8 to 10 servings

3/4 cup (6 ounces) Moscato

8 ounces seedless grapes (about 40), halved

1/3 vanilla bean

11/2 cups (71/2 ounces by weight) unbleached all-purpose flour

3/4 cup (41/2 ounces by weight) semolina flour

13/4 teaspoons baking powder

1/4 teaspoon fine sea salt

4 extra-large eggs, at room temperature

13/4 cups (121/4 ounces by weight) granulated cane sugar, divided

1 teaspoon pure vanilla extract

2/3 cup (51/4 ounces) delicate extra-virgin olive oil with tropical notes

This recipe was inspired by a dessert I had at A Voce restaurant
in Manhattan. Semolina flour, the finely ground endosperm
of durum wheat, adds a rustic note to this cake and gives it a
slight crunch. The olive oil gives it a light texture, the syrup
makes it moist, and the grapes are a surprise addition.

Serve small glasses of the Moscato wine with the cake as
a special treat.

1. Pour the wine into a small bowl. Add the grapes. Scrape the
vanilla seeds into the bowl and add the bean as well. Macerate
the grapes for 30 minutes. Lift them out with a slotted spoon
and reserve the wine, vanilla seeds, and bean.

2. Preheat the oven to 350°F, positioning the rack in the middle.
Line the bottom of a 9-by-3-inch round cake pan with parchment
paper.

3. Sift both flours, baking powder, and salt into a bowl. Set aside.

4. Put the eggs in the bowl of a stand mixer. Beat with the paddle
on medium speed, gradually adding 1½ cups of the sugar.
Turn to medium-high speed and beat until well combined, about
2 minutes.

5. Turn the mixer speed to low. Add the vanilla extract. With the
mixer running, gradually add the dry ingredients in 3 additions,
alternating with the olive oil in 2 additions (start and end with
the dry ingredients). Fold half of the macerated grapes into the
batter with a spatula.

6. Pour the batter into the pan and bake until the top is golden
brown and a skewer inserted into the center comes out clean,
40 to 45 minutes.

7. Let the cake cool completely, still in the pan, on a rack. Run a
table knife around the edge of the pan and invert the cake onto
a plate. Peel off the parchment paper and turn the cake right
side up onto a serving platter.

8. Poke holes with a skewer at 1-inch intervals in top of the cake,
stopping before reaching the bottom.

9. Make a sugar syrup by boiling the reserved wine mixture with
the remaining ¼ cup sugar until it reduces by half. Strain the
syrup.

10. Spoon the warm syrup over the cake. Serve with the reserved
macerated grapes.