Olive Oil Cake With Red Grapes Recipes

RED GRAPE CAKE WITH OLIVE OIL

Steps:

• Preheat oven to 350 degrees. Spray 8 inch square pan with oil and dust with flour tapping out excess. Whisk together flour, almonds, cornmeal, baking powder. Beat eggs, sugar and zest with mixer on high setting until pale and fluffy. Reduce speed to low, slowly adding olive oil. Beat in flour mixture in 3 additions alternating with water, beginning and ending with flour. Spoon batter into pan and scatter 1 cup of grapes over top of cake. Bake for 15 minutes. Scatter remaining cup grapes over cake. Bake until cake is golden and a toothpick inserted into the center comes out clean 25-27 minutes more. Turn out and cut into squares. Photo Courtesy of Katherine Martinelli

GRAPE OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.
• Place a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering. Carefully pour in 2 cups of the grapes, being mindful that the oil may pop or splash. Add the thyme. Sprinkle the grapes with 2 tablespoons brown sugar and 1/2 teaspoon fine salt. Cook, stirring frequently, until the grapes soften and the sugar dissolves into a thin syrup, 6 to 8 minutes. Turn off the heat and cool the syrup in the skillet. Once cooled, remove and discard the thyme. The syrup will thicken as it cools.
• Meanwhile, make the cake batter. Combine the cake flour, baking powder and the remaining teaspoon fine salt in a medium bowl. Add the granulated sugar, eggs and remaining 1/4 cup brown sugar into a stand mixer with a paddle attachment. Beat the egg mixture on medium speed until thickened and fluffy, 3 minutes. Add the almond extract. With the mixer running on low speed, slowly pour in the remaining 3/4 cup olive oil. Continue mixing until the olive oil is emulsified into the batter. Turn off the mixer and add half of the dry ingredients. Mix on low speed just until the ingredients are incorporated, scraping down the bowl as needed, then pour in the milk. Turn off the mixer and add the remaining dry ingredients. Mix on low speed just until the batter comes together, scraping down the bowl as needed.
• Pour the batter into the prepared loaf pan. Stud the top of the cake with the remaining 1 cup grapes. Bake until the cake is golden brown and pulling away from the side of the pan, about 1 hour 40 minutes. The surface of the cake should look dry and slightly cracked.
• Allow the cake to cool completely before removing from the pan. When ready to serve, garnish each slice of cake generously with the grape syrup.

OLIVE OIL AND GRAPE CAKE WITH HONEY GRAPE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan.
• Whisk together the all-purpose flour, almond flour, baking powder and salt in a bowl.
• Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Add the lemon zest and eggs one at a time, beating well after each addition. Beat in the olive oil and vanilla. Beat in half of the flour mixture, followed by the milk, and then the remaining flour, beating until just incorporated. Add about three-quarters of the grapes and gently fold them into the batter with a rubber spatula.
• Transfer the batter to the prepared pan and smooth the top. Gently press the remaining grapes just barely into the surface of the cake. Bake until the cake is golden brown, pulling away from the sides and a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool 10 minutes, then remove the springform rim and continue to cool completely.
• Serve the cake with whipped cream and drizzled with Honey Grape Glaze.
• Put the grapes, honey and lemon juice in a medium saucepan with 2 tablespoons water. Bring to a simmer and cook, stirring and smashing the grapes, until the grapes have broken down and the syrup is slightly thickened, 10 to 12 minutes. Strain the mixture into a bowl, pressing hard on the solids before discarding. Let cool before drizzling on the cake.

OLIVE OIL CAKE

Steps:

• Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
• In a large bowl, whisk together the flour, salt, baking powder and baking soda.
• In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
• Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.

OLIVE OIL CAKE WITH RED GRAPES

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch square pan with oil; dust with flour, tapping out excess. Whisk together flour, almonds, polenta, baking powder, and 1/2 teaspoon salt. Beat eggs, sugar, and zest with a mixer on high speed until pale and fluffy. Reduce speed to low; slowly add oil. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.
• Spoon batter into pan; scatter 1 cup grapes over top. Bake for 15 minutes. Scatter remaining cup grapes over cake. Bake until cake is golden and a toothpick inserted into the center comes out clean, 25 to 27 minutes more. Let cool in pan on a wire rack for 15 minutes. Turn out, and cut into squares.

OLIVE OIL CAKE WITH ROASTED GRAPES & CHOCOLATE GANACHE

Steps:

• Roast the grapes: Adjust oven rack to middle position and preheat oven to 325. Place grapes on baking sheet and toss with olive oil. Roast until soft and shriveled, about 1 hour. Let cool completely.
• Make the cake: Grease 9 inch springform cake pan with oil or butter. Increase oven temperature to 350. In a small bowl, whisk together cornmeal, flour, baking powder, and salt; set aside.
• In a large bowl, whisk together eggs and sugar until lightened in color, about 3 minutes. Whisk in orange zest, followed by olive oil and orange juice. Add dry ingredients to the bowl and whisk until no clumps are left. Stir in roasted grapes.
• Pour batter into prepared pan and smooth top, tapping pan to make sure grapes are evenly distributed. Bake until a cake tester inserted into the middle of the cake comes out clean, 50 minutes to 1 hour. If top is starting to get too brown, cover with foil and continue baking.
• Let cake cool for 15 minutes then release from springform pan to continue to cool. Meanwhile, make the ganache.
• Make the ganache: Place cream, sugar, and water in a medium saucepan over medium heat. When cream comes to a boil, take off heat and add in chocolate, stirring until chocolate is completely dissolved and mixture is smooth.
• Place cooled cake on a cake rack set over a baking sheet or other large dish. Pour glaze over the cake (there will be overflow) and smooth over top and sides using an offset spatula. Transfer cake to refrigerator and chill until glaze is set, about 20 minutes. Keep cake in refrigerator, loosely covered with plastic wrap, if not eating right away.