500g (about 2 cups) Red grapes (preferably small grapes. Concord, Muscadine, or seedless)500g (about 9-10) figsA couple tablespoons fig jamIf using raw fruit: a tbsp flourIf cooking the fruit: 1 tbsp sugar and the juice from a lemon
400g (3 cups + 1 tbsp) Flour (preferably a mix of good quality flour and spelt flour)3 eggs*150g (3/4 cup) Muscovado sugar, plus extra for topping15g (3 tsp) baking powder70ml (a scant 1/3 cup) Vegetable oil70-100ml (a generous 1/3 cup) White wineZest from one lemon2 tsp vanilla extractDirections
Via Mariano Pallottini
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