We love cakes in every conceivable shape and form, but nut cakes have a special place in our hearts because they are always so incredibly delicious and moist. Add some fruit or berries to the mix, and it gets even better. This simple Mixed Nut Cake with Grapes is, quite frankly, the best of the best. Nutty, moist, and wonderfully fruity, thanks to the grapes. An absolutely delicious combination!
Unfortunately, nuts have never been the cheapest baking ingredient you can find at the supermarket. As a result, recipes that call for a large amount of ground or chopped nuts don’t make it onto our baking list all that often. We do a fair bit of baking, and a basic sponge cake made with flour, eggs, and similar staples is significantly more budget-friendly.
As for the price of nuts, things haven’t exactly improved lately. Due to a changing climate and various crop failures, items like hazelnuts have become quite expensive compared to previous years. It makes you think twice before deciding to bake a cake that requires a generous helping of nuts.
So, while a delicious nut cake like this one might not appear on the coffee table every single week, simply because the budget doesn’t always allow for it, it’s still a treat worth indulging in occasionally. At least, that’s how we see it. The cake is just too good not to bake every once in a while…
Preparing the cake is quite straightforward. You just need to make sure you incorporate plenty of air into the batter. Since there’s a significant amount of nuts involved, you have to be a bit more intentional about this to ensure the cake doesn’t turn out too dense.
For this reason, when making this cake, you should thoroughly beat the egg yolks with the sugar and whip the egg whites into an airy meringue-like consistency. Both steps ensure that the batter becomes light and fluffy, resulting in a cake that rises nicely rather than getting too dense.
There’s really not much more to it. Simply scatter the grapes over the batter, and the cake is ready for the oven. If you’re worried that the grapes might get too dark or even burn during baking – don’t be. They sink into the batter quite quickly, which protects them from excessive heat.
We have several recipes for nutty cakes here on the blog. If you’d like to try more, take a look at our simple Hazelnut Loaf Cake, for instance. It’s packed with hazelnuts and turns out wonderfully moist and delicious!
As for baking recipes that feature grapes, our collection is still a bit limited. That said, we do have a fantastic recipe for an Olive Oil Cake with Red Grapes – it’s truly delicious. If you prefer simple cakes, you’re sure to enjoy this one as well.
INGREDIENTS / ZUTATEN
4 medium eggs, separated
1 pinch of salt
3.5 oz. (100g) sugar (fine)*
3.5 oz. (100g) brown sugar*
4 fl. oz. (120ml) neutral oil (e.g., rapeseed oil*)
6 fl. oz. (180ml) milk
1 tsp. vanilla extract*
7 oz. (200g) stronger all-purpose flour*
3.5 oz. (100g) ground almonds*
3.5 oz. (100g) ground hazelnuts*
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon*
1/4 tsp. ground cardamom*
1.8 oz. (50g) mixed nuts, coarsely chopped
approx. 400g mixed seedless grapes
4 Eier (M), getrennt
1 Prise Salz
100g Zucker (fein)*
100g brauner Zucker*
120ml neutrales Öl (z.B. Rapsöl*)
180ml Milch
1 TL Vanille Extrakt*
200g Mehl (Type 550)*
100g Mandeln*, gemahlen
100g HaselnĂ¼sse*, gemahlen
1 1/2 TL Backpulver
1/2 TL Zimt*
1/4 TL Kardamom*
50g NĂ¼sse, gemischt & gehackt
etwa 400g Weintrauben (kernlos), gemischt
Backform Umrechner
Dir fehlt die passende Backform fĂ¼r ein Rezept? Kein Problem, mit diesem kleinen Rechner kannst du dir die Zutatenmengen umrechnen lassen!
DIRECTIONS / ZUBEREITUNG
1. Wash and drain the grapes, then remove them from the stems. Coarsely chop the mixed nuts and set them aside.
2. Preheat the oven to 180°C (350°F). Line a 24cm springform tin* with baking parchment and lightly grease it if necessary. Set aside.
3. Separate the eggs and mix the egg whites with a pinch of salt. Once the egg whites begin to foam up, slowly add the fine sugar and continue mixing until you get a thick and glossy meringue.
4. In a large bowl, mix the egg yolks with the brown sugar until light and fluffy. Combine the oil with milk and vanilla extract. In a separate bowl combine flour, ground nuts, baking powder, ground cinnamon and ground cardamom. Add these dry ingredients in two batches, alternating with the oil-milk mixture to the bowl and stir to combine. Next, add the meringue in several batches to the bowl as well and fold in gently – you want to keep as much volume as possible. Finally, fold in half of the chopped nuts.
