Grape and Muscat wine Cake
Grape and Muscat wine Cake
Ingredients
- 2 cups (500 ml) unbleached all-purpose flour
- 2 teaspoons (10 ml) baking powder
- 1/2 teaspoon (2.5 ml) salt
- 1/2 cup (125 ml) unsalted butter, softened
- 3/4 cup (180 ml) sugar
- 1/4 cup (60 ml) vegetable oil
- Grated zest of 1 orange
- 1 teaspoon (5 ml) vanilla extract
- 2 eggs
- 1 cup (250 ml) sweet Muscat wine
- 2 cups (500 ml) red seedless grapes
- 2 tablespoons (30 ml) honey
Instructions
- With the rack in the middle position, preheat the oven to 180°C (350°F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper and butter.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, with an electric mixer, cream the butter with the sugar, oil, orange zest and vanilla. Add the eggs, one at a time, beating until smooth. With the mixer on low speed, add the dry ingredients, alternating with the wine.
- Using a spatula, fold half the grapes into the batter.
- Scrape the batter into the pan. Arrange the remaining grapes on top, pressing them lightly into the batter. Bake until a toothpick inserted in the centre comes out clean, about 70 minutes.
- Let cool slightly. Unmould and finish cooling on a cake rack.
Grape and Muscat wine Cake