Roasted Grape and Olive Oil Cake

A classic lemon olive oil cake, topped with bright, late summer grapes, roasted with brown sugar and fennel.

Baking with grapes is just so much fun. All through pastry school, we never touched grapes. We used lots of berries, created a bunch of cakes with bananas, and even played with tropical fruits like mango, pineapple, and passionfruit. But grapes, those were basically for snacking and really nothing else. The idea of creating desserts with grapes truly did not even cross my mind until I was working on the pastry team at Blackberry Farm. We were the most spoiled pastry chefs in the world and would daily get garden deliveries from both the farmers at the resort and other local farmers in the area. Produce deliveries were the highlight of the day and we’d smoosh together (obviously pre-COVID) around cardboard boxes of warm summer strawberries and peaches, snacking as we cleaned them and transferred them to sheet trays (where we would continue to snack off of them all through service…half of the good produce made it into desserts, the other half went straight into our bellies.

Then, in early August, our daily berry haul started to turn into grapes. We got baskets of dark, seedy concord grapes and moon grapes that looked like baby eggplants. They made the most stunning colored sorbets and were worked them into all kinds of desserts on the menu. My mind was blown. But then I returned home where I was greeted with sad, grocery store grapes meant for lunch boxes. Until we moved to Minnesota.

I’ve talked before about our cute little co-op across the street literally bursting with local, seasonal produce. I walked in a few weeks ago to find little satchels of bright, seasonal concord grapes lining the shelves and it took every single ounce of my willpower not to bring them all home with me that very minute. I did, however, start brainstorming about this little cake recipe.

how to make a roasted grape cake

For this cake, I really wanted to grapes to shine so we made them the focal point. A very simple, lemon olive oil was the perfect canvas for our little grape babies. We make the cake by simply whisking together flour, sugar, lemon zest, leavening agents and salt. I added a little semolina flour for a bit of texture, but if you don’t have it, you can just substitute more all purpose flour. Then we mix together the wet ingredients—eggs, buttermilk, lemon juice, and olive oil. The wet ingredients join the dry ingredients and are whisked until the batter is very smooth.

While the cake is baking, we roast the grapes. Simply toss the grapes in brown sugar, some crushed fennel seeds, and olive oil and transfer it to a baking dish. Let the grapes roast until they are beginning to blister and burst (like cherry tomatoes) and the liquid is bubbly. Then spoon the roasted grapes over the cooled and sliced cake and enjoy!

And, if you have any leftover grapes and juices, save them for spooning over ice cream or serving with a dollop of creme fraiche and some shortbread cookies. The flavors in this super simple dessert will impress all your friends, I promise!

Yield

one 9" cake, or 8 servings

Author

Anna Ramiz

Prep time

15 Min

Cook time

50 Min

Total time

1 H & 4 M

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Roasted Grape and Olive Oil Cake

A classic lemon olive oil cake, topped with bright, late summer grapes, roasted with brown sugar and fennel.

Ingredients

for the roasted grapes

• 10 oz (300 g) grapes
• 2 tbsp brown sugar
• 1 tsp fennel seeds
• 2 tbsp olive oil

for the olive oil cake

• 1 1/4 cup (250 g) granulated sugar
• Zest of one large lemon
• 1 1/2 cup (180 g) all purpose flour
• 1/2 cup (80 g) semolina flour
• 3/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp kosher salt
• Juice of one large lemon
• 1 cup (200 g) olive oil
• 1 cup (227 g) buttermilk, at room temperature
• 3 eggs, at room temperature

Instructions

1. Preheat oven to 350° F.
2. Roughly chop fennel seeds and place them in a large bowl. Add the grapes, brown sugar, and 2 tbsp of olive oil and stir to coat. Transfer the mixture to a baking dish and roast for 20-25 minutes, until grapes are soft and have just begun to burst. Remove from the oven and let cool.
3. Grease a 9” springform pan with olive oil and line with parchment paper, set aside.
4. In a large bowl, combine granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until well-mixed. Add the flour, semolina flour, baking soda, baking powder, and salt to the sugar mixture and whisk everything to combine.
5. In another medium-sized bowl or large glass measuring cup, whisk together olive oil, buttermilk, lemon juice, and eggs until smooth and homogenous.
6. Slowly pour wet ingredients into the bowl with the dry ingredients, and whisk until the batter is smooth and no clumps of flour remain.
7. Pour batter into your prepared springform pan and smooth into an even layer using a knife or offset spatula. Bake for 45-55 minutes, until the cake is dark golden brown in color, the sides are beginning to pull away from the pan, and the center is set and no longer wiggly. (If the top is getting too brown, but the center is not yet set, you can loosely place a piece of foil over the top to slow down the browning.)
8. Let the cake cool completely in the pan before inverting onto a plate. Slice the cake and spoon the roasted grapes over top of each slice.

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Pineapple Cheesecake Bars

These simple pineapple cheesecake bars feature browned butter, a coconut cookie crust, and swirled fresh pineapple compote flavored with garden herbs.

