French Grape Harvest Cake
23 people added this to their Recipe Box
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 227 |
| pro | 3 g |
| total fat | 8 g |
| sat. fat | 4 g |
| carb | 36 g |
| fibre | 1 g |
| chol | 53 mg |
| sodium | 234 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 9 |
| vit A | 7 |
| vit C | 5 |
| folate | 20 |
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.
Ingredients
- 2 eggs
- 3/4 cup granulated sugar
- 1/3 cup butter, softened
- 1/4 cup extra virgin olive oil
- 1/2 tsp vanilla
- 1-1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1-1/2 tsp grated lemon rind
- 1-1/2 tsp grated orange rind
- 1 cup Muscat de Beaumes-de-Venise, or other Muscat wine
- 2 cups small seedless red grapes, (about 10 oz/300 g)
Preparation
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.)
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
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