And like every year, the Cake with White Grapes cannot be missing from my table. It’s an oven-baked dessert easy to make even with other types of fruit, like apples, peaches, apricots, and also plums, but since it’s harvest time today I present it with white grape berries. This cake is perfect for breakfast, afternoon tea, or even a snack. If you want more grape recipes, take a look at these recipes below..
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for Cake with White Grapes
- 2 1/2 cups white grapes
- 2/3 cup sugar
- 1 2/3 cups all-purpose flour
- 1/2 cup butter
- 3 eggs
- 1 1/2 tsp baking powder
- 1/4 cup white rum (can be replaced with another liqueur)
- 1 tsp vanilla extract
- 1/2 cup banana
Steps for Cake with White Grapes
To prepare this cake, you can use either white or black grapes, with or without seeds. I used seedless white grapes since I was gifted a box and couldn’t let them go to waste. Start by removing all the berries until you reach the weight indicated above.
Wash the berries and dry them well, cut them in half, and remove the seeds if there are any. Place the berries in a bowl with the liqueur, stir gently, and set aside.
In a bowl, whisk the eggs with the sugar, gradually pour in the melted lukewarm butter while continuing to blend. If you prefer, you can replace the butter with sunflower seed oil. Also, add 1 teaspoon of vanilla extract and the banana cut into small pieces into the mixture.
Gradually add the sifted flour and baking powder, while continuing to stir until all the ingredients are well combined.
Pour the grape berries into the mixture along with their liquid, then abandon the electric whisks and stir with a spatula or a wooden spoon.
Butter and flour a 9-10 inch diameter cake pan, or line it with parchment paper. I used a rectangular pan so once ready, I can cut it into square or rectangular pieces.
Bake in a preheated oven at 350°F and let it cook for about 40 minutes. Do the toothpick test, if it comes out very moist, keep the cake in a bit longer. Once baked, let it cool before serving.
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