Olive Oil and Red Grape Cake
Olive Oil and Red Grape Cake
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 308
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 33
- Dietary Fiber
- 1
- Sugar
- 22
- Protein
- 4
- Cholesterol
- 80
- Sodium
- 149
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 308
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 33
- Dietary Fiber
- 1
- Sugar
- 22
- Protein
- 4
- Cholesterol
- 80
- Sodium
- 149
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
Ingredients
3/4 cup/175 ml extra-virgin olive oil, plus more for brushing
5 eggs, separated
3/4 cup/155 g sugar
Zest and juice of 1 lemon
Zest of 1 orange
1 cup/125 g cake flour
1/2 teaspoon salt
9 ounces/250 g seedless red grapes, more to taste, optional
Dark brown sugar, for sprinkling
Directions
- Heat oven to 350 degrees F/180 degrees C. Rub a 9-inch/23-cm 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 and zest and the 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. 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 unmold. Brush the top generously with extra-virgin olive oil and sprinkle some dark brown sugar over the cake.
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