Want a super-soft autumn cake without the butter? The secret to keeping the grapes from sinking into the batter is simple: try it today!
Autumn brings with it unmistakable aromas and juicy fruits, just waiting to be tossed in a wholesome, homemade dough. After honoring Tuscan tradition with a rustic schiacciata con l'uva (a flatbread with grapes) and wowing guests with the elegant seeds of frosted grapes, it's the perfect time to bake a soft, butter-free grape cake.
- Black grapes, strawberry grapes or seedless grapes 400 gr
- Flour 00 300 gr
- 3 medium eggs
- Brown sugar 150 g
- Sunflower seed oil 100 ml
- Milk or vegetable drink 100 ml
- Baking powder 16 g
- Grated lemon zest the zest of about 1 organic lemon
- 1 pinch of fine salt
- Powdered sugar
- Start by preparing the fruit: wash and thoroughly dry the grapes. If you've chosen a seeded variety, cut each grape in half and remove all the seeds. In a large bowl, crack the eggs into the bowl and add the sugar. Mix everything together with an electric mixer for at least 5 minutes. The secret to achieving the right consistency is obtaining a light, fluffy, and well-ripened mixture. Then, slowly pour in the seed oil and milk, continuing to mix on low speed to avoid deflating the mixture.
- Add a pinch of salt to enhance the flavors and flavor the mixture with the grated zest of an unwaxed lemon. Separately, sift the flour and baking powder: this step is essential to avoid unpleasant lumps and ensure perfect air bubbles.
- Incorporate the dry ingredients a little at a time, working gently with a spatula from the bottom up so as not to deflate the mixture. Add about two-thirds of the grapes to the batter and mix briefly to distribute them evenly. Pour the batter into a pan lined with parchment paper (or greased with a little oil and dusted with flour) and smooth the surface.
- Spread the remaining grapes over the cake, lightly pressing a few grapes into the batter. Bake in a preheated oven at 180°C (350°F) for about 40-45 minutes. Before removing from the oven, always test with a toothpick in the center of the cake: it should come out perfectly clean and dry. Let the cake cool completely before removing it from the pan, then dust generously with powdered sugar before serving.
This butter-free grape cake will win you over at first bite, thanks to its exceptionally moist and fragrant crumb. It's the absolute triumph of artisanal simplicity, a fantastic idea for a fall breakfast treat that tastes like home and family.
The secret to a truly pastry-like result lies in the consistency of the dough, which must be dense and well-whipped before baking. Only a dense structure will be able to support the weight of the fresh fruit, giving you a smooth table grape cake that's easy to slice.
But be very careful with this crucial step: always remember to dry the grapes thoroughly after washing them. Dust them lightly with flour and shake them thoroughly before adding them to the mixture: this is the secret to preventing the grapes from sinking into the cakes during baking.
If you prefer light and airy textures, this recipe will quickly become your go-to, just like the timeless butter-free apple and yogurt cake or a super soft ricotta plumcake.
Exploring the world of homemade leavened cakes is a wonderful journey: try the magic of a double-layered poured cake, or be inspired by our special selection of soft baked desserts for breakfast and snacks. Prepare the ingredients, and let's get kneading!
Doses & Ingredients
- Very low difficulty
- Very low cost
- Grated lemon zest the zest of about 1 organic lemon - to taste
- Powdered sugar to taste
- Baking paper / Large bowl / Electric mixer / Sieve / Silicone spatula / Springform cake tin (22-24 cm in diameter)
