Citrus grape cake

Citrus grape cake

A rustic Italian-style cake made with olive oil as well as butter. Wonderful eaten warm with a scoop of ice cream for pud

Difficulty and servings

Easy

Serves 8 - 10

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 50 mins

, plus cooling
Vegetarian Freezable

Vegetarian

Method

  1. Pour the wine into a small pan. Bring to the boil, then keep simmering until reduced down to 85ml - this will take 5-10 mins. Leave to cool.
  2. Heat oven to 180C/fan 160C/gas 4. Brush a 23cm springform cake tin with olive oil, tip in 1 tbsp flour, then shake all over the pan until covered. Discard any excess. Beat together the sugar and butter until creamy and well combined. Add the eggs, one at a time, then stir through the zests. Stir together the cooled wine and olive oil, then pour a little into the cake mix. Stir, then fold in a third of the flour and the baking powder. Keep alternating between adding the liquid and flour until everything has been incorporated and the batter is smooth.
  3. Spoon the cake batter into the prepared tin, then smooth the surface with the back of the spoon. Scatter the halved grapes over the top, then sprinkle over the sugar. Bake for 35-40 mins until a skewer inserted into the middle of the cake comes out clean. Eat warm or cool. Will store in an airtight container for up to 3 days.

PER SERVING

574 kcalories, protein 6g, carbohydrate 62g, fat 33 g, saturated fat 10g, fibre 0g, sugar 39g, salt 0.49 g

Recipe from Good Food magazine, October 2008.

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Latest comments and suggestions

  • Binder photo DroghedaAndrew

    22 October 2008

    DroghedaAndrew commented on this recipe

    This is a fantastic recipe altho' initially the amount of olive oil sounds off-putting but it tastes delicious with the citrus. However I've made this twice now, checked the temp of 180C each time, started with room temp ingredients: each time the baking time is about 90 minutes whereas the directions here give 30-45min. I've even put an external thermometre in the cooker to check the temperature setting is correct, and it is! In my cooker this recipe at 45 min is still a wet slop. Isn't there some typo therefore with the amount of time in this?

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  • Binder photo DroghedaAndrew

    22 October 2008

    DroghedaAndrew rated this recipe

    5 stars

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  • Binder photo linkevica

    23 October 2008

    linkevica rated this recipe

    5 stars

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  • Binder photo Laura D

    29 December 2008

    Laura D rated and commented on this recipe

    5 stars

    I don't normally like cakes but needed to use up excess grapes. This was easy to make and tastes delicious plus I can freeze it. I had to substitute the olive oil with grape oil as it was all I had in the cupboard but it still tasted brill. I agree with previous comments though it took more like 45-50 minutes to cook to perfection. Would taste brill with custard or ice cream whilst still warm. Will definately make again.

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  • Binder photo BARBARA

    26 July 2009

    BARBARA rated this recipe

    5 stars

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  • Binder photo Wild Irish Rose

    04 October 2009

    Wild Irish Rose commented on this recipe

    Served this cake when I hosted our knitting group and everyone loved it. I could not find Muscat de Beaumes wine, so I used a fairly cheap dessert wine instead. I cut the muscavado sugar to 150g. I baked it at 325F in my convection oven for 40 mins. It turned out great. It is definitely a keeper!

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  • Binder photo evel-lin

    29 April 2010

    evel-lin rated and commented on this recipe

    5 stars

    Delicately flavoured cake. I added slightly more oil instead of the wine and it was still lovely. Did take an extra 30+ minutes to cook in our fan oven but worth waiting for

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  • Binder photo Paula Biss

    01 October 2010

    Paula Biss commented on this recipe

    Made it with gluten free flour/baking powder and topped with gooseberries. V Good and freezes well. Could put any fruit on top.

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  • Binder photo Christine Jeavons

    07 October 2010

    Christine Jeavons commented on this recipe

    Wish I read the comments before I started baking. This has taken an extra 30 mins in my oven too and I was pushed for time. Wouldn't have started baking if I'd known but once cooked a lovely cake.

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  • Binder photo Lyn

    30 July 2011

    Lyn rated and commented on this recipe

    5 stars

    Made this for a group of Spanish at a recent fiesta, they loved it and have requested that I make it again for after their grape harvest.

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  • Binder photo Miss Flops

    20 November 2011

    Miss Flops commented on this recipe

    This is my husband's favourite cake. It has a lovely moist texture and a great flavour. I always double up on the quantity of lemon and orange zest to get a lovely citrus hit. I don't always add the demerara sugar on the top, it works equally well without it. I bake it in a fan-assisted oven at 160 degrees and it always takes 50 minutes to cook to perfection.

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Difficulty and servings

Easy

Serves 8 - 10

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 50 mins

, plus cooling
Vegetarian Freezable

Vegetarian

Ingredients

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PER SERVING

574 kcalories, protein 6g, carbohydrate 62g, fat 33 g, saturated fat 10g, fibre 0g, sugar 39g, salt 0.49 g

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