Muscat Grape Cake

Muscat Grape CakeMuscat Grape Cake

A grape cake has been at the forefront of my mind for a bit. A while back, I found some deeply flavoursome muscat grapes in a little greengrocer in our neighbourhood. Unable to resist – for they are not too easy to come by in London – I bought quite a lot and decided to bake with part of them. This gloriously purple, slightly messy thing you see pictured was the happy outcome.

The cake is lovely, and really quite simple. Even made with spelt flour, it is moist and beautifully perfumed. Perhaps the only less-than-perfect side is that the grapes tend to fall to the bottom – the batter is quite loose – making it more similar to an upside down cake than a, well, a coffee cake. I don’t mind it, but I should warn you in case you care about presentation…it might take some imagination, or, like in this case, hydrangeas.

Finally, a note on the grapes. Unfortunately, seedless grapes wouldn’t do the cake much justice. Best would be to use aromatic red varieties such as Muscat or Fragolino (Concord). White varieties like Chasselas or Sultana would work a charm, too, but they’ll all inevitably have seeds. If you don’t like the idea of crunchy seeds in your cake, perhaps try a different fruit altogether – all sorts of berries make a fine substitution.

Muscat Grape Cake

Muscat Grape Cake

155g / 1 1/2 cups plain or white spelt flour, or a mix
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
130g / 2/3 cup soft light brown sugar
2 large eggs
60 ml/ 1/4 cup fruity extra-virgin olive oil, plus more for brushing the pan
3 tablespoons whole plain yoghurt
Grated zest of 1/2 unwaxed lemon
1 tsp natural vanilla extract
150 ml / 2/3 cup dessert wine (Moscato, Baume de Venise, Sauterne etc.)
300 g / 1 1/2 cup red wine grapes
Icing sugar, for dusting

Preheat oven to 180°C/356°F. Brush  a 23 cm/ 9-inch springform pan with olive oil and set aside.

In a large bowl, mix flour, baking powder, salt and baking soda. In a separate, medium bowl, whisk the eggs and sugar at length, until creamy and pale yellow. Stir in the oil and yoghurt. Add lemon zest, vanilla, and the wine and whisk to combine.

Pour the wet ingredient over the dry and fold through until just combined, trying not to overwork the batter. Pour it into the prepared baking dish, then scatter the grapes all over the surface.

Bake for about 40 to 45 minutes, or until the top is set and deeply golden and the cake is cooked through – test it with a skewer. Let it cool in the pan for about 10 minutes, then release the run a knife all around the edges and under the bottom and free from the springform. Finish cooling it on a rack, then dust with icing sugar and serve.

You might also like:
Grape Must Pudding (Sugoli)
Baked Apricots with Muscat







  1. rossella November 4, 2012

    anche io ho fatto una torta col moscato!!!! (e ti avevo pure pensato nel mentre… ma com'è??? 😉 <3)

  2. Francesca November 4, 2012

    che foto, Vale…che atmosfera! Ecco, mi sembra di essere lì con te, a smettere di annoiarci con questa torta! Un bacio

  3. Mela e Cannella November 4, 2012

    Stessi pensieri stessa luce dentro e fuori di me, stesse voglie stessi desideri, sarà l'autunno credo.Questa torta poco fotogenica ma dall'aspetto intrigante appunto mi intriga parecchio….anche è il mio mood voglia di cose semplici ed essenziali!

  4. Junsui November 5, 2012

    I was so pleased to stumble upon your blog; this is a lovely sounding cake.

  5. Ana Cooks November 14, 2012

    it's so nice when i follow a blog that teachs and inpires me so much!
    It's always a pleasure to visit your blog.
    Thank you!

  6. Cristina December 2, 2012

    Credo che purtroppo sia troppo tardi per delle uve buone ma la terrò sicuramente a mente per l'anno prossimo perché mi incuriosisce davvero! Complimenti per il tuo sito. Cristina


Leave a Reply

Your email address will not be published. Required fields are marked *