Red Grape Muscat Snacking Cake

 

recipe from ricardo cuisine

120 g unbleached all-purpose flour
2 tsp baking powder
1/2 tsp salt
4 oz unsalted butter, softened
94 g sugar
60 ml vegetable oil
1 orange, grated zest only
1 tsp vanilla extract
2 eggs
250 ml Muscat wine
2 cups seedless red grapes
30 ml honey

With the rack in the middle position, preheat the oven to 350F. Butter and line the bottom of an 8-inch springform pan with parchment paper.

In a bowl, combine the flour, baking powder and salt. Set aside.

In another bowl, cream the butter with the sugar, oil, orange zest and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the wine.

With a spatula, fold in half of the grapes.

Pour the batter into the prepared pan. Place the remaining grapes on the batter and press lightly. Drizzle the honey on the batter. Bake for about 70 minutes or until a toothpick inserted in the center of the cake comes out clean.

Let cool. Unmold and let completely cool on a wire rack.