Low Fat Harvest 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.

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.

GRAPE CAKE

Steps:

• Cream together the butter and the ¼ cup sugar. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla.
• In another bowl, beat egg whites until they hold soft peaks. Add the ½ cup sugar, 2 tablespoonfuls at a time and continue to beat until they hold stiff peaks.
• Stir one fourth of the whites into the yolk mixture and fold in the remaining whites. Sift the sifted flour over the mixture, folding it in gently.
• Transfer the batter to a buttered 8 inch round cake pan. Sprinkle the grapes over the top of the batter.
• Bake at 350 F for 35-40 minutes or until it is lightly browned and pulls away from the sides of the pan. Let the cake cool in the pan on a rack until barely warm. Makes 6 to 8 servings depending on how you cut it.

CITRUS GRAPE CAKE

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.

GRAPE JUICE CAKE

Steps:

• Cream shortening and sugar in a bowl until light and fluffy.
• Add mixture of flour, baking powder and salt, alternately with mixture of grape juice and milk, mixing well after each addition.
• Add vanilla.
• Fold beaten egg whites, gently into batter.
• Pour into 2 greased and floured 9" cake pans.
• Bake at 350* for 25 minutes, or cake tests done.
• Cool in pans for 10-15 minutes.
• Turn out onto wire racks to cool completely.
• Split each layer horizontally.
• Spread 1 1/2 cups GRAPE FILLING between layers.
• Spread GRAPE FROSTING over top and side of cake.
• Drizzle remaining filling over top.
• GRAPE FROSTING.
• combine sugar, egg whites, grape juice and syrup in double boiler.
• Beat at low speed with electric mixer until well blended.
• Place over boiling water.
• Beat at high speed for 7 minutes or until stiff peaks form.
• Remove from heat; beat until of spreading consistency.
• Yield; enough frosting for 4 layers.
• GRAPE FILLING:.
• combine sugar, cornstarch, salt, grape juice and 1 cup of water in a saucepan, mix well.
• Bring to a boil over medium high heat.
• boil for 1 minute, stirring constantly.
• Remove from heat.add lemon juice and butter.
• Cool.
• Yield.enough frosting for a 2 layer cake.

SUPER LOW FAT TURKISH APPLE CAKE

Steps:

• Preheat the oven to 180 degrees celcius.
• Put the chopped apples into a large bowl and sprinkle with the lemon juice.
• Combine the nuts, sultanas, sugar, flour, salt and baking powder and mix well.
• Stir this mixture into the apples. Add in the vanilla essence and mix again.
• Pour the mixture into a lightly oiled cake tin and bake in the preheated oven for 20 minutes, or until lightly browned on top.
• Serve hot or cold. For a moister cake. Add to the ingredients a little fruit juice or water.