Olive oil and sultana cake

Olive oil and sultana cake

By
From
Modern Italian Food
Makes
1
Photographer
Earl Carter

A recipe passed on to me by Lynne and Brian Chatterton. They use fresh sultana grapes in their recipe. I appreciate that unless you live in a wine-growing area it can be difficult to obtain fresh sultana grapes. But they do appear in the markets in February and March every year. Alternatively, use another sweet table grape variety with small berries.

Ingredients

Quantity Ingredient
2 large eggs
150g caster sugar
4 tablespoons olive oil
60g butter
5 tablespoons milk
200g plain flour
1 teaspoon baking powder
1 lemon, zested
1 orange, zested
a good grating of nutmeg
2 cups fresh sultana grapes
a little demerara sugar
icing sugar

Method

  1. Preheat the oven to 180°C and grease and line a 23 cm springform cake tin.
  2. Beat the eggs and sugar until pale and thick. Add the oil, butter and milk and mix well.
  3. In a separate bowl, sift together the flour and baking powder and stir in the citrus zests and nutmeg. Tip the dry ingredients into the batter and stir to combine. Add just over half the sultana grapes to the batter and mix in briefly.
  4. Pour the batter into the prepared cake tin and bake for 15 minutes. Remove from the oven and sprinkle on the remaining sultana grapes and the demerara sugar. Return to the oven and cook for a further 40 minutes. When cooked, remove from the oven, allow to cool and dust with icing sugar.
  5. Serve on a bed of grape leaves.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
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