September smells like grapes and simple homemade desserts to me. Today we prepare together a Soft Grape Cake with type 2 flour and extra virgin olive oil, a rustic, wholesome, and very easy cake. It’s the classic cake that immediately brings us back to autumn and family breakfasts: soft and with those grapeberries that become sweet little gems during baking.
I like to serve it for Sunday breakfast, cut into large slices and accompanied by a good hot tea. Let me know if you make it and which type of grapes you used: white, red, or maybe both as I did.
Anna – lappetitovienmandigando
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 10.5 oz white and red grapes
- 1 2/3 cups type 2 flour
- 3.5 tbsp extra virgin olive oil
- 1/3 cup brown sugar
- 1 tsp baking powder
- 1 medium egg
Tools
- 1 Cake Pan 8/9 inches
- 1 Bowl
- 1 Whisk
- 1 Chopper
Preparation
Gently wash the grapes under running water and dry them. Set aside the berries needed for decoration and remove the skin and seeds from the rest. Finally, pour them into a chopper and blend for just a few seconds.
In a bowl, pour the egg and sugar, whisking to obtain a smooth mixture, and add the grape puree.
Combine the flour, extra virgin olive oil, and baking powder into the mixture and mix all the ingredients well.
Pour the mixture into a previously oiled and floured cake pan. Decorate with the reserved grape berries, but first cut them in half and remove the seeds. If you want to make the surface crunchy, sprinkle it with a tablespoon of granulated brown sugar. Bake in a preheated oven at 350°F and cook for about 35-40 minutes. After letting it cool slightly, remove it from the mold and let it cool on a cake rack.
Serve our Soft Grape Cake, Wholesome and Butter-Free well chilled, and as an alternative to granulated sugar, at this point you can decorate it with powdered sugar.
Tips, Variations, and Storage
The grape cake keeps at room temperature for 2-3 days under a glass dome, or inside a paper bread bag.
Alternatively, you can also freeze it already portioned and defrost it as needed.
If you don’t like extra virgin olive oil, you can replace it with a mild seed oil, perhaps cold-pressed sunflower seed oil.
You can flavor the cake with grated lemon zest or cinnamon powder as well.
For a slightly crunchy surface, before baking, sprinkle with a tablespoon of granulated sugar.
FAQ (Frequently Asked Questions)
Can I use Concord grapes?
Yes, it turns out delicious
Can it be made without eggs?
We can replace the egg with 50 grams of plain yogurt for a lighter batter
