Torta Duva Grape Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake 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 flour 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 in 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 at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.
• Remove from oven and cool on a wire rack. 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. Serve at room temperature, cut into thin wedges.

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, sift together the flour, baking powder and salt. Set aside.
• Make the batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until they lighten in color, 8 to 10 minutes. Slowly add the eggs, milk and 1/4 cup olive oil. Remove the bowl from the mixer and stir the flour mixture into the egg mixture.
• Thoroughly grease the bottom and sides of a 9-inch springform cake pan with the extra butter. Pour the batter into the pan.
• Meanwhile, in a small skillet over medium heat, add 1 tablespoon olive oil followed by 1 cup halved grapes. Saute for 1 to 2 minutes, then stud them into the top of cake batter, skin-side up in an even layer. Place cake in the center of the oven. Bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
• Meanwhile, slice the remaining grapes into medium thick slices. Heat 1 tablespoon of olive oil and the honey in a small saute pan. Bring to a light simmer over low heat. When it bubbles, about 2 to 3 minutes, add the sliced grapes and the lemon juice. Remove from the heat and pour over the cake. Serve with whipped cream.

Steps:

• Arrange a rack in the middle of the oven and preheat to 375°. Assemble the springform pan; butter and flour the insides.
• Sift or stir together the flour, baking powder, baking soda, and salt.
• With the mixer on low speed, cream the butter and sugar together in a big bowl; when blended, beat on high speed for a couple of minutes, until smooth and light. Scrape down the sides of the bowl, and beat in the eggs, one at a time, mixing well at moderate speed, then mix in the olive oil, the vanilla, and the citrus zest. Beat on high speed for 2 minutes or so, to lighten and smooth the batter.
• Scrape down the sides and, at low speed, mix in the dry ingredients, alternating with the wine. Add a third of each at a time, and beat for a few seconds before the next addition. When everything's been incorporated, scrape the sides (and bottom) of the bowl, and beat on high speed for about 20 seconds to finish the batter.
• Pour and scrape all the batter into the cake pan, and spread it in an even layer. Sprinkle a teaspoon of flour over the grapes, and toss so they're all lightly dusted. Scatter the grapes over the surface of the batter. Swirl a spatula or knife around them, folding and stirring them into the top of the batter-don't fold or swirl deeper than an inch. The fruits don't need to be completely covered, because they will sink as the cake rises.
• Set the pan in the oven, and bake for 25 minutes, or until the top is set, though the batter underneath will still be loose and will shake. Carefully take the cake out of the oven-or just bring it to the front of the rack, where you can reach it-and scatter the butter bits and then the sugar on the top.
• Return the cake to the oven, and bake another 15 minutes or so-a total of 40 minutes or more-until the cake is set and the top is golden brown and lightly glazed by the final sugar and butter. Test doneness by inserting a cake tester or toothpick into the middle to see if it comes out clean. Remove from the oven to a cooling rack.
• Let the cake cool for about 10 minutes, then open the spring and remove the side ring. Let the cake cool thoroughly before serving. Remove the metal pan bottom, if you want, after an hour or so, when you can handle the cake: lay a piece of parchment or wax paper on the cake top (so the pretty surface doesn't get messed up), then a plate or a wire rack. Flip the cake over; pry and lift off the pan bottom. Invert the cake again, onto a rack if it needs to cool further, or onto a serving plate.
• Serve at room temperature, sliced into wedges. I love the cake plain with just a dusting of powdered sugar, or garnish it with whipped cream.

Steps:

• Preheat the oven to 350 degrees. Generously butter and flour a 9-inch springform pan, tapping out any excess flour. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat eggs and sugar until thick and lemon colored, about 3 minutes. Add melted butter, the olive oil, milk, and vanilla extract, and mix until blended.
• Sift flour, baking powder, and salt into a large bowl. Add lemon and orange zests, and toss to coat the zest with flour. Spoon zest mixture into 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 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 a 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.