Guys, I am so so excited to share this recipe with you! Vanilla bean, pineapple sage, and pineapple jam. Browned butter cheesecake filling. Coconut cookie crust. These easy cheesecake bars have it all! I developed this recipe completely on a whim about a month ago and I’ve literally been counting down until I had the opportunity to share them with you because I just know you’re going to love them as much as I do.

It all started because I had a slowly-softening pineapple sitting on my counter leftover from a styled client shoot. I needed to do something with it before it rotted and time was running out. I also noticed that my pineapple sage plant was having a moment out in the garden, bushy and beautiful and green. I like the idea of creating desserts with fun word play, so a pineapple + pineapple sage jam was born. It’s sweet and floral and a really lovely complement for a tangy, cream cheese filling.

cooking with pineapple sage

You all know how much I LOVE using herbs in my desserts and pineapple sage is a fun one. It’s a tender herb, often planted in gardens to attract hummingbirds and butterflies, with bright red blossoms and vibrant green leaves. The leaves have a distinctive, fruity pineapple-like smell, while the flavor is bright and herbaceous. If you don’t have or can’t find pineapple sage, you could easily substitute another herb like lemon verbena, mint, or basil. Or you could leave it out completely and make a vanilla pineapple jam that would still be delicious.

making the perfect cheesecake

Making the perfect cheesecake really comes down to two key factors: temperature and mixing. Cream cheese NEEDS to be at room temperature so that it will beat properly, into a smooth paste, rather than clump together. The other ingredients (butter, eggs, cream) should also be the same temperature as the cream cheese so that everything is able to homogenize properly.

When making cheesecake batter, scrape down the sides and bottom of your bowl often. This will help ensure that there are no sneaky cream cheese clumps clinging to the bowls that will leave you with lumpy batter. It’s also important to whisk together your sugar and cornstarch before adding it to the batter. The sugar granules will help break up the starch clusters in the cornstarch, making it easier to incorporate into a smooth batter.

how to make pineapple cheesecake bars

Start off by making an easy pineapple jam. Cubed pineapple, brown sugar, lots of vanilla, and pineapple sage and lemon verbena leaves (or mint or basil, see above) are combined in a saucepan. Bring it to a boil, then reduce the heat and let it simmer for 20-30 minutes, until pineapple is soft and sticky. Cool completely.

While the jam is cooling, we make our coconut cookie crust. I love using Maria Cookies because they are a favorite in our house and I almost always have a package on hand, but you could use graham crackers, gingerbread, or another shortbread cookie. Pulse cookie crumbs, coconut, and sugar in a food processor and then stir in melted butter until everything is moistened. Press the crust into a pan and set is aside while you work on the batter.

Brown some butter in a small saucepan and then let it cool off in the fridge until it reaches room temp and starts to solidify a bit. Using a hand mixer or a standing mixer, beat your cream cheese to soften. Add the sugar and cornstarch, followed by the eggs, heavy cream, and vanilla. SCRAPE DOWN THE SIDES OF THE BOWL A LOT. Add your softened browned butter and beat until your cheesecake batter is luscious and smooth. Pour it into your cookie crust and dollop pineapple jam over the top. Use a skewer to swirl the jam in and then bake your cheesecake bars until they are set with just a slight wiggle in the center. Chill those babies and then snack on them all summer long.

Yield: makes one 9x13" pan, about 24 servings

Author: Anna Ramiz

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Pineapple Cheesecake Bars

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

These simple pineapple cheesecake bars feature browned butter, a coconut cookie crust, and swirled fresh pineapple compote flavored with garden herbs.

Ingredients

for the pineapple jam

• 2 cups diced pineapple
• 1/4 cup brown sugar
• 1/2 tsp vanilla powder (or 1 tsp vanilla extract)
• 1 sprig (about 8 leaves) lemon verbena*
• 4 large leaves of pineapple sage*

for the cheesecake filling

• 3 tbsp unsalted butter
• 16 oz full-fat cream cheese, softened
• 3/4 cup (150 g) granulated sugar
• 2 eggs
• 3 tbsp heavy cream
• 1/4 tsp kosher salt
• 1 tsp vanilla extract
• 1 1/2 tsp cornstarch

for the crust

• 5 oz cookie crumbs (such as graham crackers, Maria Cookies, or other shortbread)
• 1/4 cup shredded coconut
• 2 tbsp granulated sugar
• 4 tbsp melted butter

Instructions

to make the pineapple jam

1. Combine all ingredients in a large saucepan and set over medium heat. Bring to a boil, and then simmer for 20-30 minutes, until sugar is completely dissolved, pineapple has softened, and jam has slightly thickened. Remove from heat and cool completely.

