Step 1: Preheat the oven to 180⁰C. Line the base and sides of a 20 cm solid-based cake tin, with greaseproof paper. Ensure the collar of the grease proof paper is 3-4 cm higher than the sides of the tin.

Step 2: For Verjuice syrup, place Verjuice, sugar, and bay leaves in a large shallow saucepan approximately 28 cm in diameter. Bring to a rapid boil over high heat. Boil for 6–8 minutes or until the syrup begins to turn a caramel colour, add the rosemary, lemon rind & lemon thyme. Continue cooking for 2–3 minutes over high heat until deep golden brown, but not burnt.

Step 3: Remove the Verjuice syrup from heat and stir in additional two tablespoons of Verjuice.

Step 4: Immediately pour the syrup into the cake pan to prevent further cooking. Arrange bay leaves, lemon rind and rosemary and place grapes on top of the syrup.

Step 5: For the cake batter, in a mixing bowl beat half the sugar with egg yolks and lemon rind until thick and pale. With the mixer running slowly pour Extra Virgin Olive Oil and Verjuice into the egg yolk mixture. Mix for 30 seconds to combine.

Step 6: Sift the flour and baking powder into the batter and beat for 1 minute or until the mixture is smooth. Pour into a large mixing bowl and set aside.

Step 7: Place egg whites into a clean mixing bowl and whisk until soft peaks form. Continue to whisk, gradually adding the remaining sugar. Continue to whisk until sugar has dissolved.

Step 8: Gently fold the meringue 1/3 at a time into the batter mixture using a metal spoon.

Step 9: Pour mixture into a prepared tin and bake for 40-45 minutes, or until cooked all the way through. Remove from oven and allow to cool in the tin for 45 minutes to an hour. Before turning out pull out or cut off baking paper collar so it is level with the cake.

Step 10: Turn out on a plate with a lip to catch the Verjuice syrup, and remove baking paper base before serving.