Beaumes-de-Venise Cake with Grapes
- Preparing Time: -
- Total Time: -
- Served Person: Serves 10
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- olive oil
- 2 large eggs
- 1/4 teaspoon baking soda
- 1 1/2 cups all purpose flour
- 1 teaspoon grated orange peel
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon grated lemon peel
- 3/4 cup plus 2 tablespoons sugar
- 8 tablespoons (1 stick) unsalted butter, room temperature
- Carbohydrate 37 g(12%)
- Cholesterol 62 mg(21%)
- Fat 16 g(25%)
- Fiber 1 g(3%)
- Protein 3 g(7%)
- Saturated Fat 7 g(35%)
- Sodium 258 mg(11%)
- Calories 318
Preparation Preheat oven to 400°F. Brush 10-inch-diameter springform pan with olive oil. Line bottom of pan with parchment; brush parchment with olive oil. Sift flour and next 3 ingredients into bowl. Whisk 3/4 cup sugar, 6 tablespoons butter and 3 tablespoons oil in large bowl until smooth. Whisk in eggs, both peels and vanilla. Add flour mixture alternately with wine in 3 additions each, whisking just until smooth after each addition. Transfer batter to prepared pan; smooth top. Sprinkle grapes over batter. Bake cake until top is set, about 20 minutes. Dot top of cake with 2 tablespoons butter; sprinkle 2 tablespoons sugar over. Bake until golden and tester inserted into center comes out clean, about 20 minutes longer. Cool in pan on rack 20 minutes. Release pan sides. Serve slightly warm or at room temperature.
Preparation Preheat oven to 400°F. Brush 10-inch-diameter springform pan with olive oil. Line bottom of pan with parchment; brush parchment with olive oil. Sift flour and next 3 ingredients into bowl. Whisk 3/4 cup sugar, 6 tablespoons butter and 3 tablespoons oil in large bowl until smooth. Whisk in eggs, both peels and vanilla. Add flour mixture alternately with wine in 3 additions each, whisking just until smooth after each addition. Transfer batter to prepared pan; smooth top. Sprinkle grapes over batter. Bake cake until top is set, about 20 minutes. Dot top of cake with 2 tablespoons butter; sprinkle 2 tablespoons sugar over. Bake until golden and tester inserted into center comes out clean, about 20 minutes longer. Cool in pan on rack 20 minutes. Release pan sides. Serve slightly warm or at room temperature.
