500 ml (2 cups) unbleached all-purpose flour

10 ml (2 tsp) baking powder

2.5 ml (1/2 tsp) salt

125 ml (1/2 cup) unsalted butter, softened

180 ml (3/4 cup) sugar

60 ml (1/4 cup) vegetable oil

1 orange, grated zest only

5 ml (1 tsp) vanilla extract

2 eggs

250 ml (1 cup) Muscat wine

500 ml (2 cups) seedless red grapes

30 ml (2 tbsp) honey

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line the bottom of a 20 cm (8-inch) springform pan with parchment paper.

In a bowl, combine the flour, baking powder and salt. Set aside.

In another bowl, cream the butter with the sugar, oil, orange zest and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the wine.

With a spatula, fold in half of the grapes.

Pour the batter into the prepared pan. Place the remaining grapes on the batter and press lightly. Drizzle the honey on the batter. Bake for about 1 hour and 10 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Let cool. Unmould and let completely cool on a wire rack.

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