Recipe courtesy of Laura Calder
Save Recipe Print
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
10 servings
Level:
Easy

Ingredients

Directions

Heat oven to 350 degrees F/180 degrees C. Rub a 9-inch/23-cm springform pan with olive oil and line the bottom with a parchment paper. 

 Beat the egg yolks and sugar until thick, pale and ribbony. Mix in the olive oil, lemon juice and zest and the orange zest. Add the flour and stir to combine. Beat the egg whites with the salt to soft peaks and gently fold into the batter. Fold in half the grapes. Pour into prepared pan and bake for 20 minutes. Sprinkle the remaining grapes onto the top of the cake and continue to bake until a toothpick comes out clean when inserted into the center of the cake, about 25 minutes. Cool on a rack, then unmold. Brush the top generously with extra-virgin olive oil and sprinkle some dark brown sugar over the cake.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Olive Oil-Grape Cake with Honey-Ginger Glaze

Recipe courtesy of Alex Guarnaschelli

Olive Oil Cake

Olive Oil Cake

Recipe courtesy of Michael Chiarello

Olive Oil Honey Cake

Recipe courtesy of Jamie Deen

Lemon Olive Oil Cake

Recipe courtesy of Ayesha Curry

Rosemary Olive Oil Cakes

Orange and Olive Oil Cake

Recipe courtesy of Guy Fieri

Chocolate Olive Oil Cake

Recipe courtesy of Nigella Lawson

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories