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.
- Portion size 10 servings
- Credits : Canadian Living Magazine: September 2007
MethodGrease 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.)
Nutritional facts Per serving: about
- Sodium 234 mg
- Protein 3 g
- Calories 227.0
- Total fat 8 g
- Cholesterol 53 mg
- Saturated fat 4 g
- Total carbohydrate 36 g
- Iron 9.0
- Folate 20.0
- Calcium 3.0
- Vitamin A 7.0
- Vitamin C 5.0