Name: Citrus grape cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10
Cuisine: Italian
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 grape halved and seeded; 4-5 tbsp demerara sugar

Home
Recipes
Citrus grape cake

Citrus grape cake

Save recipe

Serves 8 - 10

Easy

Prep: 15 mins

Cook: 50 mins

, plus cooling

A star rating of 5 out of 5.10 ratingsRate

loading...

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

Freezable

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Beetroot & chocolate cake

A star rating of 3.8 out of 5.109 ratings

Ingredients

Nutrition

Units:

MetricUS

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 grape

halved and seeded
4-5 tbsp demerara sugar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal574
fat33g
saturates10g
carbs62g
sugars39g
fibre0g
protein6g
salt0.49g

low

Method

step 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.
step 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.
step 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.10 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now