Italian Fresh Purple Grape Cake

    1 hour 20 mins

    Grape cake is an ideal match for vin santo, the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates

    18 people made this

    Serves: 6 

    • 2 eggs
    • 2/3 cup (180g) caster sugar
    • 4 tablespoons (60g) unsalted butter, melted
    • 1/4 cup (60ml) extra virgin olive oil
    • 1/3 cup (80ml) milk
    • 1/2 teaspoon vanilla extract
    • 1 1/2 cups (180g) plain flour
    • 3/4 teaspoon baking powder
    • 1 pinch salt
    • 2 tablespoons grated lemon zest
    • 2 tablespoons grated orange zest
    • 300g small purple grapes

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 175 degrees C (350 degrees F). Generously butter and flour the 24cm (9 inch) springform cake tray, tapping out any excess flour. Set aside.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Place the pan in the center of the oven at 175 degrees C (350 degrees F). 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.
    7. 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.

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    Reviews in English (18)


    This recipe was a hit at our table. It was gone the same day and I made a new cake the next morning! I made a few changes... 1/3 cup honey instead of 2/3 cups sugar and increase milk to 2/3 cup. Yummy! Seeds from grapes add a crunshy twist...  -  17 Sep 2001  (Review from Allrecipes US | Canada)


    WOW! Light and moist, this cake is a winner. I loved the addition of olive oil. Not too sweet, with a hint of citrus. Mmmm! Loved it. I will definitely be making it again. Incidentally, I made this cake to share at an interview at an olive oil company (made with their oil). They loved it, too! Hopefully, it will get me a job.  -  06 Dec 2002  (Review from Allrecipes US | Canada)


    I made it with blueberries instead of grapes and it was really good, it's a keeper, doubled the recipe, didn't use springform.  -  09 Aug 2005  (Review from Allrecipes US | Canada)