Warm pie with raisins and grapes in olive oil
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Red seedless grapes make a wonderful pie filling, infusing it with a rich, fruity flavor. The pie itself is dense, moist, and delicious. The dough is quickly mixed with a mixer, and the pie is baked in a round cake pan. To serve, prepare two toppings. They will transform this seemingly simple pie into a sophisticated treat. The first topping is a honey syrup with ginger and grapes, and the second is almond-flavored whipped cream. Serve the pie warm with these toppings to fully enjoy the harmonious combination of flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 55g unsalted butter + extra softened butter for greasing the pan
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- Finely grated zest of 1 lemon
- 1.5 cups + 1 tbsp. premium flour
- 3/4 tsp baking powder
- 1/4 teaspoon salt
- 0.5 cups olive oil
- 0.5 cup whole milk, room temperature
- 1/3 cup golden raisins
- 2 cups red seedless grapes, halved
- 1 cup chilled heavy cream
- 1 tbsp icing sugar, sifted
- 1/4 - 0.5 tsp almond extract
- 0.5 cups honey
- 1 small piece of ginger, peeled and grated (about 2 tbsp)
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a large bowl, beat the butter and sugar with a mixer until light and fluffy, about 5-8 minutes. Gradually beat in the eggs and lemon zest. Sift 1.5 cups of flour into the same bowl. Add the baking powder and salt, stirring gently to distribute evenly. Add the olive oil and milk and knead the dough.
- In a separate bowl, combine the raisins and 1 cup of grapes and sift in the remaining 1 tablespoon of flour. Add the fruit mixture to the batter and stir until evenly distributed.
- Generously grease the bottom and sides of a 22cm springform pan or glass baking dish with softened butter. Pour the batter into the pan and place it on the middle rack of the oven.
- Bake until a toothpick inserted into the center comes out clean, 40-45 minutes. Remove the cake from the oven and let it cool slightly, then remove the springform pan ring.
- In a medium bowl, beat the cream with the powdered sugar and almond extract until soft peaks form.
- Add the honey to a small saucepan and bring to a simmer over low heat. Once it bubbles, thickens, and darkens slightly (about 3 minutes), add the ginger and the remaining 1 cup of grapes. Turn off the heat and let the mixture cool slightly.
- Serve slices of pie with a little of the grape-honey mixture and a dollop of whipped cream.
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