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1.
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Preheat oven to 350F (175C; gas mark 4/5).
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2.
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Generously butter and flour the springform pan, tapping out any excess flour.
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Set aside.
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3.
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In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes.
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Add the butter, oil, milk, and vanilla extract, and mix until blended.
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4.
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Sift the flour, baking powder, and salt into a large bowl.
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Add the lemon zest and orange zest, and toss to coat the zest with flour.
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Spoon the mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended.
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Scrape down the sides of the bowl and mix once more.
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Set aside for 10 minutes to allow the flour to absorb the liquids.
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5.
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Stir about 3/4 of the grapes into the batter.
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Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
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6.
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Place the pan in the center of the oven.
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Bake for 15 minutes, then sprinkle the top of the cake with remaining grapes.
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Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes.
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Remove to rack to cool.
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After 10 minutes, run a knife along the sides of the pan.
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Release and remove the side of the springform pan, leaving the cake on the pan base.
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Sprinkle with confectioners sugar just before serving.
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Serve at room temperature, cut into thin wedges.
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Grape cake is an ideal match for vin santo,the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.
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Over time, I have identified the mystery that discourages many shoppers from buying grapes: the inevitable hazy white film.
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Though one might understandably assume its due to a spray of pesticide, the film is in fact a natural substance produced by the grape.
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It acts as a protective covering to prevent moisture from penetrating the fruit.
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It also keeps the skin from cracking when the grape loses moisture.
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Even better, the film contains nothing toxic!
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You will find the same harmless film on plums.
