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This cake is very simple to put together but you have to respect 1 rule: temperature.
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It is critical that the butter, eggs, milk and olive oil all be at room temperature when you begin making this batter.
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Preheat the oven to 350 degrees F.
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Using an electric hand mixer, beat together the butter and sugar in a large bowl until they lighten in color, about 5 to 8 minutes.
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Slowly beat in the eggs and lemon zest.
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Sift 1 1/2 cups flour over the bowl and add the baking powder and salt, gently folding to combine.
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Add in the olive oil and milk, stirring to combine.
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In a separate bowl, toss the raisins and about 1 cup of the grapes with the remaining 1 tablespoon of sifted flour.
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Add the fruit to the cake batter and stir only enough to blend.
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Thoroughly grease the bottom and sides of the cake pan with some extra softened butter.
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Pour the batter into the pan and slide it into the center of the oven.
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Bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes.
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Remove the cake from the oven and allow it to cool.
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Detach the outside of the springform pan, using the bottom as a plate for the cake to finish cooling.
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Meanwhile, in a small bowl, whisk together the cream, confectioners' sugar and almond extract until soft peaks form.
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Set the topping aside.
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Add the honey to a small saute pan and bring it to a light simmer over low heat.
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Once it bubbles, thickens and turns light brown after about 2 to 3 minutes, add in the grated ginger and remaining grapes.
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Switch off the heat and allow the glaze to cool.
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Serve slices of the cake with some of the grape-ginger mixture spooned over and a dollop of the whipped cream.
