Tuesday, 22 February 2011

THE BLUESKIN BAYLEAF: Olive oil and Red Grape Cake

This recipe is for a deloicious everyday, anytime eating cake (like
most cakes!). You could substitute the grapes for gooseberries and use
green grapes and white or ginger wine. You might wonder why I'm adding
the grapes at two different times: this is because if we add them all
at once they will all sink to the bottom but if we add them in stages
you will have grapes nicely dispersed throughout your cake.

Lately I've been experimenting with different types of flour and have
found rye flour works well with the red wine and rosemary for a deeper
and more earthy flavour, perfect with cups of tea.

Olive oil and Red Grape Cake

3c seedless red grapes

4 eggs, separated

Half cup olive oil

1 cup brown sugar

Half teaspoon salt

1 t lemon extract

Half cup red wine

2 c flour (or 1 c rye and 1 c plain)

1 t baking powder

1 t minced fresh rosemary (optional)

2 T sugar

Preheat oven to 180. Grease a cake tin.

Rinse grapes and towel dry. Beat egg whites until stiff.

In a separate bowl beat olive oil and brown sugar for 1 minute, add
yolks and beat again. Then add salt, lemon and wine and beat until
smooth.

Add dry ingredients, stir, then fold in whites. Add half the grapes.

Pour into tin and cook for 15 minutes. Then add the rest of the
grapes, sprinkle with sugar and rosemary all over and cook for another
40minutes (until cooked through)

Cool for 15 minutes and remove from pan.

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