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
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
WARM GRAPE CAKE
Provided by Alex Guarnaschelli
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Beat the butter and sugar with a mixer in a large bowl until the mixture lightens in color, 5 to 8 minutes. Slowly beat in the eggs and lemon zest. Sift 1 1/2 cups flour into the bowl. Add the baking powder and salt, gently folding to combine. Add the olive oil and milk, stirring to combine. Toss the raisins and about 1 cup grapes in a separate bowl and sift in the remaining 1 tablespoon flour. Add the fruit-flour mixture to the cake batter and stir only enough to blend.
- Thoroughly grease the bottom and sides of a 9-inch springform pan or glass baking dish with some softened butter. Pour the batter into the pan and slide the pan into the center of the oven. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove the cake from the oven and let sit until cool enough to touch, then detach the outside of the springform pan.
- Whisk together the cream, confectioners' sugar and almond extract in a medium bowl until soft peaks form. Set aside.
- Add the honey to a small saute pan and bring it to a simmer over low heat. Once it bubbles, thickens and darkens slightly, about 3 minutes, add the ginger and the remaining 1 cup grapes. Switch off the heat and allow the mixture to cool slightly. Serve slices of the cake with some of the grape-honey mixture and a dollop of the whipped cream.
ITALIAN FRESH PURPLE GRAPE CAKE
Grape cake is an ideal match for Vin Santo, the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 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 sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk 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.
- 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. Serve at room temperature, cut into thin wedges.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 56.4 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 123.1 mg, Sugar 30.6 g
WINEMAKER'S GRAPE CAKE
Provided by Patricia Wells
Categories Cake Fruit Dessert Bake Fall Grape Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°F (175°C; gas mark 4/5).
- 2. Generously butter and flour the springform pan, tapping out any excess flour. Set aside.
- 3. In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk, and vanilla extract, and mix until blended.
- 4. 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 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.
- 5. 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.
- 6. Place the pan in the center of the oven. Bake for 15 minutes, then sprinkle the 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 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.
- Wine suggestions
- Grape cake is an ideal match for _vin santo,_the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.
- In a purple haze
- Over time, I have identified the mystery that discourages many shoppers from buying grapes: the inevitable hazy white film. Though one might understandably assume it's due to a spray of pesticide, the film is in fact a natural substance produced by the grape. It acts as a protective covering to prevent moisture from penetrating the fruit. It also keeps the skin from cracking when the grape loses moisture. Even better, the film contains nothing toxic! You will find the same harmless film on plums.
WARM ALMOND CAKES WITH GRAPES
We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also be baked in a 9-inch glass pie plate for 30 to 35 minutes.
Categories Cake Blender Mixer Fruit Nut Dessert Bake Quick & Easy Almond Cognac/Armagnac Fall Grape Ramekin Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F.
- If using Cognac, toss grapes with it in a small bowl.
- Pulse half of almonds with 1 tablespoon sugar in a blender until finely ground. Transfer to a small bowl and repeat with remaining almonds and 1 more tablespoon sugar.
- Beat together butter and remaining 6 tablespoons sugar in a bowl with an electric mixer at high speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and beat in ground almonds, flour, and salt until just combined.
- Divide batter among gratin dishes and press grapes lightly into batter (discard Cognac). Bake in dishes on a baking sheet until cake is firm and pale golden with slightly darker edges, about 20 minutes.
- Transfer cakes to a rack and cool slightly in dishes before serving.
RED-GRAPE CAKE WITH WHIPPED CREME FRAICHE
A delicious cake studded with masses of grapes is our nod to Olivagando, the annual Italian olive-oil-harvest festival, when growers celebrate their haul with a cake topped with grapes-a symbol of abundance since ancient times. Devour it as is or dress it up with a few dollops of whipped crème fraîche and a fresh bunch or two of this seasonal fruit. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).
Provided by Martha Stewart
Categories Cake Recipes
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter a 9-inch round cake pan and line bottom with parchment; butter parchment. In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat together butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Fold in half of flour mixture, then sour cream and lemon zest. Stir in remaining flour mixture just to combine. Spread batter evenly into prepared pan, smoothing top with a small offset spatula. Scatter grapes over top.
- Bake until cake pulls away from sides of pan and a tester comes out clean, 45 to 50 minutes. Transfer to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, invert cake, and let cool completely.
