Citrus grape cake

Citrus grape cake

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 50 mins , plus cooling

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
574
protein
6g
carbs
62g
fat
33g
saturates
10g
fibre
0g
sugar
39g
salt
0.49g

Ingredients

  • 225ml dessert wine, such as Muscat de Beaumes
  • 200g light muscovado sugar
  • 100g softened butter
  • 3 eggs
  • zest 1 orange
  • zest 1 lemon
  • 175ml extra-virgin olive oil
  • 225g plain flour, plus 1 tbsp for dusting
  • 1 tsp baking powder
  • 175g grapes, halved and seeded
  • 4-5 tbsp demerara sugar

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, October 2008

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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?

Questions

Tips