Grape Yoghurt Bake Recipes

ITALIAN FRESH PURPLE GRAPE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. Set aside.
• In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract, and mix until blended.
• Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour.
• Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
• Stir in about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
• Place the pan in the center of the oven at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.
• Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

YOGURT GRAPE SALAD

Steps:

• Process first five ingredients in a food processor until smooth. Place grapes and yogurt mixture in a bowl; toss to coat. Refrigerate until serving.

YOGURT CAKE WITH GRAPES

Steps:

• Separate the eggs. Beat egg whites with 1 pinch of salt until very stiff. Rinse lime in hot water, wipe dry finely grate 1/2 teaspoon zest. Beat egg yolks with sugar, vanilla sugar and lemon zest until very frothy.
• Mix together flour, pistachios, baking powder and cornstarch. Fold into the egg yolk mixture alternately with the beaten egg whites. Pour batter into a parchment paper-lined springform pan (22 cm/approximately 8 1/2-inch diameter) and bake in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 30 minutes. Let cake cool slightly, then release from the pan and split into 2 layers horizontally.
• Meanwhile, rinse grapes and drain well. Soak the gelatin in cold water. Slit vanilla bean and scrape out seeds. Mix yogurt with quark, powdered sugar and vanilla seeds until smooth.
• Squeeze out gelatin and melt in a small saucepan over low heat with the grape juice. Stir in 2-3 tablespoons yogurt mixture. Quickly stir gelatin mixture into the remaining yogurt mixture. Beat cream until stiff and fold into the yogurt mixture.
• Heat jelly until warm in a saucepan and brush on both cake layers. Sprinkle about 1/3 of the grapes on the bottom cake layer. Spread half of the cream on it. Place remaining cake layer over cream and press gently. Spread remaining cream over top and sides and sprinkle with remaining grapes.
• Toast almonds in a frying pan over medium heat until fragrant. Decorate sides of cake with almonds. Refrigerate cake for at least 2 hours before serving.

20 BEST GRAPE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a grape treat in 30 minutes or less!