Olive Oil And Red Grape Cake Recipes

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OLIVE OIL AND GRAPE CAKE WITH HONEY GRAPE GLAZE



Olive Oil and Grape Cake with Honey Grape Glaze image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 17

4 tablespoons unsalted butter, plus more for the pan
3/4 cup all-purpose flour, plus more for the pan
1 cup almond flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup sugar
1 teaspoon finely grated Meyer lemon or regular lemon zest
2 large eggs
1/4 cup extra-virgin olive oil
1 teaspoon vanilla extract
1/2 cup milk
2 cups red grapes
Whipped cream, for serving
Honey Grape Glaze, recipe follows
2 cups red grapes
3 tablespoons honey
1 tablespoon Meyer or regular lemon juice

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan.
  • Whisk together the all-purpose flour, almond flour, baking powder and salt in a bowl.
  • Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Add the lemon zest and eggs one at a time, beating well after each addition. Beat in the olive oil and vanilla. Beat in half of the flour mixture, followed by the milk, and then the remaining flour, beating until just incorporated. Add about three-quarters of the grapes and gently fold them into the batter with a rubber spatula.
  • Transfer the batter to the prepared pan and smooth the top. Gently press the remaining grapes just barely into the surface of the cake. Bake until the cake is golden brown, pulling away from the sides and a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool 10 minutes, then remove the springform rim and continue to cool completely.
  • Serve the cake with whipped cream and drizzled with Honey Grape Glaze.
  • Put the grapes, honey and lemon juice in a medium saucepan with 2 tablespoons water. Bring to a simmer and cook, stirring and smashing the grapes, until the grapes have broken down and the syrup is slightly thickened, 10 to 12 minutes. Strain the mixture into a bowl, pressing hard on the solids before discarding. Let cool before drizzling on the cake.

GRAPE OLIVE OIL CAKE



Grape Olive Oil Cake image

Provided by Trisha Yearwood

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick cooking spray, for the pan
3/4 cup plus 2 tablespoons high-quality extra-virgin olive oil
3 cups red seedless grapes, halved
6 sprigs fresh thyme
1/4 cup plus 2 tablespoons packed light brown sugar
1 1/2 teaspoons fine salt
2 cups cake flour
1 teaspoon baking powder
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon almond extract
3/4 cup whole milk

Steps:

  • Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.
  • Place a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering. Carefully pour in 2 cups of the grapes, being mindful that the oil may pop or splash. Add the thyme. Sprinkle the grapes with 2 tablespoons brown sugar and 1/2 teaspoon fine salt. Cook, stirring frequently, until the grapes soften and the sugar dissolves into a thin syrup, 6 to 8 minutes. Turn off the heat and cool the syrup in the skillet. Once cooled, remove and discard the thyme. The syrup will thicken as it cools.
  • Meanwhile, make the cake batter. Combine the cake flour, baking powder and the remaining teaspoon fine salt in a medium bowl. Add the granulated sugar, eggs and remaining 1/4 cup brown sugar into a stand mixer with a paddle attachment. Beat the egg mixture on medium speed until thickened and fluffy, 3 minutes. Add the almond extract. With the mixer running on low speed, slowly pour in the remaining 3/4 cup olive oil. Continue mixing until the olive oil is emulsified into the batter. Turn off the mixer and add half of the dry ingredients. Mix on low speed just until the ingredients are incorporated, scraping down the bowl as needed, then pour in the milk. Turn off the mixer and add the remaining dry ingredients. Mix on low speed just until the batter comes together, scraping down the bowl as needed.
  • Pour the batter into the prepared loaf pan. Stud the top of the cake with the remaining 1 cup grapes. Bake until the cake is golden brown and pulling away from the side of the pan, about 1 hour 40 minutes. The surface of the cake should look dry and slightly cracked.
  • Allow the cake to cool completely before removing from the pan. When ready to serve, garnish each slice of cake generously with the grape syrup.

