Flavorful Snack For Weight Loss

Grape Cake with Olive Oil

Average: 5 (4 votes)
(4 votes)
Grape Cake with Olive Oil

Grape Cake with Olive Oil - Eye-catcher for the coffee table. Photo Wenke Gürtler

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Health Score:
6,7 / 10
30 min.
ready in 1 hr 40 min.
Ready in

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!

1 piece contains
(Percentage of daily recommendation)
Calorie360 kcal(17 %)
Protein6 g(6 %)
Fat18 g(16 %)
Carbohydrates44 g(29 %)
Sugar added16 g(64 %)
Roughage3.3 g(11 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E2.4 mg(20 %)
Vitamin K11.4 μg(19 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.1 mg(7 %)
Folate48 μg(16 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.2 μg(14 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C17 mg(18 %)
Potassium304 mg(8 %)
Calcium54 mg(5 %)
Magnesium39 mg(13 %)
Iron2.9 mg(19 %)
Iodine4 μg(2 %)
Zinc1.1 mg(14 %)
Saturated fatty acids5.1 g
Uric acid52 mg
Cholesterol64 mg
Development of this recipe:


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
How healthy are the main ingredients?
GrapeSpelt flourolive oileggsalt

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.