Citrus grape cake

Citrus grape cake

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(8 ratings)

Prep: 15 mins Cook: 50 mins , plus cooling


Serves 8 - 10
A rustic Italian-style cake made with olive oil as well as butter. Wonderful eaten warm with a scoop of ice cream for pud

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal574
  • fat33g
  • saturates10g
  • carbs62g
  • sugars39g
  • fibre0g
  • protein6g
  • salt0.49g
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  • 225ml dessert wine, such as Muscat de Beaumes
  • 200g light muscovado sugar
  • 100g softened butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 175ml extra-virgin olive oil
  • 225g plain flour, plus 1 tbsp for dusting
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 175g grape, halved and seeded
  • 4-5 tbsp demerara sugar


  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.

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Comments (10)

Tati2015's picture

My Italian colleague was so impressed by this cake, she said it reminded her of Tuscany:)) what higher praise can there be?! Very fragrant and delicately flavoured, utterly delicious.

snicka's picture

Really love this recipe. I have a lot of grapes in my garden and wanted to use some up...ok not many but it's a start. I amended it quite a lot and it was still loved by all. I didn't have a sweet wine but used a small amount of cointreau and limoncello and so I didn't add the citrus either. Also had only two eggs and about half the quantity of olive oil but added a small pot of greek natural yoghurt. It turned out light and moist and very good with and without cream.

missflops's picture

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.

poldark's picture

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.

linzechris's picture

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.

paulabiss's picture

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

evel-lin's picture

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

wildirishrose's picture

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!

ljd8jow7's picture

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.

scott02467's picture

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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