WINEMAKER'S GRAPE CAKE

3 cups seedless purple or red grapes, stemmed
4 eggs, separated*
1/3 cup extra-virgin olive oil
1 cup brown sugar, packed
1/2 teaspoon salt
1 teaspoon pure lemon extract
1/2 cup dry red wine, dry sherry or Marsala
2 cups unbleached white pastry flour
1 teaspoon baking powder
1 teaspoon minced fresh rosemary (optional)
1 to 2 Tablespoons sugar

Preheat the oven to 350 degrees F. Butter and flour a 10-inch springform pan.

Rinse the grapes and set them aside on a kitchen towel to dry.

With an electric mixer; beat the egg whites in a mixing bowl until stiff, but not dry, and set aside.

In a separate bowl, beat the olive oil and brown sugar with the electric mixer for 1 minute, until lightened in color. Beat in the egg yolks. Add the salt, lemon extract, and wine, and beat until smooth.

In a separate bowl, stir together the flour, baking powder and rosemary, if using and add to the batter. Beat until smooth. With a rubber spatula, gently fold in the beaten egg whites and half of the grapes and pour the batter into the prepared pan.

Bake for 20 minutes. Remove from the oven, arrange the rest of the grapes on top of the cake, and sprinkle the sugar over all. Bake for another 40 to 45 minutes, until the top is lightly browned and feels firm to the touch. Transfer to a rack to cool for about 15 minutes.

Run a knife around the outside of the cake and remove the outer ring of the springform pan. Loosen the cake from the bottom of the pan and transfer it to a platter. Serve warm or at room temperature.

*The egg whites must not contain even a speck of the yolk to whip properly

Servings: 16
Source: Moosewood Restaurant Celebrates