to make the cheesecake bars

1. Preheat the oven to 325° F.
2. In the bowl of a food processor fitted with the blade attachment, combine cookie crumbs, coconut, and sugar. Pulse for 30 seconds until combined.
3. Transfer to a bowl and stir in the melted butter until coated and sufficiently moist. Press into an even layer in a parchment-lined 9x13 pan. Set aside.
4. Place butter in a small saucepan set over medium heat and cook, swirling occasionally, for 6-7 minutes, until fragrant and flaked with little brown spots. Transfer to a bowl and place in the refrigerator to cool completely.
5. In a small bowl, whisk together sugar and cornstarch.
6. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Scrape down the sides of the bowl, and add the sugar/cornstarch mixture. Cream for about 2 minutes, until light and fluffy. With the mixer on low speed, add the eggs, one at a time, followed by the heavy cream, vanilla extract, and cooled browned butter. Switch the whisk attachment and whip until very smooth and no lumps remain.
7. Pour the cheesecake batter over the crust and use an offset spatula to smooth into an even layer.
8. Dollop the pineapple jam over the top of the cheesecake and swirl with a knife or skewer.
9. Bake for 30-35 minutes, until set. Cheesecake should barely jiggle when shaken. Let cool to room temperature and then cover and chill for at least 12 hours. Slice and serve.

Notes:

If you don't have lemon verbena or pineapple jam (they are a bit difficult to find), you could substitute them with another bright herb, like mint or basil. You could also choose to leave them out completely.

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Lemon Olive Oil Loaf with Pluot Basil Jam

It’s been a minute since I’ve shared a new recipe on here. I spent the last month taking a little break, pursuing a couple of other projects and taking a much-needed social media breather, but I’m back, baby! And I’m bringing this sweet little lemon olive oil loaf with me. At the restaurant this past month, we’ve been racking our brains to create brunch items that are fairly low-maintenance to make, but delicious and interesting. With sweeter dishes like waffles and French toast on the regular menu, brunch dessert isn’t a huge seller and it’s been kind of a bummer to create something new each week and have it not sell well. But, on the bright side, it’s gotten my little creative recipe development wheels spinning, brainstorming slightly sweet bites that are great in the morning with a cup of a coffee or as an afternoon pick me up—this guy fits the bill.

This lemon olive oil loaf is slightly sweet, very tangy, and super moist. It only needs a bowl and a whisk and uses ingredients you probably already have on hand. You can also sub the lemon zest for pretty much any other flavor you’re in the mood for…orange or lime zest, chamomile tea, chai spices…it’s ultra versatile and ultra delicious. One little note—this cake has a high moisture content (from the olive oil and yogurt) and will take a little longer to bake through. It’s going to be deeply golden on top, but if you feel like your cake is getting a little too dark while the insides still need more time, you can tent it with aluminum foil to help keep some of that browning at bay.

Pluots are the prettiest little purplish fruits, a cross between plums and apricots, and they make for a bright fuchsia jam which I am 100% on board with. If you can’t find pluots, you can totally use plums or peaches or apricots, all would work beautifully with this little loaf.

Lemon Olive Oil Loaf with Pluot Basil Jam

Yield: one 9x5” loaf and about 1 cup of jam

Ingredients

for the jam

1 lb (about 4) pluots, sliced 

4-5 basil leaves

3 tbsp sugar

3 tbsp water

1/4 tsp salt

for the cake

1 cup (130 g) olive oil

2 cups (250 g) all purpose flour

1 tsp kosher salt

1/2 tsp baking powder

1/2 tsp baking soda

2 eggs

1 cup (200 g) granulated sugar

1/4 cup (85 g) honey

3/4 cup whole milk yogurt

1/4 cup heavy cream

1 tsp vanilla 

Zest of one lemon

for the glaze

1/4 cup (30 g) powdered sugar

2 tbsp whole milk yogurt

1 tbsp lemon juice

1 tsp honey

Procedure 

to make the pluot basil jam:

1. Place sliced pluots, sugar, water, basil and salt in a medium saucepan and stir to combine. Cook over medium heat for 15-20 minutes until pluots are soft and sauce is thickened to syrup consistency. Remove from heat and let cool completely. 

to make the lemon olive oil cake: 

1. Preheat oven to 350° F and line a loaf pan with parchment paper. Set aside. 

2. In a medium bowl, stir together flour, salt, baking powder, and baking soda. Set aside. 

3. In a large bowl, whisk together sugar, honey and eggs until light, fluffy, paste forms, about 2 minutes. 

4. Add yogurt, heavy cream, vanilla, and lemon zest and whisk to combine. Slowly stream in olive oil, whisking continually. When all of the olive oil has been added, continue whisking for one more minute. 

5. Add dry ingredients to the liquid mixture and whisk until just combined and no flour streaks remain. 

6. Pour batter into prepared cake pan and bake for 45-50 minutes, until deeply golden brown and a knife or toothpick inserted in the center comes out clean. Let cool slightly and then remove from pan. 

to make the glaze:

1. Sift powdered sugar into a small bowl. Add yogurt, lemon juice, and honey and whisk until smooth. Add a splash of heavy cream if the glaze is too thick or a tablespoon of powdered sugar if it is too thin. Pour over cooled cake and serve with pluot basil jam. 

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