Reminiscent of sun-drenched Tuscan vineyards, this cake captures the essence of grape harvest season, bringing rich flavour and rustic charm to your dining table. Sweet wine and juicy grapes are perfectly balanced with Filippo Berio's light olive oil in this mouth-watering treat that is sure to delight.
Ingredients4 eggs 250g caster sugar 300ml Filippo Berio mild and light olive oil 80ml sweet wine 75ml milk 1 tsp Prova Gourmet Madagascan vanilla extract Zest of one lemon Zest of one orange 400g plain flour 2 tsp baking powder 600g grapes 2 tbsp demerara sugar |
MethodGrease and line a 23cm cake tin and preheat the oven to 200°C / 180 fan / gas mark 4. In a large bowl, add the eggs and sugar and beat until the mixture is thick and creamy and leaves a trail. Stir in the Filippo Berio's mild and light olive oil, wine, milk, lemon and orange zest and the Prova Gourmet Madagascan vanilla extract. Stir until well combined. Add the baking powder to the flour and sift into a separate bowl to make sure it is light and airy. Spoon a little of the flour into the egg mixture and gently fold in. Gently fold in the remaining flour until well combined. Stir in two thirds of the grapes and then pour the cake mixture into the tin. Place in the centre of the oven for 10 minutes. Remove the cake from the oven and push the remaining grapes onto the top of the cake. Don't worry about cracking the surface. Sprinkle with the sugar and return to the oven for 30 - 40 minutes or until the skewer comes out clean when inserted into the cake. Leave the cake to cool for 10 minutes in the tin and the turn out onto a wire rack and leave to cool completely. Serve the cake with a glass of sweet wine. |
Courtesy of Filippo Berio
