Harvest Grape Cake

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Submitted by Clara Sohn, RD, Vancouver (BC)

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Ingredients

2 cups white flour (all purpose) 260 g
2 eggs size large
1/2 tbsp baking powder 4 g
2/3 cup sugar 140 g
1/4 cup olive oil, mild tasted 65 mL
4 tbsp butter, unsalted, melted and cooled 55 g
1/2 cup milk, partly skimmed, 2% 125 mL
1 tsp vanilla extract 5 mL
1 tbsp lemon zest, or orange 4 lemons
1 1/2 cup grapes, red, small (cut in half if large) 150 g
icing/confectioners' sugar [optional]

Method

  1. Preheat the oven to 350°F degrees.
  2. Butter a 9" springform pan and set aside.
  3. Sift flour and baking powder into a bowl and set aside.
  4. In a large bowl beat eggs and sugar until thick, about 2–3 minutes.
  5. Add olive oil, melted butter, milk and vanilla extract and mix until well blended.
  6. Add the flour mixture along with the lemon zest into the batter and stir until well combined.
  7. Stir 3⁄4 cup of the grapes into the batter and scrape into the buttered pan. Smooth the top.
  8. Place the pan in the oven and bake for 15 min. Scatter the remaining grapes over the top of the cake and gently press in the grapes.
  9. Bake for about 35–40 minutes more until the top is golden brown. Cool on the rack for 10 minutes. Run a knife along the side of the pan to release the side of the pan.
  10. Cool to room temperature. Dust liberally with confectioner’s sugar just before serving.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher | Vegetarian

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