Rye Grape Snack Cake

Recipe

Step 1:

Preheat your oven 350 degrees. Line an 8-inch cake pan with a parchment round.

Step 2:

In a medium bowl add the all-purpose flour, rye flour, cardamom powder, baking powder, baking soda and salt. Whisk everything until fully combined, set aside.

Step 3:

In a separate large bowl, add the eggs and dark brown sugar. Whisk the sugar and eggs until well combined and slightly foamy.

Step 4:

Add the skyr, canola oil, molasses and vanilla extract and whisk until everything is fully incorporated.

Step 5:

Gently fold in the dry ingredients into the wet mixture and fold until no more dry pockets remain.

Step 6:

Wash and cut the grapes into ½ cm slices and set aside.

Step 7:

Pour the cake batter into the lined cake pan. Arrange the grape slices in concentric circles until the entire cake is covered in grape slices. Sprinkle some raw sugar on top and bake the cake for 30-35 minutes or until a toothpick comes clean without any wet batter.

Step 8:

Let the cake cool for at least 20 minutes. Once the cake has finished cooling, slide a spatula along side of the cake pan to help release the cake. Gently invert the cake onto a plate and then flip the cake so the grape studded side is facing up.

Step 9:

To finish the cake, mix powdered and cardamom powder and dust the cake with it. Slice the cake and top with a dollop of skyr and a grape slice. Enjoy! The cake will keep in the fridge for about 4-5 days. Enjoy!