ITALIAN GRAPE CAKE
This simple Italian cake is full of sweet grapes with a hint of orange zest and cinnamon. It's a great way to use up leftover grapes too.
Provided by Angela Allison
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease a 9-inch springform pan with cooking spray or butter and flour; set aside.
- Whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, use a handheld mixer to beat together the eggs and sugar until the mixer is thick; about 3-4 minutes. Add in the milk, oil, butter, orange zest, and cinnamon, and mix until combined. Mix in the flour mixture until just combined. Fold in the purple grapes. Pour the mixture into the prepared pan.
- Bake on the center rack of the oven for 50-60 minutes or until a toothpick inserted in the cake center comes out clean. Let the cake cool in the pan for 10 minutes. Run a knife around the edge, the release and remove the sides of the pan. Let cool completely. Sprinkle with powdered sugar before serving.
Nutrition Facts : Calories 207 kcal, Carbohydrate 28 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 42 mg, Sodium 124 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 6 g, ServingSize 1 serving
WINEMAKERS' GRAPE CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Generously butter and flour a 9-inch springform pan, tapping out any excess flour. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat eggs and sugar until thick and lemon colored, about 3 minutes. Add melted butter, the olive oil, milk, and vanilla extract, and mix until blended.
- Sift flour, baking powder, and salt into a large bowl. Add lemon and orange zests, and toss to coat the zest with flour. Spoon zest mixture into 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 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. Bake for 15 minutes, then sprinkle top of the cake with remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Remove to a rack to cool. 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. Sprinkle with confectioners' sugar just before serving. Serve at room temperature, cut into thin wedges.
GRAPE CAKE
A different sort of cake. The batter is prepared and put in the pan and the grapes are distributed over top for baking. When I first saw this recipe I thought the grapes would either sink or burst and leak during the baking but they didn't! Make sure the grapes are well dried off before placing on the cake. Measure the flour carefully and be careful not to over bake or the cake can turn out to be a bit dry. A lovely and different cake to serve with tea or coffee. I found this originally in a 1974 issue of Gourmet magazine. Try serving it with a sifting of icing sugar over the top or a dollop of vanilla yogurt or lightly sweetened whipped cream.
Provided by teapotter
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cream together the butter and the ¼ cup sugar. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla.
- In another bowl, beat egg whites until they hold soft peaks. Add the ½ cup sugar, 2 tablespoonfuls at a time and continue to beat until they hold stiff peaks.
- Stir one fourth of the whites into the yolk mixture and fold in the remaining whites. Sift the sifted flour over the mixture, folding it in gently.
- Transfer the batter to a buttered 8 inch round cake pan. Sprinkle the grapes over the top of the batter.
- Bake at 350 F for 35-40 minutes or until it is lightly browned and pulls away from the sides of the pan. Let the cake cool in the pan on a rack until barely warm. Makes 6 to 8 servings depending on how you cut it.
Nutrition Facts : Calories 386.1, Fat 17.7, SaturatedFat 10.5, Cholesterol 135.1, Sodium 141.3, Carbohydrate 51.8, Fiber 1.1, Sugar 30.8, Protein 6.1
LOW-FAT HARVEST GRAPE CAKE
This is a very simple, easy, fast, and low-fat cake with grapes. I had some grapes to use that's why I gave this recipe from the Good Food magazine (September 2005) a try. It's not something I would usually go for as it seemed too simple and too low in fat to be good. However, I was surprised with the result. Yes, it is simple but also tasty. I've even cut myself a second piece, although I've had a delicious two course dinner already. The recipe that appeared in the Good Food magazine is published in Ursula Ferrigno's book called 'La Dolce Vita', too. This cake can also be frozen.
Provided by tigerduck
Categories Breads
Time 1h15m
Yield 1 cake (20cm), 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 180°C / fan 160°C / gas 4. Grease a deep, round 20cm cake tin. Dust the grapes with a little of the flour. Put the remaining flour, sugar and baking powder into a large bowl. Add the eggs, one at a time, beating well with a whisk after each addition, until the mixture is the consistency of batter.
- Add the grapes and olive oil and mix well together. Pour the mixture into the prepared tin and bake for about 1 hr until golden and well risen. Turn out onto a wire rack and leave to cool. If you like, dust the top with icing sugar to serve.
Nutrition Facts : Calories 307.9, Fat 8.6, SaturatedFat 1.7, Cholesterol 132.2, Sodium 91, Carbohydrate 51.3, Fiber 1.3, Sugar 26.8, Protein 7.4
CITRUS GRAPE CAKE
A rustic Italian-style cake made with olive oil as well as butter. Wonderful eaten warm with a scoop of ice cream for pud
Provided by Emma Lewis
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Number Of Ingredients 11
Steps:
- Pour the wine into a small pan. Bring to the boil, then keep simmering until reduced down to 85ml - this will take 5-10 mins. Leave to cool.
- Heat oven to 180C/fan 160C/gas 4. Brush a 23cm springform cake tin with olive oil, tip in 1 tbsp flour, then shake all over the pan until covered. Discard any excess. Beat together the sugar and butter until creamy and well combined. Add the eggs, one at a time, then stir through the zests. Stir together the cooled wine and olive oil, then pour a little into the cake mix. Stir, then fold in a third of the flour and the baking powder. Keep alternating between adding the liquid and flour until everything has been incorporated and the batter is smooth.
- Spoon the cake batter into the prepared tin, then smooth the surface with the back of the spoon. Scatter the halved grapes over the top, then sprinkle over the sugar. Bake for 35-40 mins until a skewer inserted into the middle of the cake comes out clean. Eat warm or cool. Will store in an airtight container for up to 3 days.
Nutrition Facts : Calories 574 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 39 grams sugar, Protein 6 grams protein, Sodium 0.49 milligram of sodium
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