An easy traditional Italian cake, especially associated with Tuscany, with a rich flavor and fresh grapes baked into the batter.
INGREDIENTSاضافة اعلان
• 2 cups cups all-purpose white flour
• 0.8 cups sugar
• 0.5 cups olive oil
• 2 large eggs
• 0.5 cups milk
• 2 teaspoons baking powder
• 1 teaspoons vanilla
• 0.3 teaspoons salt
• 1 teaspoons orange zest
• 2 cups cups fresh grapes, preferably seedless
• 2 tablespoons sugar for topping
• 1 tablespoons olive oil for greasing the pan
STEPS
1. Preheat and prepare the pan: Preheat the oven to 180°C. Grease a medium cake pan with 1 tablespoons olive oil for greasing the pan olive oil and dust it lightly with flour.
2. Mix the dry ingredients: In a deep bowl, combine 2 cups cups all-purpose white flour, 2 teaspoons baking powder and the salt. Stir until evenly mixed.
3. Whisk eggs and sugar: In another bowl, whisk 2 large eggs with 0.8 cups sugar until the mixture is light in color. Add 0.5 cups olive oil, 0.5 cups milk, 1 teaspoons vanilla and 1 teaspoons orange zest, and whisk well.
4. Combine: Gradually add the flour mixture to the liquid ingredients, folding gently until smooth. Avoid overmixing.
5. Add grapes: Wash the grapes and dry them well. Add half of the 2 cups cups fresh grapes, preferably seedless to the batter and fold gently to distribute them.
6. Fill and top: Pour the batter into the prepared pan. Arrange the remaining grapes on top and sprinkle with 2 tablespoons sugar for topping sugar for a light golden crust.
7. Bake: Bake for 40 to 50 minutes, until the center is set and the top is golden. Test with a wooden skewer inserted in the middle; if it comes out clean, the cake is ready. (45 minutes)
8. Cool and serve: Remove from the oven and let the cake cool slightly before removing it from the pan. Let it cool completely before slicing to keep its soft texture. Serve with fresh grapes and orange slices if desired.
NOTES
Red or black grapes give an attractive color and a sweet flavor. Let the cake cool completely before slicing to keep its tender texture.
