Yes, you would have to flip the cake on its head
Serves 8
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This dense and luscious cake is fragranced with honey, red wine vinegar and rosemary sprigs, then layered with grape halves for a bold, fruity flavour. It is also made with Greek yoghurt and wholemeal flour as a healthier take on the dessert.


  • 8 cm rosemary sprig
  • 250 g small red seedless grapes, halved
  • ½ cup (180 g) honey
  • 4 free-range eggs
  • ½ cup (125ml) extra virgin olive oil
  • ⅓ cup (95g) Greek-style yoghurt
  • 1 tsp finely grated lemon rind
  • 1 cup (150 g) plain (all-purpose) flour
  • ⅔ cup (100 g) plain (all-purpose) wholemeal flour
  • 2 tsps baking powder
  • 1 cup (280 g) Greek-style yoghurt, extra


  • ½ cup (125 ml) red wine vinegar
  • ¾ cup (270 g) honey

Preheat oven to 140 C fan-forced. Grease and line base and side of a 22 cm round cake pan, extending the paper 5 cm above the edge.


Make red wine vinegar syrup. Bring ingredients to the boil in a medium saucepan over medium heat, stirring, until well combined. Boil rapidly for 5 mins or until syrupy and reduced to ½ cup (125 ml). Pour into cake pan to cover the base. Cool 5 mins.


Place rosemary sprig in the centre of the syrup. Taking care as the syrup will still be hot, arrange grape halves snugly, cut-side up, in concentric circles starting from the outside of the pan, until syrup is covered.


Beat honey and eggs in a large bowl with an electric mixer on high speed for 8 mins or until almost tripled in volume. With the motor operating, gradually add oil, then yoghurt and rind, beating briefly just to combine.


Sift flours and baking powder over egg mixture, return husks to bowl. Using a balloon whisk, gently stir dry mixture into egg mixture, taking care not to deflate the mixture. Pour mixture into pan; level surface.


Bake cake, on the lowest shelf, for 1 hr 10 mins or until a skewer inserted into the centre comes out clean. Stand in pan for 15 mins.


Cut back the paper collar, then using a tea towel or oven mitts, invert the hot cake onto a serving plate. Cool completely. Serve cake with extra yoghurt.

TIP This cake is best made on day of serving.


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