Beaumes de Venise is considered the best of Muscat wines. It has a very distinctive flavor and aroma that is very floral and a bit musky with strong notes of honey. It pairs very well with peaches, melon or fresh figs. It's also a nice contrast with lots of different cheeses.
The cake is super moist, as cakes should be. The olive oil really adds to its sumptuousness in both flavor and texture. The citrus zest brings everything into focus and the grapes remind us where it all began.
I really encourage you to try this wonderful pastry. It’s just the thing to bake when you’re looking for something very different and very delicious.
- I used a Beaulieu Beaumes de Venise and I thought it was perfect. However, this time I decided to add a bit less and include a bit of water. So I measured out 3/4 C Muscat and added 1/4 C water. I really liked this best as it tempers the flavor of the Muscat just perfectly. But either way, it’s good.
- I love Spanish olive oil, so I used that. It's slightly more refined yet a bit bolder and I love how it tastes in baked goods.
- My oven runs hot, so my cake was done in about 35 minutes. Check your oven temperature and adjust accordingly.
- This cake will keep nicely at room temperature kept in an airtight container or plastic wrap.
adapted from Bon Appétit
Serves 8 to 10
1 1/2 C flour
1 t baking powder
1 t salt
1/4 t baking soda
3/4 C sugar
3 oz (6 T) butter @ room temperature
3 tablespoons extra-virgin olive oil
2 large eggs
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1 C Beaumes-de-Venise or other good quality Muscat wine
1 1/2 C red seedless grapes
Olive oil for preparing cake pan
1 oz (2 T) butter @ room temperature, cut into small pieces
2 T sugar
Preheat oven to 400°F. Brush 10” springform pan with olive oil. Line with parchment and brush parchment with olive oil.
Sift flour, baking powder, salt and baking soda together.
Beat 6 tablespoons butter and 3 tablespoons oil together until smooth.
Add 3/4 cup sugar and beat until thoroughly mixed.
Whisk in eggs, one at a time until blended.
Add citrus zest and vanilla.
Add flour mixture alternately with Muscat in 3 additions each, starting and ending with flour. Stir just until smooth after each addition. Be careful not to overmix.
Pour batter into prepared pan and smooth the top.
Press grapes lightly into the batter.
Bake cake until the top is set, about 20 minutes.
Open the oven door and dot the top of cake with 2 tablespoons of butter and then sprinkle 2 tablespoons sugar over the surface of the cake.
Continuing baking until the cake is a beautiful golden color and a tester placed into the center comes out clean, about 20 minutes longer.
Cool in the pan on a rack for about 20 minutes. Run a thin knife around the edges of the cake and release the sides of the springform pan. Cool.