Ingredients for Muscat Wine Sweet Cake With Grapes
- Olive Oil
- Unbleached All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- Unsalted Butter
- Extra Virgin Olive Oil
- 2 large eggs
- Lemon Rind
- Orange Rind
- Vanilla Extract
- Muscat De Beaumes De Venise
- Red Seedless Grapes
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How to Make Muscat Wine Sweet Cake With Grapes
- Preheat your oven to 400°F (200°C). Grease and flour a 10-inch springform pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the olive oil, orange and lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the Muscat wine in three additions, mixing until just combined after each addition. Do not overmix.
- Pour the batter into the prepared springform pan and spread evenly.
- Gently arrange the halved grapes over the top of the batter.
- Bake for 20 minutes.
- Remove the cake from the oven and evenly dot the top with the melted butter and sprinkle with the remaining 2 tablespoons of sugar.
- Return to the oven and bake for another 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is golden brown.
- Let the cake cool in the pan on a wire rack for 20 minutes before releasing the sides of the pan.
- Serve the cake slightly warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
85g
Fat
33g
Carbs
12g
