A perfect combination - Streusel Cake with Saperavi Grape
02 September, 2015
It’s hard to find a person who does not know of Saperavi grapes. This hardy grape species originates from Georgia and is famous for being able to survive extreme cold and at high altitudes.

Besides wine and juice, Saperavi grapes can be used in making pastry as well. It has intense flavor and is perfect for cakes and desserts. For example, author of the Seasonal Pursuits ( blog has recently shared a recipe of a delicious cake prepared with Georgian


250 g unsalted butter
4 eggs
500 g sour cream
½ cup milk
420 g caster sugar
2 teaspoons vanilla paste
5 cups plain flour
2 teaspoons baking powder
2 teaspoons bi-carbonate of soda
3 cups fresh grapes


45g. brown sugar
1 teaspoon cinnamon
90g. plain flour
15g. butter

Line a large baking dish or 4 small loaf tins with baking paper. Pre-heat oven to 170˚C.
Cream butter and sugar until light and fluffy. Beat in vanilla and eggs and when incorporated, add sour cream.
Sift together the flour, baking powder and bi-carbonate of soda. Fold into the egg mixture alternately with the milk.
Spread the batter into the lined tin and smooth the surface. Place the grapes in an even layer on top and sprinkle over the topping. Press the topping mixture into the cake with the broad side of a bread and butter knife.
Bake for about 45-50 minutes or until cooked when tested with a wooden skewer. Remove from oven and rest in tin for 10 minutes before turning onto a cake rack to cool.

Mix together the sugar, cinnamon and flour. Rub in the butter until mixture resembles coarse breadcrumbs.