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Ingredientes
- Extra virgin olive oil
- 1 1/2 c. all-purpose flour
- 1 tsp baking pwdr
- 1 tsp salt
- 1/4 tsp baking soda
- 3/4 c. sugar plus
- 2 Tbsp. sugar
- 8 Tbsp. unsalted butter - (1 stick) room temperature
- 3 Tbsp. extra-virgin extra virgin olive oil
- 2 lrg Large eggs
- 1 tsp grated lemon peel
- 1 tsp grated orange peel
- 1 tsp vanilla extract
- 1 c. Beaumes-de-Venise or possibly other Muscat wine
- 1 1/2 c. red seedless grapes
Direcciones
- Preheat oven to 400 degrees. Brush 10-inch-diameter springform pan with extra virgin olive oil. Line bottom of pan with parchment; brush parchment with extra virgin olive oil.
- Sift flour and next 3 ingredients into bowl. Whisk 3/4 c. sugar, 6 Tbsp. butter and 3 Tbsp. oil in large bowl till smooth. Whisk in Large eggs, both peels and vanilla. Add in flour mix alternately with wine in 3 additions each, whisking just till smooth after each addition. Transfer batter to prepared pan; smooth top. Sprinkle grapes over batter.
- Bake cake till top is set, about 20 min. Dot top of cake with 2 Tbsp. butter; sprinkle 2 Tbsp. sugar over. Bake till golden brown and tester inserted into center comes out clean, about 20 min longer. Cold in pan on rack 20 min. Release pan sides. Serve slightly hot or possibly at room temperature.
- This recipe yields 10 servings.
- Comments: Named after a town in the Vaucluse and the sweet, fortified wine produced there.
- Description: "(Gateau De Beaumes-De-Venise Aux Raisins)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 10 servings | |
| Calories 245 | |
| Calories from Fat 127 | 52% |
| Total Fat 14.46g | 18% |
| Saturated Fat 6.74g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 406mg | 17% |
| Potassium 79mg | 2% |
| Total Carbs 22.22g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 6.09g | 4% |
| Protein 3.45g | 6% |
