Winemaker's Grape Cake
Come September, I prepare this cake often, taking advantage of whatever clusters of grapes I can find on our vines after harvesting. At Chanteduc, we grow a mixture of Grenache, Syrah, and Mourvèdre grapes, each of which contributes its own personality to the wine and to this cake. I love the rustic crunch that seeded grapes impart, and so I also recommend trying Zinfandel, Cornith, and Cabernet grapes. For seedless grapes, try Red Flame. The original recipe was given to me by Rolando Beramendi at Italy's fine Tuscan estate Capezzna, where this intriguing not-too-sweet cake appears frequently at the table during the fall harvest. Note that the cake is prepared with half butter and half olive oil, producing an unusually light and moist cake.
Come September, I prepare this cake often, taking advantage of whatever clusters of grapes I can find on our vines after harvesting. At Chanteduc, we grow a mixture of Grenache, Syrah, and Mourvèdre grapes, each of which contributes its own personality to the wine and to this cake. I love the rustic crunch that seeded grapes impart, and so I also recommend trying Zinfandel, Cornith, and Cabernet grapes. For seedless grapes, try Red Flame. The original recipe was given to me by Rolando Beramendi at Italy's fine Tuscan estate Capezzna, where this intriguing not-too-sweet cake appears frequently at the table during the fall harvest. Note that the cake is prepared with half butter and half olive oil, producing an unusually light and moist cake.
- Carbohydrate 36 g(12%)
- Cholesterol 53 mg(18%)
- Fat 13 g(19%)
- Fiber 1 g(4%)
- Protein 4 g(8%)
- Saturated Fat 5 g(24%)
- Sodium 59 mg(2%)
- Calories 267
Step-by-step
- 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.
My Autumnal Escape: A Winemaker's Grape Cake
The scent of crisp autumn air, the vibrant hues of changing leaves – these are the sensory experiences that instantly transport me back to my family's vineyard in the heart of Tuscany. It's a place where the rhythm of life is dictated by the seasons, a place where the simple act of baking becomes a celebration of the harvest. And this Winemaker's Grape Cake? It's the epitome of that autumnal spirit, a testament to the bounty of nature and the joy of sharing it with loved ones.
September arrives, bringing with it the sweet anticipation of the grape harvest. After the flurry of picking and pressing, there are always clusters of grapes left behind – perfectly ripe, bursting with flavour. It's these leftover treasures that inspire my annual baking tradition, a cake that captures the essence of the vineyard itself. The recipe, a gift from Rolando Beramendi at the esteemed Capezzna estate, blends the rustic charm of seeded grapes with the subtle sweetness of the Tuscan sun. It's a cake that's both comforting and elegant, perfect for a relaxed afternoon tea or a celebratory gathering.
The beauty of this recipe lies in its versatility. The original calls for a mix of Grenache, Syrah, and Mourvèdre grapes – grapes that lend their unique characters to our estate wines. But feel free to experiment! The rustic crunch of seeded varieties like Zinfandel, Cornith, or Cabernet Sauvignon adds a delightful textural contrast, while seedless grapes, such as Red Flame, offer a smoother, more delicate experience. The result is always a cake that is as unique as the grapes themselves, a reflection of the vintage's personality.
What truly sets this cake apart is the unusual combination of butter and olive oil. This blend creates a wonderfully light and moist crumb, a texture that perfectly complements the juicy grapes and the subtle sweetness of the batter. The cake isn't overly sweet; it’s a balanced, sophisticated dessert, the kind that leaves you wanting just one more bite.
More than just a cake, this recipe is a story. It's a story of family tradition, of the deep connection between land and food, and of the simple pleasure of sharing a home-baked treat with those you cherish. It's a story whispered through the rustling leaves of the vineyard, carried on the gentle breeze, and baked into every delicious slice.
As the aroma of freshly baked cake fills my kitchen, I find myself reflecting on the simple joys of life – the warmth of family, the beauty of nature, and the enduring magic of a perfectly crafted dessert. This cake, with its juicy grapes and subtly sweet crumb, isn't just a treat; it's a memory in the making, a taste of autumn, a piece of my heart, shared with you.
This is more than just a recipe; it’s an experience. It’s a sensory journey, a taste of the Tuscan sun, and a celebration of the simple pleasures of life in the vineyard. So, gather your ingredients, preheat your oven, and let the magic begin. Happy baking!
