French Grape Harvest Cake
This recipe makes 10 servings
|Per serving: about||-|
|total fat||8 g|
|sat. fat||4 g|
- Portion size: 10
This light moist cake is simple and impressive. No Muscat de Beaumes-de-Venise? Try a late-harvest Riesling, Vidal or even white grape juice. The smaller the grape the better, with Champagne grapes being the best choice. Be sure they are dry before using.
- 2 2eggeggs
- 3/4 cup 3/4cupgranulated sugar
- 1/3 cup 1/3cupbutter, softened
- 1/4 cup 1/4cupextra virgin olive oil
- 1/2 tsp 1/2tspvanilla
- 1-1/2 cups 1-1/2cupsall-purpose flour
- 1 tsp 1tspbaking powder
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tspbaking soda
- 1-1/2 tsp 1-1/2tspgrated lemon rind
- 1-1/2 tsp 1-1/2tspgrated orange rind
- 1 cup 1cupMuscat de Beaumes-de-Venise, or other Muscat wine
- 2 cups 2cupssmall seedless red grapered grapes, (about 10 oz/300 g)
Grease 9-inch (2.5 L) springform pan. Line bottom with parchment paper; grease paper. Set aside.
In bowl, beat eggs with all but 2 tsp (10 mL) of the sugar until light; beat in butter, oil and vanilla until smooth.
In separate bowl, whisk together flour, baking powder, salt and baking soda; whisk in lemon rind and orange rind. Stir into egg mixture alternately with wine, making 3 additions of flour mixture and 2 of wine. Scrape into prepared pan, smoothing top.
Bake in centre of 350°F (180°C) oven for 10 minutes. Sprinkle with grapes; sprinkle with remaining sugar. Bake for 45 to 50 minutes or until deep golden and tester inserted into centre comes out clean.
Let cool in pan on rack for 5 minutes. Run knife around edge; release pan side. Let cool completely. (Make-ahead: Cover and store at room temperature for up to 3 days.)
Source : Canadian Living Magazine: September 2007