OLIVE OIL-GRAPE CAKE WITH HONEY-GINGER GLAZE



Olive Oil-Grape Cake with Honey-Ginger Glaze image

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 13

4 tablespoons unsalted butter, softened, plus extra for greasing the pan
3/4 cup sugar
2 large eggs
1/4 cup extra-virgin olive oil
1/4 cup whole milk
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 lemon
1 1/2 generous cups small red seedless grapes
3 tablespoons clover honey
1 small knob of ginger, grated
Tangy Greek yogurt or lemon sorbet, for serving

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Thoroughly grease the bottom and sides of a 9-inch springform pan with butter.
  • Make the batter: In the bowl of an electric mixer fitted with the whisk attachment, beat together the butter and sugar on high speed until they lighten in color, 5 to 8 minutes. Slowly beat in the eggs one by one, then pour in the olive oil and milk and mix to combine.
  • Mix the dry ingredients: In a medium bowl, sift together the flour, baking powder and salt. Grate 5 or 6 light "grates" of the lemon zest over the flour mixture.
  • Finish the batter: Remove the bowl from the mixer and use a rubber spatula to fold the flour mixture into the egg mixture. Fold in about 1 cup of the grapes. Stir only enough to blend and gently so as not to bruise or break too many grapes.
  • Bake the cake: Pour the batter into the prepared pan and place it in the center of the oven. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool for about 10 minutes in the pan.
  • Make the glaze and serve the cake: Meanwhile, combine the honey and ginger in a small saute pan. Bring to a light simmer over low heat. When it bubbles, thickens and turns light brown, 2 to 3 minutes, add the remaining 1/2 cup grapes and the juice from 1/2 of the lemon. Remove from the heat and allow to cool.
  • Serve slices of the cake with some of the grape-ginger mix spooned over it. Serve with tangy Greek yogurt or a scoop of lemon sorbet on the side.

OLIVE OIL AND RED GRAPE CAKE



Olive Oil and Red Grape Cake image

Provided by Food Network

Categories     dessert

Time 1h

Yield 10 servings

Number Of Ingredients 9

3/4 cup/175 ml extra-virgin olive oil, plus more for brushing
5 eggs, separated
3/4 cup/155 g sugar
Zest and juice of 1 lemon
Zest of 1 orange
1 cup/125 g cake flour
1/2 teaspoon salt
9 ounces/250 g seedless red grapes, more to taste, optional
Dark brown sugar, for sprinkling

Steps:

  • Heat oven to 350 degrees F/180 degrees C. Rub a 9-inch/23-cm springform pan with olive oil and line the bottom with a parchment paper.
  • Beat the egg yolks and sugar until thick, pale and ribbony. Mix in the olive oil, lemon juice and zest and the orange zest. Add the flour and stir to combine. Beat the egg whites with the salt to soft peaks and gently fold into the batter. Fold in half the grapes. Pour into prepared pan and bake for 20 minutes. Sprinkle the remaining grapes onto the top of the cake and continue to bake until a toothpick comes out clean when inserted into the center of the cake, about 25 minutes. Cool on a rack, then unmold. Brush the top generously with extra-virgin olive oil and sprinkle some dark brown sugar over the cake.

OLIVE OIL CAKE WITH RED GRAPES



Olive Oil Cake with Red Grapes image

Viva Italia! This grape-studded cake, which is traditionally made to celebrate the beginning of the fruit harvest, is a sweet yet understated way to finish the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 11

1/2 cup extra-virgin olive oil, plus more for pan
1 cup all-purpose flour, plus more for pan
1/2 cup finely ground toasted almonds
1/4 cup quick-cooking polenta or coarsely ground yellow cornmeal
1 1/2 teaspoons baking powder
Salt
2 large eggs
2/3 cup sugar
2 teaspoons finely grated lemon zest
1/3 cup whole milk
2 cups red seedless grapes

Steps:

  • Preheat oven to 350 degrees. Brush an 8-inch square pan with oil; dust with flour, tapping out excess. Whisk together flour, almonds, polenta, baking powder, and 1/2 teaspoon salt. Beat eggs, sugar, and zest with a mixer on high speed until pale and fluffy. Reduce speed to low; slowly add oil. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.
  • Spoon batter into pan; scatter 1 cup grapes over top. Bake for 15 minutes. Scatter remaining cup grapes over cake. Bake until cake is golden and a toothpick inserted into the center comes out clean, 25 to 27 minutes more. Let cool in pan on a wire rack for 15 minutes. Turn out, and cut into squares.

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