Pinotage Cake

4 eggs at room temperature
200g sugar
180g butter, melted
100ml extra-virgin olive oil
150ml milk
400g flour
1 1/2 teaspoons baking powder
a generous pinch of sea salt
the grated zest of a an organic orange
the grated zest of an organic lemon
300-600g sweet little grapes (or blueberries)

Preheat oven to 175°C. Butter the bottom and the sides of a 25 cm baking dish.
In a medium bowl whisk together the eggs and the sugar until creamy. Add the butter, the oil and the milk. Add the grated citrus zest. Finally whisk in the flour, the baking powder and the salt. Let the batter rest for 10 minutes.

With a wooden spoon or with a spatula mix in 200g of the grapes, then pour the batter into the prepared pan. Bake for 15 minutes.
Take out of the oven and spread the remaining grapes onto the batter. They will slightly sink in. Bake for another 30 minutes until golden brown.

Enjoy with a good glass of Pinotage Bon Courage Estate 2014.