Citrus Grape Cake Recipes

CITRUS GRAPE CAKE

Citrus grape cake image

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

Ingredients

225ml dessert wine , such as Muscat de Beaumes
200g light muscovado sugar
100g softened butter
3 eggs
zest 1 orange
zest 1 lemon
175ml extra-virgin olive oil
225g plain flour , plus 1 tbsp for dusting
1 tsp baking powder
175g grape , halved and seeded
4-5 tbsp demerara sugar

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

Winemakers' Grape Cake image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 13

Ingredients

4 tablespoons unsalted butter, melted, plus more butter for pan
1 1/2 cups unbleached all-purpose flour, plus more for pan
2 large eggs, room temperature
2/3 cup granulated sugar
1/4 cup extra-virgin olive oil
1/3 cup whole milk
1/2 teaspoon pure vanilla extract
3/4 teaspoon baking powder
1 pinch of sea salt
Grated zest of 1 lemon
Grated zest of 1 orange
10 ounces small fresh purple grapes
Confectioners' sugar, for garnish

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.

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