First found in wine, a cholesterol-lowering phytochemical called resveratrol is also present in red grapes. Grapes and raisins also supply some potassium and fibre, and are a good source of boron, which helps keep the bones strong.
1⅓ cups plain flour
1¼ teaspoons baking powder
1/2 teaspoon bicarbonate of soda
3 tablespoons unsalted butter, at room temperature
2/3 cup plus 1/4 cup sugar
2 egg whites
3/4 cup buttermilk
1 teaspoon vanilla essence
1/2 cup raisins
1/4 cup walnuts or pecans
3/4 teaspoon cinnamon
2 cups seedless red and/or green grapes
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Preheat the oven to 180°C. Spray a 23 cm square baking tin with cooking spray; put aside. Combine the flour, baking powder, bicarbonate of soda and a pinch of salt in a small bowl.
Cream the butter and 2/3 cup of the sugar with an electric mixer in a large bowl until light and fluffy. Add the whole egg and egg whites, one at a time, beating until well combined. Beat in the buttermilk and vanilla essence. Fold the dry ingredients into the butter mixture. Fold in the raisins.
Combine the remaining sugar, the walnuts and cinnamon in a food processor, pulsing until the nuts are coarsely ground. Spoon half the batter into the tin and sprinkle with half the nut mixture. Top with the remaining batter, the grapes and the remaining nut mixture. Bake for 55 minutes or until a skewer inserted in the centre comes out clean.