This light Italian-style cake has subtle hints of vanilla and almond and its taste is elevated by the bursts of juicy Jupiter grapes studded throughout. Be sure to lightly dust with powdered sugar for an elegant finish. Store at room temperature or enjoy right away.
|3/4 cup (180 mL)||sugar|
|1/2 cup (125 mL)||olive oil|
|1/2 cup (125 mL)||whole milk|
|1/2 tsp (2 mL)||vanilla|
|1/4 tsp (1 mL)||almond extract|
|1 1/2 cups (375 mL)||all-purpose flour, divided|
|1 1/2 tsp (7 mL)||baking powder|
|1/4 tsp (1 mL)||salt|
|1 1/2 cups (375 mL)||Ontario Jupiter grapes|
|1/4 cup (60 mL)||powdered sugar|
Preheat oven to 350°F (180°C). Grease an 8-inch round springform pan and line bottom with parchment paper.
In a large bowl, whisk eggs and sugar together until well combined. Pour oil in a slow, steady stream, beating until combined. Whisk in milk, vanilla and almond extract.
In a medium bowl, mix together 1 1/4 cups (310 mL) flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, and stopping to scrape sides of bowl.
In a small bowl, toss remaining 1/4 cup (60 mL) of flour with the grapes. Gently whisk grapes and flour into the wet batter until combined. Pour batter into prepared pan. Bake for 35 minutes or until a wooden toothpick can be inserted into the center and comes out clean. Cool in pan for 5 minutes. Remove from pan and let cool completely on a wire rack. Sprinkle with powdered sugar.
Calories 324 | Total Fat 15 g | Saturated Fat 2.7 g | Cholesterol 63 mg | Sodium 105 mg | Potassium 197 mg | Carbohydrates 44.6 g | Fibre 0.8 g | Total Sugars 26.2 g | Protein 5.1 g | Calcium 73 mg | Iron 2 mg
Total Fat 15 g
Saturated Fat 2.7 g
Cholesterol 63 mg
Sodium 105 mg
Potassium 197 mg
Carbohydrates 44.6 g
Fibre 0.8 g
Total Sugars 26.2 g
Protein 5.1 g
Calcium 73 mg
Iron 2 mg