Grape Harvest Cake
The tiny grape, by average size and weight, hides an enormous historical and cultural impact that stretches back nearly 8000 years. I admit, I admire the grape both personally and professionally but we’ll skip the science of fermentation and focus on other aspects of the noble fruit.
Last year, a student approached me as she contemplated her grapes served with lunch and said,
“These grapes aren’t good for the environment.”
“How so?” I replied.
Looking at me exasperated —
“They don’t have seeds.
New grapes can’t grow.”
BRILLIANT! Talk about a teachable moment. It is exactly what our program is trying to accomplish. Consider what you eat. It is perhaps the most important decision you will make over three times a day. Did I mention she was in the 2nd grade?
We grow grapes in our garden, serve them in salads, dried and as a whole fruit snack. Our Grape Harvest Cake is a gem that our pastry chef came up with that is whole grain rich!
Ingredients: (Yields approximately 448 2oz servings)
- 2 Pounds Unsalted Butter
- 8 Cups Sugar
- 48 Eggs
- 3 Cups Olive Oil
- 32 Cups Whole Wheat Flour
- 1/3 Cup Baking Powder
- ¼ Cup Salt
- 6 Pounds Plain Nonfat Yogurt
- 16 Pounds Red Seedless Grapes
Directions: Cream together butter and sugar. Gradually add eggs. Add olive oil. Sift and add dry ingredients. Slowly add yogurt and half of the grapes. Pour batter in four parchment lined sheet trays and sprinkle with remaining grapes. Bake in 350 degree preheated oven 40-50 minutes.