Muscat Wine Sweet Cake With Grapes Recipes

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MUSCAT WINE SWEET CAKE WITH GRAPES



Muscat Wine Sweet Cake With Grapes image

GATEAU DE BEAUMES-DE-VENISE AUX RAISINS (in French) This is a fabulous sweet cake fortified with Beaumes-de-Venise/muscat wine. Another from Bon Appetit.

Provided by love4culinary

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

olive oil
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup sugar, plus
2 tablespoons sugar
8 tablespoons unsalted butter, at room temperature
3 tablespoons extra virgin olive oil
2 large eggs
1 teaspoon lemon rind, grated
1 teaspoon orange rind, grated
1 teaspoon vanilla extract
1 cup other muscat wine or 1 cup sweet white wine
1 1/2 cups red seedless grapes

Steps:

  • First Preheat your oven to 400°F.
  • Take out your 10inch springform pan and brush with olive oil.
  • Line the bottom of your pan with parchment, and then brush parchment with olive oil.
  • Sift flour, baking powder, salt and baking soda into a bowl.
  • In another bowl, whisk 3/4 cup sugar, 6 tablespoons butter, and 3 tablespoons EVOO, and then whisk in eggs both peels, and vanilla.
  • Add flour mixture alternatively with your wine in 3 additions each, whisking just until the mixture is smooth after each addition.
  • Transfer your batter to your prepared springform pan, and smooth top.
  • Drop grapes gently over the top of batter (scatter them).
  • Bake your cake in your preheated oven approximately 20 minutes, until the top is set.
  • Dot the top of your cake with 2 tablespoons of butter, and then sprinkle two tablespoons of sugar over.
  • Bake until golden brown and tested comes out clean, approximately 20 more minutes.
  • Cool in the pan on a wire rack for approximately 20 minutes.
  • Release the sides of the pan and serve slightly warm or at room temperature.

Nutrition Facts : Calories 306.2, Fat 14.5, SaturatedFat 6.8, Cholesterol 66.7, Sodium 316.6, Carbohydrate 37.8, Fiber 0.8, Sugar 21.4, Protein 3.5

INDIVIDUAL GRAPE AND VIN SANTO CAKES



Individual Grape and Vin Santo Cakes image

Provided by Melissa Roberts

Categories     Cake     Wine     Dessert     Grape     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 14

1 1/2 cups plus 1 tablespoon all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
2/3 cup plus 2 tablespoons granulated sugar, divided
2 large eggs
1 tablespoon grated orange zest
2/3 cup Vin Santo or other sweet wine
1 1/4 cups seedless red grapes (7 ounces)
Equipment:
a jumbo/Texas muffin pan with 6 large (6-to 8-oz) cups (see cooks' note, below)
Garnish:
confectioners sugar

Steps:

  • Preheat oven to 375°F with rack in middle. Generously butter muffin cups and dust with flour, knocking out excess.
  • Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.
  • Beat butter with 2/3 cup granulated sugar using an electric mixer at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in zest.
  • Add flour mixture in 2 batches alternately with wine, beginning and ending with flour and mixing until just incorporated.
  • Toss grapes with remaining tablespoon flour, then fold into batter.
  • Divide batter among muffin cups. Sprinkle with remaining 2 tablespoons granulated sugar. Bake until golden and springy to the touch, 18 to 20 minutes. Cool in pan 5 minutes, then loosen with a knife and remove. Cool to warm, 5 to 10 minutes more.

BEAUMES-DE-VENISE CAKE WITH GRAPES



Beaumes-de-Venise Cake with Grapes image

Categories     Cake     Wine     Citrus     Fruit     Dessert     Bake     Grape     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 14

Olive oil
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup plus 2 tablespoons sugar
8 tablespoons (1 stick) unsalted 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 cup Beaumes-de-Venise or other Muscat wine
1 1/2 cups red seedless grapes

Steps:

  • Preheat oven to 400°F. Brush 10-inch-diameter springform pan with olive oil. Line bottom of pan with parchment; brush parchment with olive oil.
  • Sift flour and next 3 ingredients into bowl. Whisk 3/4 cup sugar, 6 tablespoons butter and 3 tablespoons oil in large bowl until smooth. Whisk in eggs, both peels and vanilla. Add flour mixture alternately with wine in 3 additions each, whisking just until smooth after each addition. Transfer batter to prepared pan; smooth top. Sprinkle grapes over batter.
  • Bake cake until top is set, about 20 minutes. Dot top of cake with 2 tablespoons butter; sprinkle 2 tablespoons sugar over. Bake until golden and tester inserted into center comes out clean, about 20 minutes longer. Cool in pan on rack 20 minutes. Release pan sides. Serve slightly warm or at room temperature.

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