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