1. Wash and drain the grapes, then remove them from the stems. Coarsely chop the mixed nuts and set them aside.

2. Preheat the oven to 180°C (350°F). Line a 24cm springform tin* with baking parchment and lightly grease it if necessary. Set aside.

3. Separate the eggs and mix the egg whites with a pinch of salt. Once the egg whites begin to foam up, slowly add the fine sugar and continue mixing until you get a thick and glossy meringue.

4. In a large bowl, mix the egg yolks with the brown sugar until light and fluffy. Combine the oil with milk and vanilla extract. In a separate bowl combine flour, ground nuts, baking powder, ground cinnamon and ground cardamom. Add these dry ingredients in two batches, alternating with the oil-milk mixture to the bowl and stir to combine. Next, add the meringue in several batches to the bowl as well and fold in gently – you want to keep as much volume as possible. Finally, fold in half of the chopped nuts.

5. Transfer the batter to the prepared springform tin and sprinkle the drained grapes and the remaining chopped nuts evenly on top of the batter. Bake the cake in the preheated oven for about 52–55 minutes. Check halfway through the baking time – if the cake gets too dark, cover it with a piece of baking parchment or aluminum foil and continue baking. Remove the finished cake from the oven and let it cool completely inside the baking tin. If desired, dust the cake with a little confectioners’ sugar before serving (optional).