"Grape cake is an ideal match for vin santo, the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates" — MARBALET
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unsalted butter, melted
extra virgin olive oil
1 1/2 cups
grated lemon zest
grated orange zest
small purple grapes
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...
too dry, let's try a little more baking powder and less cooking time at 150 C degrees.
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. :)
I made it with blueberries instead of grapes and it was really good, it's a keeper, doubled the recipe, didn't use springform.
I had never heard of this type of cake but thought it sounded delicious... and it was! It also looks beautiful.
This wasn't a bad cake. But, I do prefer a lighter, fluffier cake. I also wasn't too big of a fan of the grapes. They're just kind of sour. I would prefer something else, like raspberries.
This was very yum and an innovative cake. But maybe here in India the grapes aren't as small or sweet 'coz the skins added a slightly sour taste which spoilt it for some people.
This cake is definitely best eaten with a cup of tea of coffee, otherwise it is rather dry and not very sweet. It also sank a lot after I took it out of the oven, but that was probably my fault as I'm not very good at making cakes. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Fresh Purple Grape Cake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 173
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