Citrus grape cake

Vegetarian
Health score
2%
Citrus grape cake
65 min.
8
574kcal

Suggestions


If you're looking for a delightful dessert that combines the refreshing flavors of citrus with the natural sweetness of grapes, look no further than this Citrus Grape Cake. Perfect for any occasion, this vegetarian-friendly treat will tantalize your taste buds while offering a unique twist that sets it apart from typical cakes. With the elegant touch of dessert wine and a hint of zesty orange and lemon, this cake is a celebration of sunny flavors that uplift every bite.

Imagine the rich aroma of freshly baked cake wafting through your kitchen as you prepare to indulge in a slice of this moist and flavorful delight. The addition of light muscovado sugar enhances the cake's sweetness while giving it deeper caramel notes, while the extra-virgin olive oil ensures a tender crumb that's irresistible. As you slice through the cake, the juicy halved grapes peek through, adding bursts of flavor and a lovely texture contrast.

This cake is not just a feast for the palate; it's also a feast for the eyes, making it an excellent centerpiece for your dessert table. Serve it warm with a dollop of whipped cream or enjoy it cool with a cup of tea or coffee. Whether it's a family gathering, a picnic, or simply an afternoon treat for yourself, this Citrus Grape Cake is sure to impress your guests and satisfy your sweet cravings. Embrace the joy of baking and treat yourself and your loved ones to this delightful dessert!

Ingredients

  • 225 ml vin santo such as muscat de beaumes
  • 200 g muscovado sugar light
  • 100 butter softened
  •  eggs 
  •  orange zest 
  •  lemon zest 
  • 175 ml olive oil extra virgin extra-virgin
  • 225 flour plain for dusting
  • tsp double-acting baking powder 
  • 175 grapes halved seeded
  • tbsp little demerara sugar 

Equipment

  • frying pan
  • oven
  • cake form
  • skewers

Directions

  1. 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.
  2. Heat oven to 180C/fan 160C/gas
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition Facts

Calories574kcal
Protein3.89%
Fat52.17%
Carbs43.94%

Properties

Glycemic Index
32.88
Glycemic Load
17.41
Inflammation Score
-5
Nutrition Score
8.9073913304702%

Flavonoids

Petunidin
1.89mg
Delphinidin
1.11mg
Malvidin
27.06mg
Peonidin
1.12mg
Catechin
2.81mg
Epicatechin
2.16mg
Apigenin
0.02mg
Luteolin
0.02mg
Quercetin
0.55mg

Nutrients percent of daily need

Calories:573.94kcal
28.7%
Fat:31.99g
49.22%
Saturated Fat:9.75g
60.96%
Carbohydrates:60.62g
20.21%
Net Carbohydrates:59.43g
21.61%
Sugar:35.99g
39.99%
Cholesterol:88.25mg
29.42%
Sodium:175.99mg
7.65%
Alcohol:4.37g
100%
Alcohol %:3.43%
100%
Protein:5.37g
10.74%
Vitamin E:3.4mg
22.69%
Selenium:15.21µg
21.73%
Vitamin B1:0.25mg
16.7%
Vitamin K:16.23µg
15.45%
Folate:60.83µg
15.21%
Vitamin B2:0.24mg
14.18%
Manganese:0.26mg
13.24%
Iron:2.14mg
11.87%
Vitamin B3:1.82mg
9.12%
Phosphorus:87.05mg
8.71%
Vitamin A:422.59IU
8.45%
Calcium:79.81mg
7.98%
Copper:0.11mg
5.37%
Fiber:1.2g
4.78%
Potassium:163.58mg
4.67%
Vitamin B5:0.45mg
4.53%
Vitamin C:3.71mg
4.49%
Magnesium:15.48mg
3.87%
Vitamin B6:0.07mg
3.69%
Zinc:0.47mg
3.14%
Vitamin B12:0.17µg
2.8%
Vitamin D:0.33µg
2.2%