Olive Oil and Red Grape Cake ~
To simply put it -- delicious!
Olive Oil and Red Grape Cake from Laura Calder - I'd make it again!
Ingredients
3/4 cup (175ml) extra virgin olive oil, plus more for brushing
5 eggs, separated
3/4 Cup (155g) sugar
zest and juice of 1 lemon
zest of 1 orange
1 cup (125g) cake flour
1/2 tsp salt
9 ounces (250g) seedless red grapes, more to taste optional
Dark brown sugar for sprinkling*
Directions
Heat oven to 350 degrees F. Rub a 9" springform pan with olive oil and line the bottom with a parchment paper.
Beat the egg yolks and sugar until thick, pale and ribbony. Mix in the olive oil, lemon juice, zest and orange zest. Add the flour and stir to combine. Beat the egg whites with the salt to soft peaks and gently fold into the batter. Fold in half the grapes. Pour into prepared pan and bake for 20 minutes.
Remove and sprinkle the remaining grapes onto the top of the cake and continue to bake until a toothpick comes out clean when inserted into the center of the cake, about 25 minutes. Cool on a rack, then un-mold. Brush the top generously with extra-virgin olive oil and sprinkle some dark brown sugar over the cake.
*If I remember correctly I didn't have the dark brown sugar and just used reg. organic sugar.
Enjoy ~
Olive Oil and Red Grape Cake from Laura Calder - I'd make it again!
Ingredients
3/4 cup (175ml) extra virgin olive oil, plus more for brushing
5 eggs, separated
3/4 Cup (155g) sugar
zest and juice of 1 lemon
zest of 1 orange
1 cup (125g) cake flour
1/2 tsp salt
9 ounces (250g) seedless red grapes, more to taste optional
Dark brown sugar for sprinkling*
Directions
Heat oven to 350 degrees F. Rub a 9" springform pan with olive oil and line the bottom with a parchment paper.
Beat the egg yolks and sugar until thick, pale and ribbony. Mix in the olive oil, lemon juice, zest and orange zest. Add the flour and stir to combine. Beat the egg whites with the salt to soft peaks and gently fold into the batter. Fold in half the grapes. Pour into prepared pan and bake for 20 minutes.
Remove and sprinkle the remaining grapes onto the top of the cake and continue to bake until a toothpick comes out clean when inserted into the center of the cake, about 25 minutes. Cool on a rack, then un-mold. Brush the top generously with extra-virgin olive oil and sprinkle some dark brown sugar over the cake.
*If I remember correctly I didn't have the dark brown sugar and just used reg. organic sugar.
Enjoy ~
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