Grape Cake with Olive Oil
Grape Cake with Olive Oil - Eye-catcher for the coffee table. Photo Wenke Gürtler
Healthy, because
Even smarter
Nutritional values
In the Mediterranean region, olive oil is not only used for hearty pastries such as pizza, focaccia or bread - it is also used for cake and cookie doughs. Due to its monounsaturated oleic acid, the oil has a proven beneficial effect on both cholesterol levels and blood pressure. If you want to avoid wrinkles, you should nibble grapes more often. Their polyphenols can reduce cell damage in the skin and slow down the aging process.
This cake does not only taste great in autumn, but can be baked with all kinds of seasonal fruit - in summer, for example, with halved apricots or pieces of peach!
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 304 mg | (8 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 4 ozs olive oil (+1 tablespoon for greasing)
- 12 ozs red Grape
- 2 Oganic oranges
- 1 Vanilla bean
- 3 eggs
- 7 ozs Raw cane sugar
- 7 ozs white Grape juice
- 10 ozs Spelt flour
- 2 tsps Baking powder
- 1 pinch salt
- 7 ozs Crème fraiche
Preparation steps
Line the bottom of a springform pan with baking parchment and coat the rim with 1 tablespoon of oil. Wash and pluck the grapes, cut them in half lengthwise and remove the seeds. Place the grapes in the mold with the cut surface facing downwards like rosettes.
Rinse oranges hot, grate dry, finely grate the peel and squeeze the juice. Halve the vanilla pod lengthwise and scrape out the pulp with a knife.
Mix eggs in a mixing bowl with 6 ounces sugar, vanilla pulp and orange zest until creamy. Add oil and 5 ounces grape juice and mix in. Mix flour with baking powder and 1 pinch of salt and stir in gradually. Put the dough on the grapes in the form. Bake the cake in a preheated oven at 350°F for 35-40 minutes (test with toothpick).
Meanwhile, bring the orange juice to the boil with the remaining sugar and juice and boil it down to about half its original volume over a low heat for 20-30 minutes.
Take the cake out of the oven and let it cool down for about 15 minutes. Then prick the surface several times with a wooden stick and soak the syrup with 1⁄3. Remove the cake from the edge, turn the cake over, place it on a grid (grapes up) and let it cool down for about 30 minutes.
Mix crème fraîche with 1 tablespoon of syrup. Drizzle grape cake with remaining syrup and offer with crème fraîche.
