Rosemary Grape Ricotta Cake is fragrant, juicy and a little decadent. It’s the perfect cake for snacking, especially if you’re looking for a little treat with some added clean ingredients like whole wheat flour, olive oil and coconut sugar.
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:8-10 slices 1x
1 cup coconut sugar
1/2 cup extra virgin olive oil
3 eggs (at room temperature)
1 cup full fat ricotta (at room temperature)
2 tbsp sour cream
1 tsp vanilla extract
1/2 tsp lemon zest
1–1/4 cup whole wheat flour
1 tbsp baking powder
1 tsp kosher salt
1 tbsp fresh rosemary
3 cups black seedless grapes
2 tsp cane sugar
Pre-heat oven to 375F, and grease a 9-inch springform pan.
In a large bowl, combine the sugar and oil and mix with an electric mixer until combined. The mixture will be gritty. On medium speed, add in one egg at a time, mixing well after each addition. Add in the ricotta, sour cream, vanilla and lemon zest, and mix on medium speed until well combined. You may need to stop and scrape down the sides of the bowl. The mixture will still look a bit gritty.
In a small bowl, sift together the flour, baking powder and salt. Add to the wet mixture, and blend on low speed until just combined. Don’t over mix.
Stir in the fresh rosemary, and pour the batter into the prepared pan. Arrange the whole grapes in a single layer on top of the cake, and sprinkle on the cane sugar.
Bake for 40-45 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Let cool on a wire rack before removing from the pan and cutting into slices.
Store cake in an airtight container on the counter for a day, or in the fridge for 3-4 days.
This recipe is adapted from Ina Garten’s recipe for Fresh Fig and Ricotta Cake from her new cookbook, Cook Like a Pro and also found in Food Network Magazine’s October 2018 edition.