Grape and Ricotta Cake
£16.95
This cake isn’t shy. It leans right into the peppery hit of good olive oil and the creamy richness of ricotta, delivering a texture that’s somewhere between a sponge and a soft frangipane. We bake it with abundance of grapes, some baked into the batter, others crushed with lemon juice, fennel seeds and sugar, then scattered on top to turn jammy and intense in the oven.
The result? A cake that’s juicy, plush and full of character. Almonds and polenta give it a nubbly bite. The fennel seeds surprise you in the best way. Sweet, tart and herbal.
We’ve made a small run just to see it in real life. Great with coffee, equally good with a spoonful of crème fraîche, best when shared with the right kind of company.