Citrus Grape Cake Food

HARVEST GRAPE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, sift together the flour, baking powder and salt. Set aside.
• Make the batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until they lighten in color, 8 to 10 minutes. Slowly add the eggs, milk and 1/4 cup olive oil. Remove the bowl from the mixer and stir the flour mixture into the egg mixture.
• Thoroughly grease the bottom and sides of a 9-inch springform cake pan with the extra butter. Pour the batter into the pan.
• Meanwhile, in a small skillet over medium heat, add 1 tablespoon olive oil followed by 1 cup halved grapes. Saute for 1 to 2 minutes, then stud them into the top of cake batter, skin-side up in an even layer. Place cake in the center of the oven. Bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
• Meanwhile, slice the remaining grapes into medium thick slices. Heat 1 tablespoon of olive oil and the honey in a small saute pan. Bring to a light simmer over low heat. When it bubbles, about 2 to 3 minutes, add the sliced grapes and the lemon juice. Remove from the heat and pour over the cake. Serve with whipped cream.

OLIVE OIL AND GRAPE CAKE WITH HONEY GRAPE GLAZE

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.

ITALIAN FRESH PURPLE GRAPE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. Set aside.
• 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.
• Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour.
• Spoon the flour 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.
• Stir in 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 at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.
• Remove from oven and cool on a wire rack. 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. Serve at room temperature, cut into thin wedges.

WARM GRAPE CAKE

Steps:

• This cake is very simple to put together but you have to respect 1 rule: temperature. It is critical that the butter, eggs, milk and olive oil all be at room temperature when you begin making this batter.
• Preheat the oven to 350 degrees F.
• Using an electric hand mixer, beat together the butter and sugar in a large bowl until they lighten in color, about 5 to 8 minutes. Slowly beat in the eggs and lemon zest. Sift 1 1/2 cups flour over the bowl and add the baking powder and salt, gently folding to combine. Add in the olive oil and milk, stirring to combine. In a separate bowl, toss the raisins and about 1 cup of the grapes with the remaining 1 tablespoon of sifted flour. Add the fruit to the cake batter and stir only enough to blend.
• Thoroughly grease the bottom and sides of the cake pan with some extra softened butter. Pour the batter into the pan and slide it into the center of the oven. Bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Remove the cake from the oven and allow it to cool. Detach the outside of the springform pan, using the bottom as a plate for the cake to finish cooling.
• Meanwhile, in a small bowl, whisk together the cream, confectioners' sugar and almond extract until soft peaks form. Set the topping aside.
• Add the honey to a small saute pan and bring it to a light simmer over low heat. Once it bubbles, thickens and turns light brown after about 2 to 3 minutes, add in the grated ginger and remaining grapes. Switch off the heat and allow the glaze to cool. Serve slices of the cake with some of the grape-ginger mixture spooned over and a dollop of the whipped cream.

OLIVE OIL-GRAPE CAKE WITH HONEY-GINGER GLAZE

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.

ITALIAN GRAPE CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9-inch springform pan with cooking spray or butter and flour; set aside.
• Whisk together the flour, baking powder, and salt; set aside.
• In a large bowl, use a handheld mixer to beat together the eggs and sugar until the mixer is thick; about 3-4 minutes. Add in the milk, oil, butter, orange zest, and cinnamon, and mix until combined. Mix in the flour mixture until just combined. Fold in the purple grapes. Pour the mixture into the prepared pan.
• Bake on the center rack of the oven for 50-60 minutes or until a toothpick inserted in the cake center comes out clean. Let the cake cool in the pan for 10 minutes. Run a knife around the edge, the release and remove the sides of the pan. Let cool completely. Sprinkle with powdered sugar before serving.

GRAPEFRUIT LAYER CAKE

Steps:

• Place grapefruit and orange slices on a greased and foil-lined baking sheet. Sprinkle with sugar. Bake at 170° for about 2 hours or until dried (fruit will be slightly tacky). Remove to wire racks. Let stand for 2-3 days or until completely dried., In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and lemon zest; mix well. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk and grapefruit juice. Beat just until combined., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 21-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, citrus zests and vanilla; beat until smooth., Cut each cake horizontally into two layers. Spread frosting between layers and over top and sides of cake. Garnish with citrus slices.