Italian Grape Cake

I love one bowl mix and bake cakes, and this simple Italian Grape Cake is no exception. No fancy techniques, hardly any time at all, and minimal washing up. My kind of baking!
It’s not a sweet cake so use the sweetest grapes to can find. It is best served straightaway , slightly warm with a big dollop of mascarpone, either for breakfast with a strong espresso or for a pick me up late afternoon.

Italian Grape Cake on marble table
Mix and Bake Italian Grape Cake

Italian Grape Cake Recipe

This recipe is from of my all time favourite recipe books, Italian Cakes & Desserts by Ursula Ferrigno. I bought it after attending a demonstration by Ursula at Books for Cooks in Nottinghill, London.
In writing this post I googled the book and although published in 1997, it is still available on Amazon.

Serves / Makes 8 -10
Prep Time; 10 minutes
Cooking Time: 60 minutes
Total time: 1 hour 10 minutes

450g seedless black grapes
225g self raising flour, sifted
150g castor sugar
5 large free range eggs
1/4 cup / 60ml olive oil
2 tablespoons/ 30 ml milk if needed

1. Preheat oven to 180oC, and grease a 20cm springform tin
2. Place the flour and sugar in a bowl.
3. Whisk the eggs with the oil, and pour slowly into the flour mixture, mix until a smooth batter forms, if the mixture is very thick ( this will be dependant on the size of the eggs) add the extra milk a tablespoon at a time. The mixture should be the consistency of a thick batter.  4. Stir the grapes into the batter and pour the cake mixture into the prepared tin.
5. Bake for 50 -60 minutes until golden, risen and a skewer in the centre comes out clean.
6. Remove and allow to cool on a wire rack for 15 minutes. Turn out and serve warm dusted with icing sugar.

Grape Cake


Grape Cake with icing sugar

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