Description
Grape cake is an ideal match for Vin Santo, the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.
Ingredients
- 2 eggs
- ⅔ cup white sugar
- 4 tablespoons unsalted butter, melted
- ¼ cup extra virgin olive oil
- ⅓ cup milk
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- 1 pinch salt
- 2 tablespoons grated lemon zest
- 2 tablespoons grated orange zest
- 10 ounces small purple grapes
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour a 9-inch springform pan
- tapping out any excess flour.
- Beat sugar and eggs in the bowl of a stand mixer fitted with the whisk attachment until thick and lemon-colored
- about 3 minutes. Add milk
- olive oil
- melted butter
- and vanilla; mix until blended.
- Sift flour
- baking powder
- and salt into a large bowl. Add lemon zest and orange zest and toss until coated with flour.
- Spoon the flour mixture into wet ingredients; stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Let sit for 10 minutes to allow the flour to absorb the liquids.
- Add 7 to 8 ounces grapes to the batter; stir to incorporate. Spoon batter into the prepared cake pan and smooth out the top with a spatula. Set remaining grapes aside.
- Bake cake in the center of the preheated for 15 minutes. Remove from the oven and sprinkle reserved grapes over the top.
- Return to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip
- about 40 more minutes.
- Remove from the oven and cool on a wire rack for 10 minutes. Run a knife along the sides of the pan to loosen the cake. Release and remove the side of the springform pan
- leaving the cake on the pan base. Let cool to room temperature. Cut thin wedges to serve.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 6