GRAPE OLIVE OIL CAKE
Provided by Trisha Yearwood
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 12
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.
ITALIAN GRAPE CAKE
This simple Italian cake is full of sweet grapes with a hint of orange zest and cinnamon. It's a great way to use up leftover grapes too.
Provided by Angela Allison
Categories Dessert
Time 1h10m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 207 kcal, Carbohydrate 28 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 42 mg, Sodium 124 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 6 g, ServingSize 1 serving
ITALIAN FRESH PURPLE GRAPE CAKE
Grape cake is an ideal match for Vin Santo, the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 56.4 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 123.1 mg, Sugar 30.6 g
WARM GRAPE CAKE
Provided by Alex Guarnaschelli
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 16
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.
More about "olive oil and grape cake with honey grape glaze food"
HARVEST GRAPE & OLIVE OIL CAKE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianCategory Breakfast & BrunchServings 8-12Total Time 1 hr 10 mins
- Preheat the oven to 350°F. Generously butter a 9-inch springform pan. Place about 2 tablespoons of flour in the pan. Turn and shake the pan so that the flour covers all greased surfaces. Turn the pan upside down over the sink and tap lightly with your hand to remove excess flour. (If you don't have a springform pan, it's fine to use a 9-inch nonstick cake pan. For extra insurance that the cake will release, butter the pan, then place a 9-inch round of parchment paper on the bottom, butter the paper, then flour the whole pan as directed above.)
- In the bowl of an electric mixer, beat the eggs with 2/3 cup of the sugar until pale and slightly thickened, about a minute. Add the milk, olive oil, melted butter, lemon zest, orange zest and vanilla and beat until well combined. Add the dry ingredients and mix on low speed until just combined. Using a rubber spatula, stir in 1-1/2 cups of the grapes. Transfer the batter to the prepared pan and smooth the top with the spatula. Scatter the remaining grapes evenly over the top of the batter. Sprinkle the remaining 1 tablespoon of sugar evenly over top. Bake for about 50 minutes, or until the cake is lightly golden and a tester comes out clean. Cool the cake for about 15 minutes on a rack.
- Slide a butter knife around the inside edge of the pan to loosen the cake. Unfasten the latch on the side of the pan and gently ease the side of the pan off of the cake. Slide a wide metal spatula between the bottom of the cake and the pan, lift the cake off the base and transfer to a serving plate. (If you used a regular nonstick cake pan, simply invert the cake onto a plate and flip over.)
ITALIAN GRAPE CAKE RECIPE - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
10 BEST GRAPE CAKE RECIPES | YUMMLY
From yummly.com
OLIVE OIL AND GRAPE CAKE WITH HONEY GRAPE GLAZE
From pinterest.com
RED GRAPE CAKE WITH OLIVE OIL - JAMIE GELLER
From jamiegeller.com
OLIVE OIL & GRAPE CAKE - HEALTHY AND SUGAR-FREE!
From peckishme.com
OLIVE OIL AND RED GRAPE CAKE RECIPE | FOOD NETWORK
From foodnetwork.com
Author Laura CalderSteps 2Difficulty Easy
OLIVE OIL AND GRAPE CAKE WITH HONEY GRAPE GLAZE | RECIPE | FOOD …
From pinterest.com.au
OLIVE OIL CAKE WITH ROASTED GRAPES AND GANACHE RECIPE - SERIOUS …
From seriouseats.com
OLIVE OIL-GRAPE CAKE WITH HONEY-GINGER GLAZE
From pinterest.ca
OLIVE OIL-GRAPE CAKE WITH HONEY-GINGER GLAZE – RECIPES NETWORK
From recipenet.org
HARVEST CAKE WITH GRAPES AND SANGIOVESE SYRUP RECIPE
From foodandwine.com
OLIVE OIL CAKE – MODERN HONEY
From modernhoney.com
GRAPE, ALMOND, AND OLIVE OIL CAKE - FOOD52
From food52.com
OLIVE OIL-GRAPE CAKE WITH HONEY-GINGER GLAZE | RECIPE | GRAPE …
From pinterest.com
OLIVE OIL-GRAPE CAKE WITH HONEY-GINGER GLAZE | PUNCHFORK
From punchfork.com
15 BEST CONCORD GRAPE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BEST OLIVE OIL AND RED GRAPE CAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love