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Upside Down Grape Cake, Verjuice and Extra Virgin Olive Oil Ice Cream, with Vino Cotto

Raisin and Ginger Wafer

Recipe by: Maggie Beer

Verjuice and extra virgin olive oil ice cream 100ml water 200g caster sugar 4 egg yolks Zestoflemon 200ml verjuice Pinch of sea salt 200ml extra virgin olive oil Upside down grape cake Verjuice syrup 375ml verjuice 250g caster sugar 3 fresh bay leaves 1 x 12cm sprig fresh rosemary 8 strips lemon rind 2 tablespoons verjuice, additional 350g white grapes Upside down grape cake batter 4 eggs, separated 1 cup caster sugar Zest of 1 lemon 80ml extra virgin olive oil 80ml verjuice 1 cup plain flour teaspoon baking powder Vino cotto raisin, ginger and lemon wafer 1/3 cup raisins, very finely chopped 20ml vino cotto 250g unsalted butter, cut into cubes at room temperature 100g caster sugar teaspoon sea salt 300g plain flour Grated rind of 2 lemons 70g crystallized ginger, finely chopped


Verjuice and extra virgin olive oil ice cream 1. Place water and sugar into a saucepan over a high heat and bring to the boil, allowing sugar to dissolve. Boil for 30 seconds, remove from heat and pour into a shallow tray. Refrigerate for 3 minutes to cool slightly. Pour into a jug. 2. Place egg yolks, lemon zest, verjuice and salt into a food processor and while processing pour olive oil in a trickle as if making mayonnaise. Pour in sugar syrup in a thin stream. Transfer to a wide shallow dish and place in freezer for 5 minutes or until very cold but not frozen. 3. Pour into a pre-chilled ice cream machine and churn until frozen. Scrape ice cream into a shallow plastic container with a lid and freeze until firm. Upside down grape cake 1. Pre-heatovento180C.Linebaseandsidesofa20cmsolid-based cake tin with baking paper. If you only have a springform cake tin place it on a baking tray to catch any syrup that may escape. Ensure the collar of the baking paper is 3-4cm higher than the side of the tin. 2. For verjuice syrup, place verjuice, sugar and bay leaves in a large deep frying pan over a high heat and stir occasionally until sugar has dissolved. Bring to a rapid boil over high heat. Boil for 8-9 minutes or until it begins to form a brown caramel colour, add rosemary and lemon rind. Continue cooking for 23 minutes over high heat until deep golden brown but not burnt. 3. Remove from heat and stir in an additional 2 tablespoons of verjuice. 4. Immediately pour into the cake pan to prevent further cooking. Carefully arrange bay leaves, lemon zest and rosemary and place grapes on top of syrup, covering the base of the tin. 5. For cake batter, in the mixing bowl of an electric mixer beat egg yolks with half the sugar and lemon zest until thick and pale. With the mixer running, slowly pour in extra virgin olive oil and verjuice into the egg yolk mixture, whisk for 30 seconds to combine. 6. Sift in the flour and baking powder and beat for 1 minute or until batter is smooth. Pour into a large mixing bowl and set aside. 7. Place egg whites into a clean mixing bowl and whisk until soft peaks form. Continue to whisk, gradually adding remaining sugar. Whisk until sugar has dissolved. 8. Gently fold in the meringue 1/3 at a time into the batter mixture using a large metal spoon. 9. Pour mixture into prepared tin and bake for 40-45 minutes, or until cooked all the way through. Remove from oven and allow to cool in thetinforanhourbeforeturningout.Beforeturningoutpulloutorcutoffbakingpapercollarsoitislevelwiththecake.Pouroffsomeof the syrup into a jug, take care as it will be hot. 10. To serve, invert onto a large serving plate with a curved lip to catch the syrup. Remove baking paper base as required. Drizzle cake with extra syrup. Vino cotto raisin, ginger and lemon wafer 1. Pre-heatovento180C.Lineabakingtraywithbakingpaper. 2. Soak raisins in a small bowl with vino cotto and set aside. 3. Combine butter, sugar and salt in the bowl of an electric mixer and beat until well combined, but be careful not to over mix. 4. Sift flour into butter mixture and mix on low speed until combined. 5. Stir in raisins and vino cotto mixture, lemon rind and ginger. 6. Divide dough into four parts. Take one part and place it between two sheets of baking paper and roll out to 2mm thick. Place on a baking tray and chill in refrigerator to rest for 10 minutes. 7. Remove the top sheet of baking paper. Bake for 8-9 minutes, or until golden and crisp. Allow to cool on tray before serving. Repeat with remaining dough. 8. To serve, break wafer into shards and serve with quenelles of ice cream and cake.