White Wine Grape Cake

Ingredients

1.5 cups flour

1.5 tsp baking powder

1/8 tsp salt

85 g butter

3/4 cup sugar

2 eggs

1 tbsp olive oil

1 tsp vanilla extract

1 tbsp lemon zest

3/4 cup dry white wine

For the filling:

2 cups grapes

2 tbsp butter

1 tbsp brown sugar

1 tbsp flour

Preheat oven to 190°C. Grease a baking pan and dust it with a thin layer of flour. Sift together the flour, baking powder, baking soda, and salt.

 Using a mixer on low speed, beat the butter and sugar together. Once the sugar has dissolved, beat on high speed for a couple of minutes, until smooth and light. Beat in the eggs one at a time, beating for 2 minutes after each addition, then add the olive oil, vanilla, and lemon zest to the egg-butter mixture. Beat on high speed for another 2 minutes.

Beating on low speed, alternately add one-third of the flour mixture and the wine. Once the wine and flour are added, beat the batter for another 20 seconds on high speed. Pour the batter into the pan. Sprinkle and coat the grapes with flour.

Arrange them on top of the batter, pressing them in very lightly. You don't have to press them in at all, as the batter will rise during baking.

Place the cake in the oven and bake for 25 minutes. Then open the oven and scatter small pieces of butter mixed with sugar over the surface of the cake. Bake for another 15-20 minutes.

The cake should be golden brown and a skewer inserted into the center should come out clean. Remove the cake from the oven and let it rest in the pan for 10 minutes. Then invert it onto a plate, and then invert it again onto a serving platter.

Serve the cake at room temperature with a rose of whipped cream or simply dusted with powdered sugar.

If you make it with vermouth instead of wine, the aroma is absolutely incredible! And if you use a full cup of wine instead of 2/3, the cake will be even moister.

Enjoy!