1 hour ago
Friday, September 12, 2014
This is one beautiful cake.
Just in time for the fall harvest (I am referring to grapes/wine).
It's light, simple and fragrant.
If you are not familiar with Patricia Wells, then go to the library and take out some of her books.
They are classics.
She still gives cooking classes in Paris and Provence a few times a year, if you are lucky enough to catch them.
Her paperback book Bistro Cooking is a favorite of so many cooks (no photos, just simple French bistro style meals), and her book At Home in Provence is an old classic.
Ms. Wells uses champagne grapes, which I was lucky enough to find, but next time I will try blackberries (I think this would also be good in the winter, with golden raisins).
The original recipe tells you to let the batter rest for 15 minutes. I did not bother. No problem.
We had this with wine on the patio, instead of coffee, it is just that kind of cake.
Champagne Grape Cake (adapted from At Home in Provence by Patricia Wells)
2 large eggs, room temperature
a scant less than a 1 cup sugar
4 tablespoons unsalted butter, melted
1/4 cup extra-virgin olive oil
1/3 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 teaspoon baking powder
a pinch of salt
1 lemon, grated zest
1 orange, grated zest
10 oz. champagne grapes
confectioner's sugar for dusting
Butter and flour a 9" springform pan.
Preheat oven to 350F.
Mix eggs w/ sugar and zest until pale and fluffy.
Add in vanilla, melted butter, oil and milk and mix well.
Add in the dry ingredients and the grapes last (saving a handful for the top).
Pour batter into prepared cake pan and scatter some of the champagne grapes on top for decoration.
Bake for 40-45 minutes. Let rest in the pan for 10 minutes before unmolding.
Dust w/ powdered sugar and enjoy.