- 1/3 cup olive oil (if using butter, see Notes below)
- 1 cup (200g) granulated sugar
- 2 eggs, at room tº
- 1 cup (140g) all purpose or cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 ½ cups seedless grapes
- Powdered sugar, for serving
- Preheat the oven to 325ºF/170ºC.
- Wash the whole grapes, dry them, and place in a oven pan or sheet, add a teaspoon of olive oil and mix to coat lightly.
- Bake for 20-30 minutes, until shriveled and juicy. It may take more or less depending on the size of your grapes. Some will be more roasted than others.
- Turn the oven to 350°F/180°C.
- Butter or spray an 8-inch springform cake pan.
- Beat eggs in a large bowl and add sugar gradually, beating for a minute until it thickens.
- Add the oil in a thin stream while constantly beating, until it's thick and light colored, similar to homemade mayonnaise.
- Add vanilla and mix well.
- Sift together flour, baking powder, and salt. Or have it all measured and sift directly over the batter.
- Add the dry ingredients in 2 parts, beating just until it's incorporated. Don't overbeat at this point.
- Pour into the prepared pan, and scatter the grapes on top.
- Bake for about 45 minutes, until golden and puffed and a tester comes out clean. The middle might sink slightly after you remove the cake from the oven.
- Let cool on s wire rack, run a smooth-bladed knife around the edge to loosen and remove from the pan.
- Sift with powdered sugar before serving.
- Keep leftovers wrapped in plastic in the refrigerator.
Oil or butter: you can use olive oil or any other one, such as sunflower or canola. I used to make this cake with butter (instructions in the Notes section of the recipe card) until I tried it with olive oil and never looked back. But I'm a huge fan of the oil (Lemon Olive Oil Bundt Cake anyone?) and love baking with it. It might not be your case.
*If using butter: beat 1/2 cup (115g) of soft, unsalted butter with the sugar for 3 minutes, until light and fluffy. Add eggs, one at a time, and integrate well. Follow the rest of the recipe as written above.
Instructions: read recipe first to make sure you follow the pan size, oven and ingredients temperatures to ensure a good result.
Storing: keep leftovers refrigerated, well wrapped to prevent drying out. You can keep it maybe 1 day at room temperature, but it has grapes and they will start to ferment if the room is not cool. So I recommend not to take a chance.
Fruit variation: you can use sliced pears, apples or stone fruit like peaches or plums, it will be more of a fruit-topped cake as the batter won't hid them it much. Either way it’s great and perfect for tea time, or when you have a solitary fruit and want to bake something simple.
Flavorings: the batter is plain and can accommodate any spice or citrus zest you want, as long as you like it paired with grapes, or whatever fruit you use. I used a pure vanilla extract to let the sweetness of the roasted cakes shine.
- Prep Time: 15
- Cook Time: 45
- Category: Cakes
- Method: Baking
- Cuisine: International
- Serving Size: 1/8
- Calories: 274
- Sugar: 29.5 g
- Sodium: 92.7 mg
- Fat: 10.7 g
- Carbohydrates: 42.8 g
- Protein: 3.4 g
- Cholesterol: 46.5 mg
Keywords: grape cake