Roasted Grape & Fennel Olive Oil Cake; by ful-filled

Would you like to try a toothsome and simple cake full of surprising flavors? If you've never baked with grapes (which we highly recommend trying), this easy-to-make dessert is a good place to start. 

Ful-filled's outstanding Roasted Grape & Fennel Olive Oil Cake recipe is one of our all-time favorites; especially during the summer. Treat yourself with the combination of fresh grapes and yummy cake and enjoy the unique and flavorful it will provide to you. 

 

ROASTED GRAPE & FENNEL OLIVE OIL CAKE

Ingredients: 

For the Fennel Olive Oil Cake:

  • 1 1/4 cups sifted all-purpose flour 
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup finely ground almonds or pistachios 
  • 2 large eggs
  • 1/2 cup + 2 tbsp Hiç Premium Extra Virgin Olive Oil
  • 3/4 cup + 1 tbsp granulated sugar
  • 1 tsp fennel seeds
  • 1 tbsp vanilla extract
  • 1/2 cup (125g) Greek yogurt

For the Roasted Grapes:

For the Greek Yogurt Glaze:

  • 2 tbsp Greek yogurt
  • 1 cup powdered sugar, sifted

Directions: 

For the Fennel Olive Oil Cake:

  • Preheat the oven to 350°F (175°C). Grease an 8" round cake pan with olive oil and line the bottom with a round of parchment paper.
  • Add fennel seeds to a mortar and pestle with 1 tbsp of sugar and grind until fine
  • Sift together the flour, baking powder, salt and fennel sugar. Add almond flour & whisk well, set aside.
  • Whisk the eggs and the remaining sugar in a medium bowl until fluffy and light in color, about 2 minutes. Slowly stream in the olive oil while continuing to whisk until all of the olive oil is incorporated well.
  • Add the dry ingredients alternately with the Greek yogurt. Mixing until just blended.
  • Pour the batter into the prepared pan and spread the batter out evenly with a spatula. Rap the pan on the counter 4 or 5 times to remove any pockets of air in the batter.
  • Bake the cake in the center of the oven, until a toothpick inserted comes out clean, approximately 22-25 minutes.
  • Remove the cake from the oven and allow to cool for 10 minutes on a wire rack. Remove the cake from the pan and allow to cool completely on the rack before icing.

For the Roasted Grapes:

  • Pre-heat oven to 400°F (200°C)
  • Add the grapes to a baking pan, drizzle with olive oil and sprinkle with fennel seeds
  • Roast for 15-20 minutes until the grapes have just started to release their juices and the skins have began to wrinkle
  • Remove grapes from the oven and allow to cool to room temperature before assembling the cake

For the Greek Yogurt Glaze:

  • Sift the powdered sugar into a medium bowl, add the Greek yogurt and whisk until smooth
  • The glaze should be thick but spreadable

For the Assembly: 

  • Once the cake and the roasted grapes have fully cooled, spoon the glaze over the cake. You can pre-slice the cake and glaze the individual slices, this allows for the neatest presentation.
  • Allow the glaze to air dry for about 15 minutes before arranging the grapes on top of the cake.
  • Garnish with young wild fennel seeds if you have access to them and serve :)

For more excellent recipes, visit https://www.ful-filled.com/category/food/

 

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