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Roasted Grape Vanilla Cake

Updated: May 13


Serves 8: Prep time 15 mins: Cook time 45 mins

Ingredients

80ml Rapeseed Oil or 115g Soft Butter

2 Eggs

200g Granulated Sugar

140g Plain Flour

1 tsp Baking Powder

1/4 tsp Salt

Seeds from 1 Vanilla Pod or 1 tsp Pure Vanilla Extract

9 oz Grapes

Icing Sugar for serving

Method

1/ Preheat the oven to 325ºF/170ºC.

2/ Wash the whole grapes, dry them, and place in a oven pan or sheet, add a teaspoon of olive oil and mix to coat lightly.

3/ Bake for 20-30 minutes, until shriveled and juicy. It may take more or less depending on the size of your grapes. Some will be more roasted than others.

4/ Turn the oven to 350°F/180°C

5/ Butter or spray an 8-inch springform cake pan.

6/ Beat eggs in a large bowl and add sugar gradually, beating for a minute until it thickens.

7/ Add the oil in a thin stream while constantly beating, until it's thick and light colored, similar to homemade mayonnaise.( If using butter beat with the sugar for 3 minutes, until light and fluffy. Add eggs, one at a time, and integrate well. )

8/ Add vanilla and mix well. ( If using vanilla pod scrape out the seeds from the middle of the pod and add to the mix )

9/ Sift together flour, baking powder, and salt. Or have it all measured and sift directly over the batter.

10/ Add the dry ingredients in 2 parts, beating just until it's incorporated. Don't overbeat at this point.

11/ Pour into the prepared pan, and scatter the grapes on top.

12/ Bake for about 45 minutes, until golden and puffed and a tester comes out clean. The middle might sink slightly after you remove the cake from the oven.

13/ Let cool on a wire rack, run a smooth-bladed knife around the edge to loosen and remove from the pan.

14/ Sift with powdered sugar before serving.

Keep leftovers wrapped in plastic in the refrigerator.

15/ Keep leftovers wrapped in plastic in the refrigerator.







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