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1
Preheat the oven to 350 degrees F. Beat the butter and sugar with a mixer in a large bowl until the mixture lightens in color, 5 to 8 minutes.
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2
Slowly beat in the eggs and lemon zest.
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3
Sift 1 1/2 cups flour into the bowl.
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4
Add the baking powder and salt, gently folding to combine.
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5
Add the olive oil and milk, stirring to combine.
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6
Toss the raisins and about 1 cup grapes in a separate bowl and sift in the remaining 1 tablespoon flour.
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7
Add the fruit-flour mixture to the cake batter and stir only enough to blend.
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8
Thoroughly grease the bottom and sides of a 9-inch springform pan or glass baking dish with some softened butter.
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9
Pour the batter into the pan and slide the pan into the center of the oven.
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10
Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
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11
Remove the cake from the oven and let sit until cool enough to touch, then detach the outside of the springform pan.
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12
Whisk together the cream, confectioners' sugar and almond extract in a medium bowl until soft peaks form.
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13
Set aside.
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14
Add the honey to a small saute pan and bring it to a simmer over low heat.
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15
Once it bubbles, thickens and darkens slightly, about 3 minutes, add the ginger and the remaining 1 cup grapes.
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16
Switch off the heat and allow the mixture to cool slightly.
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17
Serve slices of the cake with some of the grape-honey mixture and a dollop of the whipped cream.
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18
Photograph by Con Poulos
