now that she is a contributor to the Woolworth's Taste magazine.

Now I am no baker. Never have been. Baking is so scientfic in approach. I love the results of the chemistry between flour, butter and sugar, but I have little patience in sifting and measuring and mixing and timing and not confusing my teaspoons with my tablespoons.

Which is why I so love this recipe. Not to mention the cup of dessert wine required in this wonderfully simple, moist cake that is an absolute winner with men and women alike. Especially now that once the bottle of dessert wine has been opened, someone has to finish it!

This Cape Grape Cake - and the dessert wines - are just so YUM!

This link takes you to the Google books website for the recipe. And do please let me know if you know why the grapes sometimes sink, or sometimes stay on the top of the cake... this time around they sank.

Tasting notes:
2007 Antinori Muffato Della Sala IGT, Umbria, Italy
My first note is that I did NOT use this wine in the cake! After a bit of a Google search, I am glad I didn't as this is a limited quantity, experimental wine by Antinori. It's a blend of 60% Sauvignon Blanc, 40% Grechetto, Traminer and Riesling, and is pale gold in colour with floral, honey and citrus notes and flavours, intesified on the palate - and with a smooth and finessed wine. It is produced from botrytised grapes and 6 months in French oak.

2002 Chateau Terfort, Sainte-Croix-du-Mont, France
This golden Sémillon, Sauvignon Blanc and Muscadelle blend from the Entre-Deux-Mers region of Bordeaux bursts with caremel and honey and is a lovely rich, yet silky wine that is also a result of botrysis.