What to do with leftover grapes? Google grape cake. Make grape cake. Enjoy! It is delicious. Very moist, nice lemon taste and the grapes are delicious.
I found a lot of recipes and this is the one I ended up using – thanks to Supper in Stereo, I had seedless table grapes, red and green, and used them. I didn’t have almonds or ground almonds so used extra flour but it would be wonderful with ground almonds, perfect match for the lemon.
Next time I would only let it cool in the pan for about 5 minutes and then I would take it out of the pan and cool it on a rack. Reduces the chance of soggy-bottom cake.
It would be amazing with stronger grapes but you would have to seed them. Not so nice if you have to keep spitting out pits.
2 large eggs
2/3 cups sugar (use less if your grapes are on the sweet side–mine were quite tart), plus extra for finishing the cake
4 Tbsp melted butter
1/4 cup extra-virgin olive oil
1/3 cup milk
1/2 tsp vanilla extract
1 cup all-purpose flour
1/2 cup ground almonds (feel free to substitute flour here if you don’t have almonds, or even scale back the flour a bit and add more almond flour)
3/4 tsp baking power
a pinch of salt
zest of one lemon
2 cups flavourful grapes
Equipment: a 9″ round cake pan
Butter and flour a cake pan, then set it aside. Preheat your oven to 350 F.
Beat the eggs and sugar in a large bowl with an electric mixer until they’re thick, about 3 minutes. Beat in milk, butter, oil, and vanilla.
Sift together the flour, almonds, baking powder and salt. Add the zest, tossing it to make sure it is well-distributed. Then stir the flour mixture into the wet ingredients, making sure it is well-combined. Allow this mixture to sit for 10 minutes to make sure the flour has absorbed the liquids.
Gently stir in 1 1/2 cups of grapes, then transfer the batter to your cake pan.
Bake on the middle rack for 15 minutes. After 15 minutes, pull out your cake and top it with the reserved grapes. Sprinkle coarse granulated sugar overtop. Bake for about 40 more minutes, until the top of the cake is golden and springy. Remove from the oven and allow to cool in the pan.
This would probably keep for a couple of days. Serve it at room temperature just as it is.