Olive Oil Cake

Method

1. 1 Heat the oven to 200°C/180°C fan/gas 6
2. 2 Grease and line a 20cm cake tin.
3. 3 Sift together the flour, baking powder and a pinch of salt
4. 4 In a separate bowl, beat the sugar and eggs for 2-3 minutes, using an electric mixer at high speed
5. 5 Reduce the speed to medium, then add the olive oil, milk and lemon zest, and mix
6. 6 Set the mixer speed to low and add the dry ingredients, being careful not to over-mix
7. 7 Pour the batter into the cake tin and scatter with half the grapes.
8. 8 Bake for 15 minutes, then scatter over the remaining grapes and bake for another 20-25 minutes, until a skewer inserted into the cake comes out clean
9. 9 Cool on a wire rack.
10. 10 Serve with crème fraîche.