Grapes are not so common fruit to use in cakes, but sometimes it’s not as tasty as you thought it would, and adding it to a pound cake is a great idea in order to avoid waste. This grape cake combines red and green grapes with semolina (which adds crunchiness) and cinnamon, and is soft, moist and delicious!
Servings 2 25 cm long loaf cake pans
For the grape cake:
- 2 large eggs
- 200 grams (1 cup) sugar
- 140 ml. (2/3 cup) oil
- 240 ml. (1 cup) milk
- Pinch of salt
- 1 tsp. ground cinnamon
- 1/2 tsp. vanilla extract
- 280 grams (2 cups) all-purpose flour
- 70 grams (1/3 cup) semolina
- 10 grams (2 tsp.) baking powder
- 300-400 grams red and green grapes
- Icing sugar for decoration
Preheat oven to 170c degrees and grease the pans.
In a large bowl, whisk eggs, sugar, oil, milk, salt, cinnamon and vanilla until combined.
Add flour, semolina and baking powder and mix just until incorporated.
Add grapes and fold gently until they are dispersed in the mixture.
Pour the batter into the pans and smooth the top.
Bake for about 35-45 minutes or until a toothpick inserted in the center of the cakes comes out with moist crumbs.
Cool completely at room temperature.
Sprinkle with powdered sugar and serve.
- Instead of grapes you can use any other summer fruit you like, such as nectarines, peaches, plums, cherries or apricots.
- Nondairy version: convert the milk with soy milk.