5. Transfer the batter to the prepared springform tin and sprinkle the drained grapes and the remaining chopped nuts evenly on top of the batter. Bake the cake in the preheated oven for about 52–55 minutes. Check halfway through the baking time – if the cake gets too dark, cover it with a piece of baking parchment or aluminum foil and continue baking. Remove the finished cake from the oven and let it cool completely inside the baking tin. If desired, dust the cake with a little confectioners’ sugar before serving (optional).
1. Die Weintrauben waschen und abtropfen lassen, dann von den Stielen abzupfen. Die gemischten NĂ¼sse grob hacken und zur Seite stellen.
2. Den Ofen auf 180°C (350°) Ober-/Unterhitze vorheizen. Eine 24cm Springform* mit Backpapier auslegen und ggf. leicht einfetten. Zur Seite stellen.
3. Die Eier trennen – das EiweiĂŸ mit einer Prise Salz aufschlagen. Wenn das EiweiĂŸ halbwegs fest ist, den feinen Zucker langsam einrieseln lassen und weiter aufschlagen, bis eine dicke, glänzende Baisermasse entstanden ist.
4. Das Eigelb mit dem braunen Zucker in einer groĂŸen SchĂ¼ssel ebenfalls aufschlagen, bis die Mischung hell und luftig aussieht. Rapsöl, Milch und Vanille Extrakt verrĂ¼hren. Das Mehl mit den gemahlenen NĂ¼ssen, dem Backpulver, Zimt und Kardamom vermengen, dann in zwei Portionen, abwechselnd mit der Ă–l-Milch-Mischung zur SchĂ¼ssel dazugeben und alles gut verrĂ¼hren. Die Baisermasse in mehreren Portionen zur SchĂ¼ssel dazugeben und vorsichtig unterheben – hier sollte so viel Volumen wie möglich erhalten bleiben. Zum Schluss noch etwa die Hälfte der gehackten NĂ¼sse dazugeben und unterheben.
5. Den Teig in die vorbereitete Form schĂ¼tten, dann die abgetropften Trauben auf dem Teig verteilen und alles mit den verbliebenen NĂ¼ssen bestreuen. Den Kuchen im vorgeheizten Ofen fĂ¼r etwa 52-55 Minuten backen. Nach der Hälfte der Backzeit einmal checken – sollte der Kuchen zu dunkel werden, einfach mit einem StĂ¼ck Backpapier oder Alufolie abdecken und weiterbacken. Den fertigen Kuchen aus dem Ofen nehmen und in der Form komplett abkĂ¼hlen lassen. Wer mag, kann den Kuchen vor dem Servieren noch mit etwas Puderzucker bestäuben (optional).
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Here is a version of the recipe you can print easily.
Print
Simple & Easy Mixed Nut Cake with Grapes
- Prep Time: 00:15
- Cook Time: 00:55
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
This simple and easy-to-make nut cake has a great texture, great flavors and also got some additional grapes on top. The perfect combination!
Ingredients
4 medium eggs, separated
1 pinch of salt
3.5 oz. (100g) sugar (fine)*
3.5 oz. (100g) brown sugar*
4 fl. oz. (120ml) neutral oil (e.g., rapeseed oil*)
6 fl. oz. (180ml) milk
1 tsp. vanilla extract*
7 oz. (200g) stronger all-purpose flour*
3.5 oz. (100g) ground almonds*
3.5 oz. (100g) ground hazelnuts*
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon*
1/4 tsp. ground cardamom*
1.8 oz. (50g) mixed nuts, coarsely chopped
approx. 400g mixed seedless grapes
Instructions
1. Wash and drain the grapes, then remove them from the stems. Coarsely chop the mixed nuts and set them aside.
2. Preheat the oven to 180°C (350°F). Line a 24cm springform tin* with baking parchment and lightly grease it if necessary. Set aside.
3. Separate the eggs and mix the egg whites with a pinch of salt. Once the egg whites begin to foam up, slowly add the fine sugar and continue mixing until you get a thick and glossy meringue.
4. In a large bowl, mix the egg yolks with the brown sugar until light and fluffy. Combine the oil with milk and vanilla extract. In a separate bowl combine flour, ground nuts, baking powder, ground cinnamon and ground cardamom. Add these dry ingredients in two batches, alternating with the oil-milk mixture to the bowl and stir to combine. Next, add the meringue in several batches to the bowl as well and fold in gently – you want to keep as much volume as possible. Finally, fold in half of the chopped nuts.
5. Transfer the batter to the prepared springform tin and sprinkle the drained grapes and the remaining chopped nuts evenly on top of the batter. Bake the cake in the preheated oven for about 52–55 minutes. Check halfway through the baking time – if the cake gets too dark, cover it with a piece of baking parchment or aluminum foil and continue baking. Remove the finished cake from the oven and let it cool completely inside the baking tin. If desired, dust the cake with a little confectioners’ sugar before serving (optional).
Notes
Let the baking begin!
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