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🍰 Grape Cake with Olive Oil

360 kcal · 30 min · 4 servings

Ingredients

• 120 ml olive oil (+1 tbsp for greasing)
• 350 g red grapes
• 2 organic oranges
• 1 vanilla pod
• 3 eggs
• 200 g raw cane sugar
• 250 ml white grape juice
• 300 g spelt flour Type 1050
• 2 tsp baking powder
• 1 pinch salt
• 200 g crème fraîche

Instructions

1. 1. Line the bottom of a 24 cm springform pan with baking paper.
2. 2. Grease the sides of the pan with one tablespoon of olive oil.
3. 3. Thoroughly wash the grapes.
4. 4. Remove the grapes from the stems.
5. 5. Cut the grapes in half lengthwise.
6. 6. Remove the seeds from the grape halves.
7. 7. Place the grapes in the pan with the cut side facing down.
8. 8. Arrange the grapes so they look like a rose.
9. 9. Rinse the oranges under hot water.
10. 10. Dry the oranges.
11. 11. Finely grate the orange peel.
12. 12. Squeeze the juice from the oranges.
13. 13. Slice the vanilla pod lengthwise.
14. 14. Scrape out the inside of the vanilla pod with a knife.
15. 15. Beat the eggs in a mixing bowl with 150 grams of sugar until frothy.
16. 16. Add the vanilla seeds to the egg mixture.
17. 17. Add the grated orange peel.
18. 18. Continue beating the mixture until it is frothy.
19. 19. Pour the oil into the egg mixture.
20. 20. Pour 150 milliliters of grape juice into the egg mixture.
21. 21. Mix the liquids well with the egg mixture.
22. 22. Mix the flour with the baking powder.
23. 23. Add a pinch of salt to the flour mixture.
24. 24. Stir the flour mixture into the egg mixture gradually.
25. 25. Spread the batter evenly over the grapes in the pan.
26. 26. Preheat the oven to 180 degrees Celsius.
27. 27. Bake the cake in the oven for 35 to 40 minutes.
28. 28. Perform the skewer test to check the baking time.
29. 29. Bring the orange juice to a boil with the remaining sugar.
30. 30. Let the mixture simmer over low heat.
31. 31. Reduce the liquid to about half in 20 to 30 minutes.
32. 32. Take the cake out of the oven.
33. 33. Let the cake cool for about 15 minutes.
34. 34. Poke the surface of the cake several times with a wooden skewer.
35. 35. Soak the cake with one-third of the syrup.
36. 36. Release the cake from the sides of the pan.
37. 37. Turn the cake out onto a wire rack.
38. 38. Make sure the grapes are facing up.
39. 39. Let the cake cool completely for about 30 minutes.
40. 40. Mix the crème fraîche with one tablespoon of syrup.
41. 41. Drizzle the grape cake with the remaining syrup.
42. 42. Serve the cake together with the crème fraîche.

Nutrition per serving

• kcal: 360
• Protein: 6 g · Fett/Fat: 18 g · Carbs: 44 g