• 3/4 cup Moscato
• 8 ounces seedless grapes (about 30 to 40), halved
• 1/3 vanilla bean
• 1 1/2 cups unbleached all-purpose flour
• 3/4 cup semolina flour
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 4 extra-large eggs, at room temperature
• 1 3/4 cups granulated cane sugar, divided
• 1 teaspoon vanilla extract
• 2/3 cup delicate extra-virgin olive oil with tropical notes*

1. Prepare the Drunken Grapes: Pour the Moscato wine into a small bowl. Add the halved seedless grapes. Carefully scrape the seeds from the 1/3 vanilla bean into the bowl, then add the scraped bean pod as well. Allow the grapes to macerate in this fragrant mixture for at least 30 minutes, infusing them with rich wine and vanilla flavors.
2. Using a slotted spoon, gently lift the macerated grapes out of the wine mixture and set them aside. Reserve the wine, vanilla seeds, and the vanilla bean pod – these will be used to create the exquisite syrup later.
3. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and position an oven rack in the middle. Line the bottom of a 9-by-3-inch round cake pan with parchment paper. This prevents sticking and ensures easy removal.
4. Combine Dry Ingredients: In a medium bowl, sift together the unbleached all-purpose flour, semolina flour, baking powder, and fine sea salt. Sifting helps to aerate the flours and ensures even distribution of the leavening agent. Set this dry mixture aside.
5. Whip Eggs and Sugar: Place the room temperature eggs in the bowl of a stand mixer fitted with the paddle attachment. Begin beating on medium speed, gradually adding 1½ cups of the granulated cane sugar. Increase the speed to medium-high and continue beating for about 2 minutes, until the mixture is well combined, pale, and slightly thickened.
6. Combine Wet and Dry Ingredients: Reduce the mixer speed to low. Add the vanilla extract. With the mixer still running, gradually incorporate the sifted dry ingredients in three additions, alternating with the delicate extra-virgin olive oil in two additions. Always start and end with the dry ingredients. Once the batter is just combined, carefully fold half of the macerated grapes into the batter using a spatula. Be careful not to overmix, which can lead to a tough cake.
7. Bake the Cake: Pour the prepared batter evenly into the lined cake pan. Bake for 40 to 45 minutes, or until the top turns a beautiful golden brown and a wooden skewer or toothpick inserted into the center of the cake comes out clean, indicating it’s fully cooked.
8. Cool and Prepare for Syrup: Allow the olive oil cake to cool completely in the pan on a wire rack. Once cooled, run a thin table knife around the edge of the pan to loosen the cake, then carefully invert it onto a plate. Peel off the parchment paper, and then turn the cake right side up onto your desired serving platter.
9. Poke Holes for Syrup Absorption: Using a skewer or a thin wooden stick, gently poke holes at approximately 1-inch intervals across the top surface of the cake. Be sure to stop before reaching the bottom of the cake. These holes will allow the upcoming syrup to thoroughly penetrate the cake, ensuring maximum moisture and flavor.
10. Make the Wine Syrup: In a small saucepan, combine the reserved wine mixture (including the vanilla bean and seeds) with the remaining 1/4 cup of granulated sugar. Bring the mixture to a boil over medium heat, then reduce the heat and simmer gently until the liquid reduces by half, creating a concentrated, flavorful syrup. Strain the syrup to remove the vanilla bean and any grape residue, leaving a smooth, aromatic liquid.
11. Saturate and Serve: While the syrup is still warm, generously spoon it over the entire surface of the cake, allowing it to soak into the poked holes. The warm syrup will absorb beautifully into the cake. Serve the cake with the remaining macerated grapes artfully scattered around or on top of each slice.

*Choosing the Right Olive Oil and Its Role in Baking:

Using olive oil in baking is a time-honored tradition, deeply rooted in Mediterranean culinary practices for generations. When incorporated into cakes and cookies, olive oil imparts a wonderfully light texture and a unique, nuanced flavor profile that butter simply cannot replicate. Opting for a “delicate extra-virgin olive oil with tropical notes” is key here; a robust, peppery olive oil might overpower the subtle flavors of the cake and grapes.

The fruity aroma of a good olive oil works harmoniously to enhance other common flavors found in baked goods, such as chocolate, nuts, spices, and especially fruits. It contributes not only to the cake’s moistness but also to its overall aromatic complexity, making each bite a discovery. Beyond flavor, olive oil offers healthier monounsaturated fats compared to saturated fats found in butter, making it a conscientious choice for those mindful of nutrition.

Tips for a Perfect Cake:

• Room Temperature Ingredients: Ensure your eggs are at room temperature. This helps them emulsify better with the sugar and oil, leading to a smoother batter and a more uniform cake texture.
• Don’t Overmix: After adding the dry ingredients and olive oil, mix only until just combined. Overmixing can develop the gluten in the flour too much, resulting in a tough, dense cake rather than a light and tender one.
• Maceration Magic: Don’t skip the grape maceration step! This infuses the grapes with the delightful flavors of Moscato and vanilla, ensuring they become “drunken” in the best possible way, adding depth and sweetness.
• Syrup Penetration: Poking holes in the cooled cake is crucial for the syrup to fully saturate the crumb, guaranteeing a moist cake from top to bottom. Spoon the warm syrup slowly to allow it to absorb gradually.
• Advance Preparation: This cake can be made a day in advance. In fact, many find that the flavors deepen and meld beautifully overnight, making it an excellent choice for entertaining. Store it at room temperature, covered, for up to 2-3 days.

Adapted From

The New American Olive Oil

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Nutrition Information (Approximate)