Name: Red Grape and Muscat Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 500 ml (2 cups) unbleached all-purpose flour; 10 ml (2 tsp) baking powder; 2.5 ml (1/2 tsp) salt; 125 ml (1/2 cup) unsalted butter, softened; 180 ml (3/4 cup) sugar; 60 ml (1/4 cup) vegetable oil; 1 orange, grated zest only; 5 ml (1 tsp) vanilla extract; 2 eggs; 250 ml (1 cup) Muscat wine; 500 ml (2 cups) seedless red grapes; 30 ml (2 tbsp) honey

Preparation

- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line the bottom of a 20 cm (8-inch) springform pan with parchment paper.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, cream the butter with the sugar, oil, orange zest and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the wine.
- With a spatula, fold in half of the grapes.
- Pour the batter into the prepared pan. Place the remaining grapes on the batter and press lightly. Drizzle the honey on the batter. Bake for about 1 hour and 10 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Let cool. Unmould and let completely cool on a wire rack.

Red Grape and Muscat Cake

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Ingredients

Preparation

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