Grape Pie

Prepare the ingredients for the grape pie. Wash the grapes and transfer them to paper towels to dry. Melt the butter (I do this in the microwave, but you can also do it in a small saucepan/frying pan on the stove, the heat should be at its lowest so that the butter melts and doesn't burn).

Break the eggs into a bowl, add sugar and a pinch of salt (if desired, for aroma, you can also add a little vanilla sugar at this stage). Beat with a mixer for 4-5 minutes. The eggs should turn into a thick, light foam.

Combine the melted butter with milk and vegetable oil. Pour the mixture into the beaten eggs. Mix well with a whisk.

Add baking powder to the flour, sift and gradually add to the egg mixture. Carefully mix the flour with a whisk, but try not to overmix so that the gluten does not develop too much.

Add half of the grapes to the dough and mix.

Line the bottom and sides of a 20 cm diameter pan (you can use a larger pan, but the cake will not be as tall) with parchment paper and fill with the batter. Bake the grape cake for 10 minutes at 180°C. During this time, the cake should only rise and slightly set on top.

Cut the remaining grapes in half. After 10 minutes, remove the cake from the oven and quickly place the grape halves on top.

Return the cake to the oven and bake for another 30-35 minutes until fully cooked. Check for doneness with a skewer!

Let the grape pie cool on a rack. Optional: before serving, you can lightly sprinkle the top of the pie with powdered sugar!