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Wine Grape Harvest Cake
This is a traditional mediterranean harvest food. It is nice to
use real wine grapes, as the flavor is different from table
grapes, and the seeds become nutty while they bake. If possible,
try to get organic or unsprayed wine grapes.
I recommend using parchment paper in the bottom of the cake pan.
What you need
- 2 eggs
- 2/3 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1/4 cup olive oil
- 1/3 cup milk
- 1/2 tsp vanilla extract
- 1 1/2 cups flour
- 3/4 tsp baking powder
- 2 tbl grated orange or lemon zest
- 2 cups fresh wine grapes, any type, stems removed
- 1 bottle of wine (same variety as grapes)
- Confectioners sugar
- Butter & flour for dusting
How to make it
- Preheat the oven to 350º
- Butter a 9 inch cake pan on the bottom and sides
- Place a piece of parchment paper in the bottom
- Flour the sides of the pan
- Beat eggs and sugar until lemon colored
- Add melted butter, oil, milk and vanilla
- Mix well
- Sift flour with baking powder
- Add orange zest and a pinch of kosher salt
- Add dry ingredients to the batter and stir until blended
- Let batter rest briefly
- Gently fold in 3/4 of the grapes and spoon batter into prepared pan
- Bake for 15 minutes, then top with the remaining grapes
- Bake for a total of 55 minutes. The cake will be very firm and deep
golden brown on top
- Cool on a rack for 10 minutes, run a knife along sides to loosen and
remove from pan
- To serve, slice small wedges. Place a single wedge on a dessert plate,
pour a shot of wine over top and dust with a little powdered sugar
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