A couple of weeks ago, I had devoured the most delectable and moist Vineyard cake at Baker & Spice. The flavors of this fabulous cake lingered on for quite some time. I loved this cake as it was not overly sweet, and had just the right hint of olive oil. Today is my husband Jd’s birthday and I knew this cake would just be perfect to celebrate with. Now while he loves the traditional chocolate cake, I was in a ,”want to bake a tea cake” frame of mind and the Tuscan Grape cake seemed to be the one to make. I’ve never really baked with grapes before, and I had been browsing for recipes,in trying to recollect the flavors and ingredients that went into the one I had eaten.
Traditionally most recipes call for red grapes, all though I like the green ones for some tartness and a rustic crunch.The lemon zest adds a burst of flavor and that sure was a key ingredient. I love the fact that the recipe here has very little butter and uses more of Olive oil, producing an unusually light and moist cake. You could bake this in a 9 inch spring form pan, I’ve just used a fluted one to dramatize the cake. Once cooled a simple lemon frosting drizzled over and Voila! The Verdict: This recipe is a keeper! An instant hit with the husband and son. Gorgeous grape and Olive notes evoking memories of a resplendent Tuscan vineyard. Certainly a resonant citrus tang in there. Probably as close to the one I ate too. The flavors in the cake do develop overnight. The perfect way to wake up the next day and have it with a cup of tea. And that’s what I did this morning. Go ahead. Indulge your senses! ! Ingredients:
- 1 1/2 cups all Purpose Flour
- 3/4 teaspoon baking powder
- a pinch of salt
- 2 tablespoons grated lemon zest
- 2 eggs
- 2/3 cup sugar
- 4 tablespoons butter (melted)
- 1/4 cup olive oil
- 1/3 cup milk
- 1/2 teaspoon vanilla essence
- 200 grams green grapes (halved)
- Pre heat the oven to 175 C.
- Grease a 9 inch loose bottom pan and keep aside.
- Beat the eggs and sugar till thick and creamy. about 3 minutes.
- Add in the butter oil, milk vanilla essence and blend well.
- Sift the flour, baking powder and salt.
- Add the lemon zest to the flour mix.
- Spoon the flour mix into the batter and stir till well combined.
- Keep aside for 8-10 minutes.
- Add in the grapes.
- Bake for about 35 minutes or till done.
- Serve with a lemon drizzle.
- Juice of 1 1/2 lemons
- 100 grams Icing sugar
- 1/2 teaspoon Milk
- Mix all the above ingredients and beat with a hand-held mixer for a couple of minutes.
- The drizzle is ready once it looks smooth.
- Pour over the cooled cake.