Tuscan Grape Harvest Cake
Originating from Florence during the grape harvest, Canaiolo grapes are baked into a traditional 'Schiaciatta con l'uva'. Our recipe transforms this idea into a sweet, moist cake for a delicious after dinner treat!
- 4 medium/large eggs
- 250g caster sugar
- 150ml Filippo Berio Extra Virgin Olive Oil
- 150g unsalted butter
- 75ml Semi-skimmed or whole milk
- 1 tsp Vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
- 400g plain flour
- 2 tsp baking powder
- 600g red grapes
- 2 tbsp demerera sugar
- 80ml Sweet white wine
- Grease and line a 23cm cake tin, and pre heat the oven to 200c/180 fan/ Gas Mark 4.
- In a large bowl, add the eggs and sugar and beat until the mixture is thick, creamy and leaves a trail.
- Stir in the olive oil, wine, milk, lemon & orange zest and vanilla extract. Stir until well combined.
- Add the baking powder to the flour and sift into a seperate bowl to make sure it's 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 a skewer comes out clean when inserted into the cake.
- Leave the cake to cool for 10 minutes in the tin and then turn out onto a wire rack and leave to cool completely. Serve the cake with a glass of sweet wine.
Cooks tips*Swap the wine for more milk for an alcohol free cake