- In a large bowl, beat cream and confectioners' sugar on medium-high speed to soft peaks, about 3 minutes. Add crème fraîche; beat to firm peaks, about 2 minutes more. Serve cake with whipped crème fraîche and more grapes.
More about "warm grape cake recipes"
BEST GRAPE CAKE - MARTHA STEWART RECIPE - LATHISKITCHEN
From lathiskitchen.org
4.7/5 (7)Category DessertCuisine InternationalTotal Time 45 mins
HARVEST GRAPE & OLIVE OIL CAKE - ONCE UPON A CHEF
From onceuponachef.com
ITALIAN GRAPE CAKE RECIPE - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
10 BEST GRAPE CAKE RECIPES | YUMMLY
From yummly.com
GRAPE CAKE - RECIPE - THE ANSWER IS CAKE
From theansweriscake.com
WARM GRAPE CAKE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Servings 8-10Total Time 1 hr 40 minsCategory DessertCalories 302 per serving
TORTA BERTOLINA (ITALIAN GRAPE CAKE) · MY THREE SEASONS
From mythreeseasons.com
GRAPE CAKE RECIPE — MY SWEET RECIPES
From mysweet.recipes
ITALIAN GRAPE CAKE | 12 TOMATOES
From 12tomatoes.com
SOFT WHITE GRAPE CAKE - FINE DINING LOVERS
From finedininglovers.com
WARM GRAPE CAKE | RECIPE | CAKE RECIPES, GRAPE CAKE RECIPES, …
From pinterest.com
WINTER CRUNCH GRAPE & ALMOND CAKES - BIGGER BOLDER BAKING
From biggerbolderbaking.com
GOLDEN GRAPE CAKE WITH GRAPE JUICE REDUCTION - WELCH'S
From welchs.com
CARAMELIZED GRAPE UPSIDE-DOWN CAKE | GRAPES FROM CALIFORNIA
From grapesfromcalifornia.com
10 BEST GRAPE CAKE RECIPES | YUMMLY
From yummly.com
20 EASY GRAPE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
RECIPE: FRESH GRAPE CAKE WITH LUSCIOUS LEMON SAUCE
From thekitchn.com
GRAPE COFFEE CAKE WITH CRUMBLE TOPPING • HOMESTEAD LADY
From homesteadlady.com
WARM GRAPE CAKE – DIPPENAAR CHOICE FRUIT
From dippenaarchoicefruit.co.za
CONCORD GRAPE CAKE RECIPE - SERIOUS EATS
From seriouseats.com
GRAPE CAKE - THE ORDINARY COOK
From theordinarycook.co.uk
WHITE GRAPE BUNDT CAKE RECIPE | EAT SMARTER USA
From eatsmarter.com
WARM GRAPE CAKE | RECIPE | CAKE RECIPES, FOOD NETWORK ... - PINTEREST
From pinterest.com
12 WARM AND COZY FALL CAKES TO BAKE NOW - THESPRUCEEATS.COM
From thespruceeats.com
WARM BUTTER CAKE RECIPE - HALF-SCRATCHED
From halfscratched.com
10 BEST GRAPE CAKE RECIPES | YUMMLY
From yummly.co.uk
GRAPE AND ALMOND CAKE RECIPE - EASY RECIPES
From recipegoulash.cc
ITALIAN GRAPE CAKE - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
17 GRAPE-NUTS RECIPES THAT GO BEYOND CEREAL - INSANELY GOOD
From insanelygoodrecipes.com
28 GORGEOUS GRAPE RECIPES - TASTE OF HOME
From tasteofhome.com
UPSIDE DOWN GRAPE CAKE WITH BALSAMIC VINEGAR - FAMILY SPICE
From familyspice.com
GRAPE HARVEST CAKE FROM MOISSAC - PARDON YOUR FRENCH
From pardonyourfrench.com
WHOLE WHEAT HARVEST GRAPE CAKE WITH HONEY GLAZE - DELISHABLY
From delishably.com
BAKE A CAKE WITH GRAPES! THE GRAPE SNACK RECIPE
From realfoodmostlyplants.com
WARM GRAPE CAKE – RECIPES NETWORK
From recipenet.org
WARM GRAPE-NUTS BREAKFAST - TASTY, HEALTHY AND COMFORTING
From the-good-plate.com
TORTA BERTOLINA, ITALIAN GRAPE CAKE - SUGARLOVESPICES
From sugarlovespices.com
You'll also love