Beaumes-de-Venise Cake with Grapes
- Olive oil
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup plus 2 tablespoons sugar
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 3 tablespoons extra-virgin olive oil
- 2 large eggs
- 1 teaspoon grated lemon peel
- 1 teaspoon grated orange peel
- 1 teaspoon vanilla extract
- 1 cup Beaumes-de-Venise or other Muscat wine
- 1 1/2 cups red seedless grapes
- Preheat oven to 400F.
- Brush 10-inch-diameter springform pan with olive oil.
- Line bottom of pan with parchment; brush parchment with olive oil.
- Sift flour and next 3 ingredients into bowl.
- Whisk 3/4 cup sugar, 6 tablespoons butter and 3 tablespoons oil in large bowl until smooth.
- Whisk in eggs, both peels and vanilla.
- Add flour mixture alternately with wine in 3 additions each, whisking just until smooth after each addition.
- Transfer batter to prepared pan; smooth top.
- Sprinkle grapes over batter.
- Bake cake until top is set, about 20 minutes.
- Dot top of cake with 2 tablespoons butter; sprinkle 2 tablespoons sugar over.
- Bake until golden and tester inserted into center comes out clean, about 20 minutes longer.
- Cool in pan on rack 20 minutes.
- Release pan sides.
- Serve slightly warm or at room temperature.
olive oil, flour, baking powder, salt, baking soda, sugar, unsalted butter, extravirgin olive oil, eggs, vanilla, venise, grapes
Taken from www.epicurious.com/recipes/food/views/beaumes-de-venise-cake-with-grapes-101605 (may not work)