This is a delicious and versatile cake that can be made with different fruits, but is especially good with grapes in the fall. It is moist, light and not overly sweet, which makes it a favourite with my family. The original recipe was from Epicurious by Patricia Wells, I added some pine nuts and champagne grapes because I love the crunch and tiny grapes give it a sweet pop and lend themselves for a beautiful presentation.


Here is what you need:



1 1/2 cups all purpose flour

2 large eggs (room temperature)

2/3 cup sugar

4 tbs (60 g) unsalted butter, melted 

1/4 cup extra virgin olive oil

1/3 cup milk

1/2 tsp vanilla extract

3/4 tsp baking powder

1/4 tsp salt

zest of 1 lemon, grated

zest of 1 orange, grated

1 cup grapes, I used champagne grapes, but concord or any small red or purple grapes also work

1/4 cup pine nuts



Preheat oven to 350F.

Butter and flour 9 inch springform pan, tapping out any excess flour.

In a bowl of electric mixer, beat eggs and sugar with a whisk attachment until thick and pale. 

Add butter, oil, milk and vanilla and mix until well blended.

In a separate bowl, sift flour, salt and baking powder, then add the two zests and mix.

Add flour gently to the wet mixture, then fold it in carefully with a spatula until well combined. Let it stand for about 10 minutes for the flour to absorb the liquids.

Stir in 3/4 of the grapes and spoon the batter into prepared pan, smoothing out the top.

Bake for about 15 minutes, then scatter the rest of the grapes and pine nuts over the top (I placed a whole champagne grape cluster on top, also). Continue baking for about 40 minutes more, or until the top of the cake is golden brown and the cake feels firm to the touch.

Cool on a rack for about 10 minutes, run a knife around the edge before removing the sides of the pan.

It is great served warm or at room temperature. Dust with confectioners sugar before serving if you wish.


DessertHelena BratinaComment