Indulge your Senses: Tuscan Grape Cake with lemon Drizzle

watermark 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! IMG_0648 IMG_0655 ! IMG_0652 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)

Directions:

  1. Pre heat the oven to 175 C.
  2. Grease a 9 inch loose bottom pan and keep aside.
  3. Beat the eggs and sugar till thick and creamy. about 3 minutes.
  4. Add in the butter oil, milk vanilla essence and blend well.
  5. Sift the flour, baking powder and salt.
  6. Add the lemon zest to the flour mix.
  7. Spoon the flour mix into the batter and stir till well combined.
  8. Keep aside for 8-10 minutes.
  9. Add in the grapes.
  10. Bake for about 35 minutes or till done.
  11. Serve with a lemon drizzle.

Lemon Drizzle:

  • Juice of 1 1/2 lemons
  • 100 grams Icing sugar
  • 1/2 teaspoon Milk
  1. Mix all the above ingredients and beat with a hand-held mixer for a couple of minutes.
  2. The drizzle is ready once it looks smooth.
  3. Pour over the cooled cake.

8 thoughts on “Indulge your Senses: Tuscan Grape Cake with lemon Drizzle

    • Yes Shruti…It turns out quite well. I had recently eaten out a a café here in Dubai and had it on my mind to make one,ever since…Do try it out some time…Glad the hashbrowns came out well…Thanks for stopping by and happy cooking:))

  1. I have used dried grapes and raisins while making a cake, but never whole grapes like this. Very curious now. A very belated Happy Birthday to your hubby and have a fabulous year ahead. Do hope to meet you this year Shy:)

    • Hi Ishita,
      Thanks for stopping by…sorry for the late reply…apparently the use of grapes is very popular in the Tuscan region…I was inspired by the vineyard cake I sampled at Baker and spice and almost came close to replicating the flavors…Thanks for your wishes.. All good wishes for 2014 and yes must meet you:))

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s