Ottolenghi recommends that you use a chiffon cake pan for this cake. This is a plain (not fluted) tin with a tunnel in the middle, allowing an even bake. I used a loaf shaped pans and it worked perfectly and was easy to slice.
Two 28X10cm pans will work perfectly.
I prefer to use a non-stick baking tin spray than greasing and flouring the pan.
Serves 12 or more
500g cake flour plus extra for dusting
2 tsp baking powder
½ tsp bicarbonate of soda
¾ tsp salt
340g castor sugar
175g butter at room temperature, plus extra for greasing
75ml extra virgin olive oil
Finely grated lemon zest from 2 lemons (2tsp)
Finely grated zest from 1 orange (2tsp)
5ml vanilla extract
4 large eggs
450ml red muscadel wine
100g red seedless grapes, washed and halved lengthwise
70g butter, at room temperature
70g castor sugar
100g seedless grapes, washed and halved lengthwise
Set oven temperature: 210°C for non-fan and 190°C for fan ovens.
Grease and flour the baking pan (I prefer to use a non-stick spray)
Sift the flour, baking powder, bicarbonate of soda and salt together in a bowl and set it aside.
In a food mixer bowl add the butter, olive oil, lemon and orange zest and vanilla and mix at high speed for about 2 minutes, until it is light and fluffy.
Add the eggs one at a time, beating thoroughly after each addition.
Reduce the mixer speed to low and add a third of the flour mix, followed by half of the wine. Repeat with the remaining flour and wine, finishing with the final third of flour. Continue mixing at low speed just to combine the ingredients. Do not be tempted to over mix at this stage.
Pour the mixture into the prepared cake tin. Sprinkle 100g grapes on top.
Place in oven and bake for 20 minutes
Make the sugar crust topping while the cake is in the oven.
Place the butter and sugar in a small bowl and beat with a wooden spoon or electric mixer to form a thick paste.
After 20 minutes gently remove the cake from the oven and dot the sugar crust on top, breaking it into small pieces as you go.
Scatter 100g grapes evenly over the top and return it to the oven.
Immediately lower the oven temperature to 180°C/160°C fan and continue to bake for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the oven and set it aside to cool in the tin for 30 minutes before removing it from the tin.
The cake can either be served straight away or stored in an airtight container.
I served it as a dessert with whipped cream spiked with a dash of muscadel wine (brandy will also be suitable)