Italian Fresh Purple Grape Cake Recipes

ITALIAN GRAPE CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9-inch springform pan with cooking spray or butter and flour; set aside.
• Whisk together the flour, baking powder, and salt; set aside.
• In a large bowl, use a handheld mixer to beat together the eggs and sugar until the mixer is thick; about 3-4 minutes. Add in the milk, oil, butter, orange zest, and cinnamon, and mix until combined. Mix in the flour mixture until just combined. Fold in the purple grapes. Pour the mixture into the prepared pan.
• Bake on the center rack of the oven for 50-60 minutes or until a toothpick inserted in the cake center comes out clean. Let the cake cool in the pan for 10 minutes. Run a knife around the edge, the release and remove the sides of the pan. Let cool completely. Sprinkle with powdered sugar before serving.

WINEMAKERS' GRAPE CAKE

Steps:

• Preheat the oven to 350 degrees. Generously butter and flour a 9-inch springform pan, tapping out any excess flour. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat eggs and sugar until thick and lemon colored, about 3 minutes. Add melted butter, the olive oil, milk, and vanilla extract, and mix until blended.
• Sift flour, baking powder, and salt into a large bowl. Add lemon and orange zests, and toss to coat the zest with flour. Spoon zest mixture into 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 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. Bake for 15 minutes, then sprinkle top of the cake with remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Remove to a rack to cool. 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. Sprinkle with confectioners' sugar just before serving. Serve at room temperature, cut into thin wedges.

CITRUS GRAPE CAKE

Steps:

• Pour the wine into a small pan. Bring to the boil, then keep simmering until reduced down to 85ml - this will take 5-10 mins. Leave to cool.
• Heat oven to 180C/fan 160C/gas 4. Brush a 23cm springform cake tin with olive oil, tip in 1 tbsp flour, then shake all over the pan until covered. Discard any excess. Beat together the sugar and butter until creamy and well combined. Add the eggs, one at a time, then stir through the zests. Stir together the cooled wine and olive oil, then pour a little into the cake mix. Stir, then fold in a third of the flour and the baking powder. Keep alternating between adding the liquid and flour until everything has been incorporated and the batter is smooth.
• Spoon the cake batter into the prepared tin, then smooth the surface with the back of the spoon. Scatter the halved grapes over the top, then sprinkle over the sugar. Bake for 35-40 mins until a skewer inserted into the middle of the cake comes out clean. Eat warm or cool. Will store in an airtight container for up to 3 days.

ITALIAN FRESH PURPLE GRAPE CAKE [12]

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.

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.

WINEMAKER'S GRAPE CAKE

Steps:

• 1. Preheat oven to 350°F (175°C; gas mark 4/5).
• 2. Generously butter and flour the springform pan, tapping out any excess flour. Set aside.
• 3. 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.
• 4. 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 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.
• 5. Stir 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.
• 6. Place the pan in the center of the oven. Bake for 15 minutes, then sprinkle the top of the cake with remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Remove to rack to cool. 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. Sprinkle with confectioners' sugar just before serving. Serve at room temperature, cut into thin wedges.
• Wine suggestions
• Grape cake is an ideal match for _vin santo,_the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.
• In a purple haze
• Over time, I have identified the mystery that discourages many shoppers from buying grapes: the inevitable hazy white film. Though one might understandably assume it's due to a spray of pesticide, the film is in fact a natural substance produced by the grape. It acts as a protective covering to prevent moisture from penetrating the fruit. It also keeps the skin from cracking when the grape loses moisture. Even better, the film contains nothing toxic! You will find the same harmless film on plums.