Fresh Croissants, Danish & French Pastries every Sat & Sun

CALL: (678) 795-2002

Yields12 Servings
 1 ½ cups Flour
 ¾ tsp Baking Powder
 1 tsp Fine Sea Salt
 2 large Egg
  cup Sugar
  cup Milk
 ¼ cup VSOP Extra Virgin Olive Oil, such as peranzana or koroneiki
 3 tbsp Unsalted Butter, melted
 1 tbsp VSOP Roasted Almond Oil
  Finely Grated Orange Zest, from one (1) orange
 1 tsp Almond Extract Finely Grated Lemon Zest, from one (1) lemon
 2 cups Black Muscato Grapes
 Powdered Sugar, for dusting
1

Preheat the oven to 350 degrees Fahrenheit (325 if using a convection oven). Spray a 9 inch springform pan with cooking spray and dust with flour.

2

In a small bowl, combine the flour, baking powder and sea salt. Set aside.

3

In a large bowl whisk the eggs with the sugar until the mixture is pale yellow and slightly thickened. Whisk in the milk, extra virgin olive oil, melted butter, roasted almond oil, lemon & orange zests, & almond extract.

4

Fold in the flour mixture, mixing just until the ingredients are combined. Stir in 1 1/2 cups of the grapes. Pour batter into the prepared pan. Bake for 15 minutes and then carefully place the remaining 1/2 cup of grapes on top of the cake. Continue to bake for approximately 40 minutes or until the cake is lightly brown and a cake tester inserted in the center of the cake comes out clean.

5

Remove the cake from the oven and let cool on a cooling rack. Lightly run a knife around the inside of the cake pan and release the cake. Dust with powdered sugar just before serving.

Ingredients

 1 ½ cups Flour
 ¾ tsp Baking Powder
 1 tsp Fine Sea Salt
 2 large Egg
  cup Sugar
  cup Milk
 ¼ cup VSOP Extra Virgin Olive Oil, such as peranzana or koroneiki
 3 tbsp Unsalted Butter, melted
 1 tbsp VSOP Roasted Almond Oil
  Finely Grated Orange Zest, from one (1) orange
 1 tsp Almond Extract Finely Grated Lemon Zest, from one (1) lemon
 2 cups Black Muscato Grapes
 Powdered Sugar, for dusting

Directions

1

Preheat the oven to 350 degrees Fahrenheit (325 if using a convection oven). Spray a 9 inch springform pan with cooking spray and dust with flour.

2

In a small bowl, combine the flour, baking powder and sea salt. Set aside.

3

In a large bowl whisk the eggs with the sugar until the mixture is pale yellow and slightly thickened. Whisk in the milk, extra virgin olive oil, melted butter, roasted almond oil, lemon & orange zests, & almond extract.

4

Fold in the flour mixture, mixing just until the ingredients are combined. Stir in 1 1/2 cups of the grapes. Pour batter into the prepared pan. Bake for 15 minutes and then carefully place the remaining 1/2 cup of grapes on top of the cake. Continue to bake for approximately 40 minutes or until the cake is lightly brown and a cake tester inserted in the center of the cake comes out clean.

5

Remove the cake from the oven and let cool on a cooling rack. Lightly run a knife around the inside of the cake pan and release the cake. Dust with powdered sugar just before serving.

Olive Oil Cake With Muscato Grapes

No Comment

You can post first response comment.

Leave A Comment

Please enter your name. Please enter an valid email address. Please enter a message.