Olive Oil Grape Cake

Ingredients

• 120 ml olive oil (+1 tbsp for greasing)
• 350 g red grapes
• 2 organic oranges
• 1 vanilla pod
• 3 eggs
• 200 g whole grain sugar
• 250 ml white grape juice
• 300 g spelt flour type 1050
• 2 tsp Baking powder
• a pinch of salt
• 200 g crème fraîche

Instructions

1. 1.

   Line the bottom of a springform pan (about 24 cm diameter) with parchment paper and brush the rim with 1 tbsp olive oil. Wash the grapes, remove stems, halve them lengthwise, and discard seeds. Arrange the grapes cut-side down in a rosette pattern in the pan.

2. 2.

   Rinse the oranges hot, dry them, grate the zest finely, and juice them. Split the vanilla pod lengthwise and scrape out the seeds with a knife.

3. 3.

   Whisk the eggs with 150 g sugar, vanilla seeds, and orange zest until creamy. Add olive oil and 150 ml grape juice and mix in. Sift the flour with baking powder and a pinch of salt, then fold it into the wet mixture gradually. Pour the batter over the grapes in the pan. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 35–40 minutes, checking with a toothpick.

4. 4.

   Meanwhile, boil the orange juice with the remaining sugar and juice, then reduce over low heat to about half its volume in 20–30 minutes.

5. 5.

   Remove the cake from the oven and let it cool for about 15 minutes. Then poke the surface several times with a wooden stick and drizzle with one‑third of the syrup. Release the cake from the pan, dust it, place it on a wire rack (grapes facing up) and let it cool for about 30 minutes.

6. 6.

   Whisk the crème fraîche with 1 tbsp syrup. Drizzle the remaining syrup over the grape cake and serve topped with the whipped crème fraîche.