Colette here's your recipe Gateau De Beaumes-De-Venise Muscat Wine Cake

[Guest guest]

This was in a Bon Appetit magazine in the past.

Really a beautiful cake and wonderful flavor.

 

" Muscat Wine Cake "

 

olive oil - to brush on pan

1 1/2 cups unbleached all purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

3/4 cup sugar (plus below sugar)

2 Tbls. sugar

6 Tbls.butter, at room temp. (plus below butter)

2 Tbls.butter, at room temp.

3 Tbls. extra virgin olive oil

2 large eggs

1 tsp. lemon rind grated

1 tsp. orange rind grated

1 tsp. vanilla extract

1 cup muscat wine or a sweet white wine

1 1/2 cups red small seedless grapes

 

Preheat oven to 400 degrees

Take a 10-inch springform pan and brush with olive

oil.

Line the bottom of your pan with parchment and brush

the parchment with oilve oil.

Mix flour,baking powder, salt and baking soda together

in medium bowl.

In a large bowl whisk together 3/4 cups sugar, 6

tablespoons of butter, 3 tablespoons of olive oil and

after well blended whisk in the eggs,both grated peels

and vanilla.

Add flour mixture alternately with wine in 3 additions

each, whisking just until the mixture is smooth after

each addition.

Transfer your batter to your springfoarm pan and

smooth top.

Drop grapes gently over the top of batter (scatter

them).

Bake cake in preheated oven approximately 20 mins.

until top is set.

Gently dot top of cake with 2 tablespoons of butter

and then sprinkle 2 tablespoons of sugar over top.

Bake until golden brown and tester comes out clean,

aproximately 20 to 25 more minutes.

Cool in pan on wire rack for 20 mins.

Release the sides of the pan and serve slightly warm

or at room temp.

 

 

You don't need a weatherman to know which way the wind blows. -

Bob Dylan, Subterranean Homesick Blues

 

 

 

 

 

 

 

 

[Guest guest]

That does sound nice. I can't wait to make it. Thanks so much!

-

Donnalilacflower

GROUP

Monday, February 20, 2006 10:40 AM

Colette here's your recipe " Gateau De

Beaumes-De-Venise " Muscat Wine Cake "

 

 

This was in a Bon Appetit magazine in the past.

Really a beautiful cake and wonderful flavor.

 

" Muscat Wine Cake "

 

olive oil - to brush on pan

1 1/2 cups unbleached all purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

3/4 cup sugar (plus below sugar)

2 Tbls. sugar

6 Tbls.butter, at room temp. (plus below butter)

2 Tbls.butter, at room temp.

3 Tbls. extra virgin olive oil

2 large eggs

1 tsp. lemon rind grated

1 tsp. orange rind grated

1 tsp. vanilla extract

1 cup muscat wine or a sweet white wine

1 1/2 cups red small seedless grapes

 

Preheat oven to 400 degrees

Take a 10-inch springform pan and brush with olive

oil.

Line the bottom of your pan with parchment and brush

the parchment with oilve oil.

Mix flour,baking powder, salt and baking soda together

in medium bowl.

In a large bowl whisk together 3/4 cups sugar, 6

tablespoons of butter, 3 tablespoons of olive oil and

after well blended whisk in the eggs,both grated peels

and vanilla.

Add flour mixture alternately with wine in 3 additions

each, whisking just until the mixture is smooth after

each addition.

Transfer your batter to your springfoarm pan and

smooth top.

Drop grapes gently over the top of batter (scatter

them).

Bake cake in preheated oven approximately 20 mins.

until top is set.

Gently dot top of cake with 2 tablespoons of butter

and then sprinkle 2 tablespoons of sugar over top.

Bake until golden brown and tester comes out clean,

aproximately 20 to 25 more minutes.

Cool in pan on wire rack for 20 mins.

Release the sides of the pan and serve slightly warm

or at room temp.

 

 

You don't need a weatherman to know which way the wind blows. -

Bob Dylan, Subterranean Homesick Blues