Today is a VERY special day for us! Exactly one year ago we started our blog and since then our life has changed. It has changed for the better!! We’ve been learning not only techniques but also we’ve been learning a lot about ourselves, our passions and the path we really want to follow. I (Ludmilla) was in charge of setting it up (that means putting this blog to work) and Marilyn took over the cooking and recipes for our food posts. We had delays, problems… But the only thing I wanted more than anything was to start blogging on April, 23rd!! I ‘ll tell you why. Today is my bother’s birthday! Unfortunately, he is not here with us anymore, but all his qualities are still very much present in my life. I wanted badly to associate this blog with all of his qualities, to be a reminder of POTENTIAL. THANK YOU very much for all the support from our family, friends and all of you that read this blog and find something inspirational for you and your life. To celebrate this special day Marilyn made this amazing cake that would perfect for any special occasion like Mother’s Day. It was a cake that she made for her final chef project at culinary school and it was super popular! This Beaumes-de-Venise cake is made with Beaumes-de-Venise and is considered one of the best of Muscat wines. It has a very distinctive flavor and aroma that is very floral and a bit musky with strong notes of honey. We drank some of this wine with the cake but it would be perfect with a cup of coffee too.
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup plus 2 tablespoons sugar
8 tablespoons (1 stick) unsalted butter, room temperature
3 tablespoons extra-virgin olive oil
2 large eggs
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1 cup Beaumes-de-Venise or other Muscat wine
1 1/2 cups red seedless grapes
Preheat oven to 400°F. Brush 10-inch-diameter springform pan with olive oil. Line bottom of pan with parchment; brush parchment with olive oil.
Sift flour and next 3 ingredients into bowl. Whisk 3/4 cup sugar, 6 tablespoons butter and 3 tablespoons oil in large bowl until smooth. Whisk in eggs, both peels and vanilla. Add flour mixture alternately with wine in 3 additions each, whisking just until smooth after each addition. Transfer batter to prepared pan; smooth top. Sprinkle 1/2 of the grapes over batter.
Bake cake until top is set, about 20 minutes. Dot top of cake with 2 tablespoons butter; sprinkle 2 tablespoons sugar over and add the other half of the grapes. Bake until golden and tester inserted into center comes out clean, about 20 minutes longer. Cool in pan on rack 20 minutes. Release pan sides. Serve slightly warm or at room temperature.
Beijos e Tchau!
Ludmilla and Marilyn Chudda