Vintner’s Olive Oil Cake with Grapes

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Vintner’s Olive Oil Cake with Grapes

“On wine estates this cake is usually made with grapes left hanging after the harvest is done. The seeds in the wine grapes add a crunch, so if you happen to live near wine country, these are the grapes to get if you can. Grocery store seedless grapes work well but are usually larger, so look for some exotic varieties at the store to use. I usually cut the larger seedless grapes in half. Red or white grapes, or a mixture can be used. The orange and lemon zests really provide a flavor kick as a background to the grapes.


In most parts of Italy they bake cakes using olive oil for the fat. Usually ½ cup of extra virgin olive oil is needed for a standard size cake, but here we use a combination of olive oil and butter. This is a great as a morning coffee cake, for afternoon tea or dressed up with berries and cream for dessert. It pairs very well with the dessert wine Vin Santo.”


Makes 8-12 servings

Equipment: One 9-inch (23-cm) springform pan

Ingredients:

  • Butter and flour for preparing the cake pan

  • 2 large eggs, at room temperature

  • 2/3 cup (135 g) sugar

  • 4 tablespoons (2 ounces; 60 g) unsalted butter, melted

  • 1/4 cup  extra-virgin olive oil

  • 1/3 cup whole milk

  • 1/2 teaspoon pure vanilla extract

  • 1 1/2 cups (200 g) unbleached all-purpose flour

  • 3/4 teaspoon baking powder

  • A pinch of sea salt

  • Grated zest (yellow peel) of 1 lemon

  • Grated zest (orange peel) of 1 orange

  • 10 ounces (300 g) small, fresh purple grapes (see above for varieties)

  • Confectioners’ sugar, for garnish

Preparation:

  1. Preheat the 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 combine 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 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.


Buon Appetito!


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