Olive Oil & Red Grape cake


One layer – No icing – surely less calories

After baking, the grapes form little pockets of soft, sweet juice distributed throughout the cake.

(iPhone images)

Olive Oil & Red Grape Cake

(adapted from here)


  • 3/4 cup extra-virgin olive oil, plus more for brushing after cake is baked
  • eggs, separated
  • 3/4 cup granulated sugar
  •  Zest and juice of 1 lemon
  • Zest of 1 orange
  • 1 cup cake flour
  • 1/2 teaspoon salt
  • 9 ounces seedless red grapes
  • 1 tablespoon brown sugar for sprinkling after cake is baked


  1. Preheat oven to 350 degrees F; coat inside of 8″ cake pan with olive oil and line bottom with parchment paper
  2. Beat the egg yolks and sugar until thick and pale in color
  3. Add the olive oil, lemon juice, lemon zest, orange zest
  4. Stir in the flour
  5. Beat the egg whites with the salt in a separate bowl to soft peaks
  6. Gently fold beaten whites into cake batter
  7. Pour into cake pan; place half the grapes on top of the cake batter (they will sink during baking)
  8. Bake for 20 minutes then add remaining grapes to top of cake
  9. Continue to bake until toothpick inserted in center of cake comes out clean (35 – 40 minutes) (total baking time approximately 55-60 minutes)
  10. Remove from oven
  11. Brush top of cake with olive oil
  12. Sprinkle with brown sugar
  13. Cool in pan 10 minutes then remove from pan and cool on rack