EQUIPMENT:
1 9 inch springform pan
Butter and flour for
-preparing the cake pan
DIRECTIONS:
2 lg Eggs, at room temperature
2/3 c Sugar
4 tb Unsalted butter, melted
1/4 c Extra-virgin olive oil
1/3 c Whole milk
1/2 ts Pure vanilla extract
1 1/2 c Unbleached all-purpose flour
3/4 ts Baking powder
A pinch of sea salt
Grated zest of 1 lemon
Grated zest of 1 orange
10 oz Small, fresh purple grapes,
-such as Grenache,Syrah,
-Zinfandel, or Cabernet
Confectioners’ sugar for
-garnish
Preheat the oven to 350F. Generously butter and flour the springform pan,
tapping out any excess flour. Set aside.
In the bowl of an electric mixer fitted with a whisk, beat the eggs and
sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil,
milk, and vanilla extract, and mix until blended.
Sift the flour, baking powder, and salt into a large bowl. Add the lemon
zest and orange zest, and toss to coat the zest with flour. Spoon the
mixture into the bowl of batter and stir with a wooden spoon until
thoroughly blended. Scrape down the sides of the bowl and mix once more.
Set aside for 10 minutes to allow the flour to absorb the liquids.
Stir about 3/4 of the grapes into the batter. Spoon the batter into the
prepared cake pan and smooth out the top with a spatula.
Place the pan in the center of the oven. Bake for 15 minutes, then
sprinkle the top of the cake with the remaining grapes. Bake until the top
is a deep golden brown and the cake feels quite firm when pressed with a
fingertip, about 40 minutes more, for a total baking time of 55 minutes.
Remove to a rack and cool. After 10 minutes, run a knife along the sides
of the pan. Release and remove the side of the springform pan, leaving the
cake on the pan base. Sprinkle with confectioners’ sugar just before
serving. Serve at room temperature, cut into thin wedges. Serves 8-12
Yields
8 Servings