A Beaumes De Venise Cake

Prepare to delight your taste buds with this flavorful Grape Olive Oil Cake. This unique recipe combines the richness of olive oil with the natural sweetness of red seedless grapes, resulting in a moist and aromatic cake that is perfect for any occasion. The combination of citrus zest, Muscat wine, and the tender texture of the cake will transport you to the sun-kissed vineyards of the Mediterranean.

This Grape Olive Oil Cake is a true culinary delight that captures the essence of the Mediterranean region. The use of olive oil lends a subtle richness and a delicate hint of fruity flavor to the cake. The burst of sweetness from the red seedless grapes, combined with the citrusy aroma of lemon and orange zest, creates a harmonious balance of flavors.

Whether enjoyed as a standalone dessert or accompanied by a dollop of whipped cream or a scoop of vanilla ice cream, this Grape Olive Oil Cake is sure to impress. The tender crumb and enticing aroma will leave you wanting more. So, gather your ingredients, preheat your oven, and embark on a journey to create this irresistible and unique cake that celebrates the beauty of olive oil and the sweetness of grapes.

Let’s take a closer look at the ingredients and instructions to create this delectable treat.

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• Olive oil
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup plus 2 tablespoons sugar
• 1/4 teaspoon baking soda
• 3 tablespoons extra-virgin olive oil
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 teaspoon grated lemon peel
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange peel
• 1 1/2 cups red seedless grapes
• 1 cup Beaumes-de-Venise or other Muscat wine

INSTRUCTIONS:

1. Preheat the oven to 400°F (200°C). Brush a 10-inch-diameter springform pan with olive oil. Line the bottom of the pan with parchment paper, then brush the parchment with olive oil.
2. In a bowl, sift together the flour, salt, baking powder, and baking soda.
3. In a large bowl, whisk together 3/4 cup sugar, 6 tablespoons butter, and 3 tablespoons olive oil until smooth and well combined.
4. Whisk in the eggs, grated lemon peel, grated orange peel, and vanilla extract until the mixture is smooth.
5. Gradually add the flour mixture to the wet ingredients, alternating with the Muscat wine, in 3 additions each. Whisk just until the batter is smooth after each addition.
6. Transfer the batter to the prepared pan, smoothing the top. Sprinkle the red seedless grapes evenly over the batter.
7. Bake the cake until the top is set, which takes about 20 minutes. Dot the top of the cake with 2 tablespoons butter and sprinkle 2 tablespoons sugar over it. Bake for an additional 20 minutes, or until the cake turns golden and a tester inserted into the center comes out clean.
8. Allow the cake to cool in the pan on a rack for 20 minutes. Then, release the sides of the springform pan. Serve the Grape Olive Oil Cake slightly warm or at room temperature.