When the summer ends, the days become shorter, in the vineyard the rows of grapes are ripe, the hills begin to colour and autumn approaches, and the harvest starts.
The harvest is always an intense and exciting moment for those who cultivate the land, when every season the traditional gestures are renewed, representing the moment that culminates the years hard work, patience and passion towards their work.
The atmosphere of the harvest surrounds us with its scents and colours, this inspires our creativity, evoking scenes of family life, in which men and women, grandparents and children join together in a ritual that stands the test of time.
As always, a sweet thought goes to the little ones, that inspire us in giving you a recipe that cheers up their snacks for the beginning of autumn

THE HARVEST CAKE

Ingredients: 2 large eggs, at room temperature 3 cup sugar 4 tablespoons unsalted butter, melted 1/4 cup extra-virgin olive oil 1/3 cup whole milk 1/2 teaspoon pure vanilla extract 1-1/2 cups all-purpose flour 3/4 teaspoon baking powder A pinch of sea salt Grated zest of 1 lemon Grated zest of 1 orange 10 ounces small fresh seedless purple grapes Icing sugar, for garnish

Directions

1) Preheat oven to 350 degrees F. Generously butter and flour a 9-inch springform pan, tapping out any excess flour.
2) Place eggs and sugar in bowl of an electric stand mixer fitted with a whisk attachment. Beat until thick and lemon covered, about 3 minutes. Add butter, oil, milk, and vanilla extract, and mix until blended.
3) Sift flour, baking powder, and salt into a large bowl. Add lemon and orange zest, and toss to coat zest with flour. Spoon mixture into batter and stir with a wooden spoon until thoroughly blended. Set aside for 10 minutes to allow flour to absorb liquids.
4) Stir about 3/4 of the grapes into the batter. Spoon batter into prepared cake pan. Place pan in center of oven. Bake for 15 minutes, then sprinkle top of cake with remaining grapes. Bake again for about 40 minutes more, for a total cooking time 55 minutes. Place on a rack to cool. After 10 minutes, run a knife along sides of pan and release and remove sides of springform pan, leaving cake on pan base. Sprinkle with icing sugar just before serving. Serve at room temperature, cut into thin wedges. Yield: 8 to 12 servings.