This is a French grape
cake. It is popular in wine
country. The town named, produces a
sweet fortified wine, in the Vaucluse area.
I obtained this recipe from
Epicurious as the cookbook I know it is in is packed. Jim spent hours uncovering my 10”springform
pan so I know looking for a cookbook would send him over the edge. They said it was published in Bon Appétit in
May 1999. I may have made that recipe
also, but the magazine is also packed in the dungeon. This recipe is very good, serves 10. Jim said it needs whipped cream.
Ingredients:
1 ½ C all purpose flour
1 t baking powder
1 t salt
¼ t baking soda
¾ C plus 2 T sugar
8 T unsalted butter, room
temperature, divided
3 T EVOO, plus brushing of
pan
2 large eggs
1 t grated lemon peel
1 t grated orange peel
1 t vanilla extract
1 C Muscat wine
1 ½ C red seedless grapes
Directions:
1.
Preheat oven to
400 degrees. Bruch a 10” diameter spring
form pan with EVOO. Line bottom of pan
with parchment; brush parchment with EVOO.
2.
Sift flour and
next 3 ingredients into a bowl.
3.
In another bowl,
whisk ¾ C sugar, 6 T butter and 3 T EVOO until smooth. Whisk in eggs, both peels and vanilla.
4.
Add flour mixture
alternately with wine in 3 additions each, whisking just until smooth after
each addition.
5.
Transfer batter
to prepared pan; smooth top. Sprinkle
grapes over batter.
6.
Bake cake until
top is set, about 20 minutes.
7.
Dot top of cake
with 2T butter; sprinkle 2 T sugar over.
8.
Bake until golden
and tester inserted into center comes out clean, about 20 minutes longer.
9.
Cool in pan on
rack 20 minutes. Release pan sides.
10. Serve slightly warm or at room temperature.
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