No. 1 : Quick Recipe
Flavorful Grape Cake
- 1 ½ Cups Whole Wheat Pastry Flour (or all-purpose)
- 1 Tsp Baking Powder
- ¼ Tsp Salt
- 1/3 Cup Freshly Squeezed OJ
- Zest of 1 Orange
- Zest of 1 Lemon
- 1/3 Cup Dessert Wine (see below)
- 2/3 Cup Grapeseed Oil
- 2 Large Eggs
- 4 Large Egg Whites
- 1 Cup Raw Sugar

Step One
Preheat your oven to 350F. Line a 9” sprayed and lined springform pan.
Step Two
Sift together the flour, baking powder and salt. Set aside.
Step Three
In another bowl, whisk together the orange juice, orange and lemon zests, wine and oil. Set aside.
Step Four
Using a stand or hand mixer, combine the eggs, whites and sugar until light and increased in volume.
Step Five
Add half the flour mixture and mix on low speed until just combined. Add half of the oil mixture and mix on low speed until just combined. Repeat the process again.
Step Six
Pour the batter into the prepared pan and bake for 40 to 45 minutes or until center is set and a toothpick comes out with just a few crumbs. Serve the cake with a dusting of powdered sugar and *grape topping, along with gelato.
No. 2 : Kitchen Scoop
Grape Topping
- 3 Cups Red Grapes, halved
- 1 TB Lemon Juice
- ¼ – ½ Cup Dessert Wine
Place the Grapes, lemon juice and wine in a shallow bowl. Let macerate while you prepare the cake.
No. 3 : Get Creative
I often specify “raw sugar” in my recipes. I do this for a specific reason. I love the flavor of raw sugar – because it is processed less it retains more of its caramel flavor. Raw sugar can also go by the name Demedera or Turbinado. You can always use white sugar as a substitute.
No. 4 : Wine FIND of the Week
Rivata Moscato d’ Asti
Piedmont, Italy
About $14.00
Italy, France, Greece, Spain, Australia and California all grow the Moscato grape – one of the oldest know to mankind. Sometimes sparkly, sometimes still, its the perfect dessert wine with all kinds of sweet fruit treats. This one, from the Piedmont region in Italy is full of peachy-grapey-musky aromas with a soft, luscious, sparkly peach and honey flavor.