Torta Speziata Con Uva E Scorza D'Arancia
Spiced Grape Cake With Orange Zest

About This Recipe

Are you looking for a delicious grapes recipe with a difference? If you are, you’ve found it! Here’s my spiced grape cake with orange zest for you to enjoy.

Grape cake is a rustic Italian bake, which is traditionally made during the grape harvest when the fruits are in abundance. It can be eaten at any time of day – even as a dessert with a glass of Vin Santo. The combination of butter and oil makes this a really light cake and very, very moreish.

TwitterFacebook

10

Serves

12

Ingredients

Grapes

Main Ingredient

Meat-Free Recipes

Type

Ingredients

  • 75g Salted Butter, Softened
  • 150g Light Muscovado Sugar
  • 2 Medium Eggs
  • 1 Orange Grated Orange Zest
  • 1/2 Teaspoon Nutmeg
  • 1 Teaspoon Ground Cinnamon
  • 50ml Semi-Skimmed Milk
  • 120ml Olive Oil
  • 150g Plain Flour
  • 1 Teaspoon Baking Powder
  • 150g Red Seedless Grapes, Halved Lengthways
  • 2 Heaped Tablespoons Demerera Sugar

Weight Converter

Found in This Book

Feast your eyes on the finest spiced grape cake with orange zest! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Preheat the oven to 170ºC/gas mark 3 and line a 20cm round loose-bottomed cake tin with baking parchment.
  2. Whisk the butter and sugar together in a medium bowl until creamy and well combined. Whisk in the eggs, one at a time. Add the orange zest, nutmeg and cinnamon, pour in the milk and olive oil and whisk to combine.
  3. Tip in the flour and baking powder and give it a final beat.
  4. Pour the mixture into the prepared tin and evenly scatter over the grapes. Sprinkle with the demerara sugar and bake in the oven for 45 minutes or until a skewer inserted into the cake comes out clean. Remove from the oven and leave in the tin to cool.
  5. Once cool, remove from the tin and slide onto a serving plate. Serve with your mid-morning coffee or afternoon tea.

GINO’S TIP: Make sure the grapes are all dry before you add them so that they don’t sink to the bottom of the cake.

Per serving

Kcal 329
Fat 19g
Saturates 6g
Carbs 34g
Sugars 23g
Fibre 1g
Protein 3g
Salt 0.31g

Once you’re done, simply sit back and enjoy your spiced grape cake with orange zest and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Apple & Rosemary Cake

View Recipe

Next Recipe

Chocolate Ice Cream Sandwich

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Spaghettini alle cozze, pomodorini e vino biancoSpaghettini with Mussels, Cherry Tomatoes & White Wine

I love recipes that require just a few good-quality ingredients and are simple to make yet really have the ‘wow factor’, such as this pasta dish with mussels. You don’t have to use the bottarga - the dish stands alone without it - but a Sardinian cook would almost certainly grate it over the top of the finished dish.

4

Serves

10

Ingredients

Seafood

Main Ingredient
View Recipe

Tagliatelle con Salsicce e PorciniTagliatelle with Sausages, Rosemary and Porcini Mushrooms

I love good-quality sausages so this recipe is definitely in my top ten. My grandfather used to make this dish for me when I was a boy but he used a tomato passata instead of the cream that I have introduced. I wish he could have tasted my version as I know I would have got a huge cuddle for this one – he would have loved it and I know that you will too. For those of you who don’t like mushrooms,...

4

Serves

9

Ingredients

Pork

Main Ingredient
View Recipe

Dolce di panettone e miele con frutta grigliata e ricottaPanettone & Honey Pudding with Chargrilled Fruits & Ricotta

This is my Italian version of bread and butter pudding, served with char-grilled fruits and sweetened ricotta cheese. In Italy the ricotta is very creamy and rich, and I just added honey to sweeten it, but in Britain you might like to add a few drops of vanilla extract to give depth of flavour.

6

Serves

16

Ingredients

Fruit

Main Ingredient
View Recipe

Zuccotto panettone e MarsalaPanettone, Chocolate and Marsala

This is such an impressive-looking dessert and makes a great end to any kind of meal. You can be as creative as you like in flavouring the cream. In previous experiments I have mixed it with fruit, chocolate bits and pieces of marshmallow, but frankly I prefer this simpler version.

8

Serves

8

Ingredients

Chocolate

Main Ingredient
View Recipe

Tonno alla griglia con bricioleGrilled tuna steak with garlic breadcrumbs

Every now and then fish and chips in the UK is a must, but I must admit I often prefer my fish in breadcrumbs rather than batter – they make a far lighter coating that really means you taste the fish – and with this recipe I’ve come up with a much healthier but still delicious version. Tuna is such tasty meaty fish and the breadcrumbs add a bit of luxury to it. A crisp salad is all you need to...

4

Serves

9

Ingredients
View Recipe

Pizza con zucca voilina, cipolla rossa, cavolo nero, Dolcelatte e nociButternut Squash, Red Onion, Cavolo Nero & Dolcelatte Pizza With Walnuts

I wanted to try something different from a traditional pizza topping and I’m glad I did, as this pizza is delicious. The sweetness of the butternut squash works perfectly with the earthy cavolo nero, and the walnuts give added texture. When making this pizza for my vegan friends, I use a little tomato pizza sauce on the base and pile on all the other toppings minus the Dolcelatte. Serve with a green...

4

Serves

13

Ingredients

Butternut squash

Main Ingredient
View Recipe