When I saw this in Gourmet magazine several months ago, I knew I had to make it. I knew it would be fabulous and the rest is history.
What I didn't know is I would decide to make these Individual Grape and Vin Santo Cakes on a day when temperatures outside would climb to 90 degrees. It was a little hot from the oven, but oh well. It was worth it.
Now you are saying, what is Vin Santo?
Well, it's one of my favorite Italian dessert wines originating from Tuscany. Vin Santo does have a dry version but I prefer the sweet. Made from Trebbiano and Malvasia grapes, I love sipping Vin Santo while dunking almond biscotti into the wine. This is the classic way to serve it. You have to try it.
Vin Santo can be pricey as the grapes are hand-picked, hung from rafters in a building and dried. Once dried they are pressed and the juice fermented in caratelli (small-cigar shaped barrels). After fermentation is complete the caratelli are sealed and placed under the winery roof for aging....for a long time. The result, is an amazing nutty-nectar that warms you as it goes down.
So you see, I had to make this cake with the beloved Vin Santo.
If you are looking for an elegant, grown-up dessert...especially if you are serving an Italian meal...but even if you are not...make this. It is intoxicating in taste, tender in texture and sports a crisp, sugary crust. The addition of the grapes help play up the Vin Santo. It's a good, good thing.
If you can serve this warm, out of the oven, you will be rewarded with the aroma of the nutty Vin Santo and delicate wafts of orange zest. It's haunting. As you eat this and sip the remaining Vin Santo you will feel like you are having an experience. Of some kind. It is still fabulous at room temperature you just don't get the wafting aroma experience.
Vin Santo is available in wine shops and online.
Individual Grape And Vin Santo Cakes
Adapted from Gourmet
1½ cups plus 1 Tablespoon all-purpose flour, divided
1½ teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
2/3 cup plus 2 Tablespoons granulated sugar, divided
2 large eggs
Zest of one orange
2/3 cup Vin Santo
1¼ cups seedless red grapes, halved (7 oz) (Do not add more, it will create too much moisture)
Powdered sugar
Whisk together flour, baking powder, baking soda and salt. Set aside.
Beat butter with granulated sugar using an electric mixer at medium speed until light and fluffy; about three minutes. Add eggs 1 at a time, beating well after each addition. Beat in the zest of one orange.
Add flour mixture in batches alternating with wine, beginning and ending with flour and mixing until just incorporated. DO NOT OVERMIX! Toss grapes with remaining Tablespoon of flour, then fold into batter.
Divide the batter among 6 jumbo muffin cups that have been generously buttered and floured or sprayed with a floured cooking spray. Sprinkle with remaining 2 Tablespoons granulated sugar.
Bake in a 375 degree oven for 18-20 minutes or until golden and springy to the touch. Cool in pan 5 minutes, then CAREFULLY (the cake is tender) loosen with a knife and remove the cakes. Cool to warm.
Dust with powdered sugar and serve with more Vin Santo!
Cathy is currently in the development stages of her vineyard and winery in the Willamette Valley of Oregon. She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living. She currently resides in Northern California with her husband and two sons. You can visit her at noblepig.com.