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.

Prep Time: 15 minutes Cooking Time: 15 minutes Serves 8

Ingredients

3eggs
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

Cooking Direction

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.

Nutrition facts per serving (1/8 of recipe)

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

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

Recipes