Blueberry Grape Cake

Written by on in Cakes and Cookies

The great cooking website Food52.com was having a contest. The theme of the contest was grapes; anything you can make with grapes. Knowing how much my family loves my Tanned Apple Cake, I decided to use its base and create a new filling – a grape filling. I added some blueberries to the mix as well and the result was a very tasty cake. So now I’m waiting for the contest results as well 🙂

 

 

Print
Grape Cake
Author: 
Recipe type: Dessert
 
Fruity, great color, wonderful taste and easy. This is a variation of my apple cake that I came up with for a contest at Food52.
Ingredients
For the dough:
  • 1 Cup All Purpose Flour
  • 1 tsp Baking Powder
  • ⅓ Cup White Sugar
  • 100 Grams Butter
  • 2 Egg Yolks
For the filling:
  • 2 Cups Red Seedless Grapes - Halved
  • 2 Cups Frozen Blueberries
  • 2 tbsp White Sugar
  • 50 Grams Butter
  • ½ tsp Cinnamon
  • ½ tsp Corn Starch
For the Topping:
  • 2 Egg Whites
  • 2 tbsp White Sugar
Instructions
Prepare the dough base:
  1. Preheat oven to 175 C(350 F)
  2. Line the bottom and edges of an 8.5 Inch round baking pan with parchment paper
  3. In a mixer bowl, mix all the dough ingredients together until combined into one soft dough ball
  4. Flatten the dough on the bottom of the lined baking pan and just a bit on the edges.
  5. Place dough in the preheated oven for about 15 minutes until golden and puffed. Remove from oven and set aside.
Prepare the filling:
  1. In a medium saucepan place the butter, 2 tbsp sugar, grapes, cinnamon and blueberries and heat over medium heat. Stir often for about 10 minutes until grapes soften a bit.
  2. Add the corn starch and stir well until the grape mix is just a bit thicker (similar to jam)
  3. Gently place the grape mix on the baked dough and spread evenly. Make sure you do not spread on the edges, leave the edges with no filling. Set aside to cool a bit.
Prepare the topping:
  1. Using a mixer, beat the remaining 2 egg whites with 2 tablespoons of white sugar. Beat the eggs until you get a firm foam. To check if it's firm enough tilt the bowl, if the foam is steady it is ready. If it's a bit runny, beat some more.
  2. Spread the egg foam over the filling. Spread evenly over the edges as well and place back into the preheated oven for another 15 minutes until foam is golden on the top

 

Related posts:

  1. Layered Meringue Apple Cake
  2. Blueberry Banana Cake – Fast and furious
  3. Cinnamon Roll Cake with a hint of Chocolate
  4. Blueberry Banana and Cinnamon Muffins
  5. Orange Coconut Cake – Aroma Espresso Bar Style