Ingredients3 Large Egg Yolk1 Large Egg3 Tbsp Vin Santo Or Other Lightly Sweet Dessert Wine2 Tbsp Unsalted Butter Softened1 Tbsp Heavy Cream1 Tsp Freshly Ground Pepper Kosher Salt2 Lb Large Asparagus2 Recipes

INDIVIDUAL GRAPE AND VIN SANTO CAKES

Individual Grape and Vin Santo Cakes image

Provided by Melissa Roberts

Categories Cake Wine Dessert Grape Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 14

Ingredients

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 stick unsalted butter, softened
2/3 cup plus 2 tablespoons granulated sugar, divided
2 large eggs
1 tablespoon grated orange zest
2/3 cup Vin Santo or other sweet wine
1 1/4 cups seedless red grapes (7 ounces)
Equipment:
a jumbo/Texas muffin pan with 6 large (6-to 8-oz) cups (see cooks' note, below)
Garnish:
confectioners sugar

Steps:

Preheat oven to 375°F with rack in middle. Generously butter muffin cups and dust with flour, knocking out excess.
Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.
Beat butter with 2/3 cup granulated sugar using an electric mixer at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in zest.
Add flour mixture in 2 batches alternately with wine, beginning and ending with flour and mixing until just incorporated.
Toss grapes with remaining tablespoon flour, then fold into batter.
Divide batter among muffin cups. Sprinkle with remaining 2 tablespoons granulated sugar. Bake until golden and springy to the touch, 18 to 20 minutes. Cool in pan 5 minutes, then loosen with a knife and remove. Cool to warm, 5 to 10 minutes more.

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