Champagne Grape Cake

Since I made my last tart, I’ve been thinking about another recipe using champagne grapes. I was fascinated with their flavor and I should try now a sweet recipe. So, searching on the internet, I came across this grape cake from the book Patricia Wells at Home in Provence that I found on Moveable Feasts blog.

My husband and I really loved this cake. The champagne grapes tasted like raisins, but more juicy. This recipe also uses half butter and half olive oil, which gave to the cake a pleasant and moist texture. For a pretty finish, dust the cake with confectioners’ sugar and you will have a nice cake for your coffee or tea time.

Champagne Grape Cake
(from here)

Butter and flour for preparing the cake pan
2 large eggs, at room temperature
2/3 cup (135 g) sugar
4 tablespoons (2 ounces; 60 g) unsalted butter, melted
1/4 cup (6 cl) extra-virgin olive oil
1/3 cup (8 cl) whole milk
1/2 teaspoon pure vanilla extract
1 1/2 cups (200 g) unbleached all-purpose flour
3/4 teaspoon baking powder
A pinch of sea salt
Grated zest (yellow peel) of 1 lemon
Grated zest (orange peel) of 1 orange
10 ounces (300 g) small, fresh purple grapes (see above for varieties)
Confectioners’ sugar, for garnish

Preheat oven to 350°F (175°C; gas mark 4/5).
Generously butter and flour the springform pan, tapping out any excess flour. Set aside.
 In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk, and vanilla extract, and mix until blended.
Sift the flour, baking powder, and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour. Spoon the mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
Stir about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula. Place the pan in the center of the oven. Bake for 15 minutes, then sprinkle the top of the cake with remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Remove to rack to cool. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Sprinkle with confectioners’ sugar just before serving. Serve at room temperature, cut into thin wedges.


  1. Your champagne grape cake looks soooo lovely and I believe it is very delicious too. We don't often get this champagne grape in the supermarket shelves but if I am lucky to get hold of it, I sure would loves to bake this too! I like your blog lots and lots!

  2. You ALWAYS know how to make beautiful cake - no exception! My family loves champagne grapes and we can just eat one by one while we chat or watch TV... it's fun because they are tiny. I love your gorgeous cake - I bet this is so yummy!

  3. What a lovely unique recipe :) and your photos are just gorgeous!

  4. This is very good cake,I baked it once..beautiful pictures like always here:)

  5. Perfeito para o cafézinho da tarde.hehe
    Ficou com cara de panetone!

  6. Wow - this is stunning! SO beautiful and I LOVE the idea of a juicy raisin flavor! As always, your pictures are a feast for the eyes!

  7. Gorgeous photos as always! :) I love how simple the styling is but it looks gorgeous and tasty!

  8. This cake looks FABULOUS. Drove my sweet tooth to the surface immediately and now I want a piece :)

  9. Dear ladies, thank you so much for your lovely words! They make me very happy!



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