The end of the summer is near and I’m already reminiscing about our leisurely days on the beaches of the lovely island of Evia.
Every day the farmers would pack produce in their pick-up trucks and would drive around our village selling figs, pears, apricots, plums, and grapes. Using megaphones, they would announce their presence and this would be my cue to get my wallet and run to the street and shop. Figs and apricots were for breakfast every single day. While waiting for the sunset, we would pick up some sunshine-heavy grapes and enjoy them on the beach. This was our favorite time of the day!
This week our Tuesdays with Dorie baking group is making a Nectarine Upside-Down Chiffon Cake. My cake simply became a Grape Upside-Down Chiffon Cake with a Mediterranean Twist. Grapes, hazelnuts, olive oil, lemon peel, vanilla and reduced fruity white wine were my substitutions to the original recipe. The baking time was increased by 10 min.
The recipe is versatile and open to interpretations, so please go and play in the kitchen. It is still summer!
And a slice:
For the topping: 2 Tbs unsalted butter, 1 Tbs white sugar, grapes
For the streusel: 1/3 cup roasted hazelnuts, 1/3 cup all-purpose flour, ¼ cup packed dark brown sugar, 4 tablespoons unsalted butter, ½ cup quick-cooking oats
For the chiffon cake: 1 1/3 cup granulated sugar, 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon kosher salt, 1 tsp pure vanilla, 4 large eggs, 2 large egg whites, ¼ cup fruity olive oil, ¼ cup cold-processed sunflower oil, lemon peel from 1 lemon, 1 cup white dessert wine (reduced to ½ cup)