Italian Grape Cake
Italian Grape Cake
I can vividly remember seeing a recipe on a TV cooking show many years ago for a Spanish olive oil cake flavored with oranges. I immediately set out to make it, and for years, it was a regular in my dessert rotation. When I saw this Italian grape cake—also made with olive oil—I was eager to try it. Like the cakes I made all those decades ago, this one is not too sweet and has this melt-in-your-mouth texture from the olive oil. Like the Spanish cake, this one has citrus flavors as well, but also has a simple sweetness from the grapes in the batter. I would never have thought up a concept like this on my own, but it works so well.
The first time my sister had this cake, she said it was her new favorite way to have grapes…and cake! This is a crowd-pleasing dessert that’s unfussy, fulfilling, and delicately decorated with a little bit of sugar before baking.
Why You’ll Love This Recipe
This Italian grape cake is a delightful treat that combines the rich flavors of olive oil, citrus, and sweet grapes. It’s a perfect balance of sweetness and texture, making it a versatile dessert for any occasion. Whether you’re hosting a dinner party or enjoying a quiet evening, this cake will surely impress your taste buds.
Kitchen Equipment You’ll Need
- 9” springform pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 1 1/2 cups all-purpose flour, plus extra for flouring
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 eggs
- 2/3 cup plus 1 tablespoon sugar, divided
- 1/3 cup milk
- 1/4 cup olive oil
- 4 tablespoons butter, melted, plus extra for greasing
- 1 teaspoon lemon zest, from one lemon
- 2 teaspoons orange zest, from one orange
- 2 teaspoons vanilla extract
- 2 cups whole seedless red grapes, divided
Step-by-Step Instructions
- Preheat the oven to 350°F. Butter and flour a 9” springform pan.
- In a small bowl, combine flour, salt, and baking powder. Set aside.
- In a large bowl, beat the eggs with 2/3 cup sugar using an electric mixer.
- Add milk, olive oil, melted butter, citrus zests, and vanilla extract to the egg mixture. Mix well.
- Gradually add the dry ingredients to the wet mixture and mix on low speed until combined.
- Gently fold in 1 1/2 cups of grapes.
- Pour the batter into the prepared pan. Scatter the remaining grapes on top and sprinkle with the remaining sugar.
- Bake for 50 minutes or until a knife inserted into the cake (avoiding grapes) comes out clean.
- Allow the cake to cool in the pan for at least 30 minutes before attempting to release it.
Tips for Success
- Ensure all ingredients are at room temperature for better mixing.
- Use fresh, seedless grapes for the best texture and flavor.
- Be gentle when folding the grapes into the batter to prevent them from bursting.
Additional Tips and Variations
For a twist, try using a mix of red and green grapes for a more colorful cake. You can also experiment with adding a pinch of cinnamon or nutmeg for a spiced flavor profile.
Nutritional Highlights (Per Serving)
Calories: 250 | Fat: 12g | Carbohydrates: 32g | Protein: 4g | Sugar: 18g
Frequently Asked Questions (FAQ)
Can I use a different type of flour?
Yes, you can use whole wheat flour for a healthier version, but it may slightly alter the texture.
Can I use other fruits instead of grapes?
While grapes are traditional, you can try other fruits like blueberries or sliced apples for a different flavor.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Conclusion
This Italian grape cake is a delightful blend of flavors that is sure to become a favorite in your dessert collection. Its unique combination of olive oil, citrus, and sweet grapes creates a cake that’s both satisfying and elegant. I invite you to try this recipe and share your experiences in the comments. Enjoy this delicious slice of Italy in your own kitchen!
