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| Champagne Grape Cake, is a moist, not so sweet cake, made with a combination of olive oil and butter with hints of citrus and vanilla, the cake is crowned with tiny, miniature, champagne grapes that burst with intense flavor when you bite into them. |
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| These intensely sweet pearl sized grapes are in season for a limited time right now and I was lucky enough to find a package at my local Whole Foods. They’re seedless with a deep blue black color and quite a bit smaller than a regular sized grape, as you can see above. Champagne grapes are not to be confused with the variety of grape that they actually use to make champagne with, these are more “currant like”. See how tiny they are? |
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| Get a pot of espresso going because this cake is the perfect ending to a meal and I just loved the combination of olive oil and butter, really delicious! Here’s the recipe, it’s adapted from Patricia Wells at Home in Provence. |
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| I had some grapes leftover so I decided to make a chicken salad with the remaining ones tossing it all together with this wonderful lemon flavored olive oil I received from Nudo. |
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| Ingredients were, leftover roasted chicken, celery, red onion, radish, apple, crushed hazelnuts, basil and of course, those luscious and juicy champagne grapes! |
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| Grab a package if you can before they quickly disappear! |
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
