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Individual Grape and Vin Santo Cakes

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.

I’m sending this over to Ivonne for Magazine Mondays.

Vin Santo is available in wine shops and online.

Let’s make it…

Here’s what you will need:  Vin Santo, seedless red grapes, unsalted butter, all-purpose flour, granulated sugar, eggs, baking powder, baking soda, table salt, orange zest and powdered sugar.

Whisk together 1-1/2 cups all-purpose flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt.  Set aside.

Beat 1/2 cup unsalted butter with 2/3 cup 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!

It’s killing me knowing there is one left in my kitchen.  Waiting for me.  Calling to me.

A grape peep show.

Another peeper getting in on the action.

A grape surprise inside. 

Individual Grape And Vin Santo Cakes
Adapted from Gourmet

1-1/2 cups plus 1 Tablespoon all-purpose flour, divided 
1-1/2 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
1-1/4 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!

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Comments

  1. Hi Cathy .. I loved the post about the Vin Santo – interesting to hear how it is made .. thank you & the cakes look delicious too!
    Hilary Melton-Butcher
    Positive Letters

    Reply

  19. Those look delicious! I have an Italian-themed movie night w friends coming up–that would be the perfect dessert!

    Since the wine goes so well w/ almond biscotti you should invent a dessert that incorporates that!!

    Reply

  22. Wow, these sound amazing. When I was in Tuscany I had the pleasure of trying Vin Santo and it is wonderful. What a great use this is. Very nice.

    Reply

  24. Wow, these look incredible. I’ve never heard of Vin Santo, but obviously I’m missing out big time. Love your grape peep show! And your description of the aromas – wonderful…

    Reply

  29. They sound delicious, if a little outside my current budget. But I will remember it for when I get a couple extra bucks yet. Hmmm, my tax return should be coming soon…

    Reply

  31. I love seeing recipes that use standard seedless grapes. I made a grape pie last year because I was searching for something to do with them, and I’ve learned they cooke beautifully. This is lovely, and I can’t wait to serve it.

    Reply

  33. Now you have me wanting to race right out & buy a bottle of Vin Santo! However, I think I’ll wait until the liquor stores open.

    And, those lovely little cakes! They look so scrumptious!

    Reply

  64. You know what’s funny, when I saw the recipe in the magazine, I was like, “ooooooooooooooooooooooh!”. And I don’t even really like vin santo but I’ll learn to like it, damn it, just to try one of these.

    Delicious!

    Reply

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