I was recently lucky enough to be sent some delicious punnets of grapes to try from The Grape Artisan, who supplies artisan grapes to Marks and Spencer Food. As well as sending the grapes, they also included a couple of recipes to try (and a bag for when I go and buy more soon hehe).
The recipe card for this delicious cake said to use their Sable grapes, but I had already used those in my ROASTED GRAPES RECIPE.
I decided to use their Sapphire grapes for this cake. They do taste differently to the Sable but I figured any grapes would work, although red or black would look more appetising. The packaging for the Sapphire grapes states
“Exquisitely sweet and deliciously juicy, Sapphire grapes showcase our most outstanding red grapes.”
I can confirm they are both very sweet and very juicy! If I had to pick a favourite grape from the 4 varieties I was sent, this is marginally the one I would choose. The sweet sweet juice is the nectar of the gods.
Back to the recipe. I have to be honest, I was a little bit dubious about how good this would taste. I have seen other recipes in the past for various olive oil cakes, but had always been put off making them because of the oil. Olive oil has such a strong taste, I thought it would overpower any other flavour and be quite unpleasant. I decided to give it a go though, and I’m so glad I did! This recipe produces a beautifully light cake with a delicate lemon and grape taste. You really can’t taste the oil at all! The cake is very easy to make, and is a perfect teatime treat.
The Grape Artisan has very kindly let me share the recipe with you, so here it is for you to enjoy. A couple of tips from my experience of baking it… don’t worry if it looks like the middle is rising into a dome that looks like it might erupt; it does sink down to a normal level! And if it looks like all your grapes have disappeared to the edge of the cake, add a couple more to the centre for the last 5 minutes of baking. I hope you enjoy this as much as I did. I will definitely make this again and again. Happy baking!
OLIVE OIL AND GRAPE CAKE
125 g plain flour
1 tsp baking powder
pinch of salt
100 g caster sugar
2 large eggs
100 ml olive oil
3 tbsp milk
finely grated zest of 1 lemon
300 g seedless Sable grapes (or any variety of seedless black or red grapes)
icing sugar, to dust
creme fraiche, to serve
- Preheat your oven to 200C/180C fan/gas mark 6. Grease and line a deep 20cm cake tin.
- Sift together the flour, baking powder and salt.
- In a large bowl, beat together the sugar and eggs for 3 minutes, using an electric hand mixer at high speed. The mixture will go pale and increase in volume.
- Reduce the speed of the mixer to medium, and add the olive oil, milk and lemon zest. Mix well.
- Turn the mixer to it’s lowest speed setting and add the dry ingredients to the mixture. Do not over mix at this stage. Just mix until all of the ingredients are combined and the mixture is smooth.
- Pour the mixture into your prepared cake tin, and scatter half of the grapes over the top.
- Bake in the centre of the oven for 15 minutes. Scatter the rest of the grapes over the cake, and bake for a further 20-25 minutes, until a skewer inserted into the cake comes out clean.
- Cool on a wire rack, sprinkle with a thin dusting of icing sugar and then serve with a dollop of creme fraiche.