Italian fresh purple grape cake

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The other day, I did what most food shoppers will tell you not to do; I shopped when I was hungry. It was after work and just about everything looked delicious. I ended up buying more fruits and vegetables than I usually do, including some gorgeous purple grapes.

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Kind of hard to resist. So, having quite a few, I kept some for munching and the rest for a cake. I adapted this recipe from allrecipes and it was lovely. Seriously, you can’t go wrong with the combination of orange and lemon zest, honey, olive oil and grapes. For those of you not used to baking with olive oil, don’t hesitate. It won’t taste “oily”. The cake not only looks beautiful but tastes great!

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Ingredients

2 eggs
1/3 cup honey
4 tablespoons unsalted butter, melted
1/4 cup extra virgin olive oil
2/3 cup cream (You can also use milk)
1/2 teaspoon vanilla extract
1 1/2 cups cake flour
3/4 teaspoon baking powder
1 pinch salt
2 tablespoons grated lemon zest
2 tablespoons grated orange zest
10 ounces small purple grapes, plus extra for decoration 🙂

Preheat the oven to 350 degrees F (175 degrees C).
Generously butter and flour a 9 inch springform cake pan, tapping out any excess flour. Set aside.
In the bowl of an electric mixer fitted with a whisk, beat the eggs and honey until thick, about 3 minutes. Add the butter, oil, cream and vanilla extract, and mix until blended.Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour.Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.Stir in about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.

Place the pan in the center of the oven at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes.  Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip. Cover woth foil when it turns golden.You may find that some of the grapes you placed on the top “sink” into the batter. This happened to me so I just put another grape in its place! Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Leave to cool. Sprinkle with powdered sugar and serve at room temperature.
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Enjoy!! Xxxx Natascha

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