- 24 hours before, prepare wine-marinated grapes with white wine and sugar (or see recipe for flavoured marinades) by heating the white wine and sugar and stirring until dissolved, let cool slightly, pour over grapes cover and refrigerate overnight.
- the next day, drain the wine-marinated grapes, save ½ cup of the wine marinade for the batter and set both aside
- sift your flour and combine with baking powder (1 tsp in Europe or 2-2 ½ tsp in North America) and set aside
- beat the ½ cup sweetened white wine with the ricotta until smooth and set aside
- butter and flour your loaf or cake pan or use buttered baking paper inside your loaf pan as I did
- preheat oven to 180°C
- prepare batter using a mixer with mixing bowl by whipping the softened butter with the olive oil, sugar, honey and vanilla extract until creamy
- add 1 egg at a time until well mixed, then 2nd egg, then 3rd egg
- add 1/3 of the flour and mix well then 1/3 of the ricotta-wine mix and repeat 2 times until all the flour and all the ricotta-wine mix has been used and the batter is smooth
option 1
- toss your drained grapes with icing sugar and flour until well coated and incorporate half the grapes inside the batter
- pour the batter inside your loaf or cake pan and smooth it out
- gently place the other half of the grapes on top of the cake and bake for 60 minutes at 180°C
- remove from oven and let cool 15 minutes before removing from loaf pan, let cool completely and sprinkle with icing sugar and serve
option 2
- using a bundt pan, place all of the grapes (tossed with icing sugar and flour) on the bottom, cover with batter and bake at 180°C for 45-50 minutes, let cool for 10-15 minutes then flip out upside-down and combine 2 tbsp icing sugar with 2 tsp wine marinade and brush the glaze on top and sprinkle with rock sugar.
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