Butter for greasing
For the syrup
2 cups of sugar
2 cups of water
For the dough
1 cup of butter
1 cup of sugar
5 eggs
1/2 cup of all-purpose flour
1/3 cup of cornstarch
1 teaspoon of baking powder
1 teaspoon of grated lemon peel
600g of Italian or Ruby grapes, halved without seeds
Butter for greasing
For the syrup
2 cups of sugar
2 cups of water
For the dough
1 cup of butter
1 cup of sugar
5 eggs
1/2 cup of all-purpose flour
1/3 cup of cornstarch
1 teaspoon of baking powder
1 teaspoon of grated lemon peel
600g of Italian or Ruby grapes, halved without seeds
Preheat the oven to medium (180°C)
Grease a 30cm diameter cake pan with butter
Prepare the syrup
In a medium saucepan, melt the sugar over high heat, stirring occasionally with a spoon
Add the water gradually, pouring it around the edge of the saucepan, stirring constantly until the sugar dissolves
Prepare the dough
In a stand mixer, beat the butter and sugar until light and fluffy
Add the eggs one at a time without stopping to beat
Combine the all-purpose flour, cornstarch, baking powder, and lemon peel
Beat until well mixed
Distribute the grapes in the prepared cake pan with the cut side facing up and drizzle with syrup
Cover with dough
Bake for about 30 minutes or until golden brown
Remove the cake from the oven still warm and let it cool before serving.
