2 cups (500 ml) grapes, ideally without seeds, or fresh currant
1 cup (250 ml) amaretto
2 tablespoons (30 ml) honey
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) salt
Preparation
Preheat the oven to 350°F (180°C). Grease a cake pan. In a bowl, cream the butter with the sugar, oil, lemon zest, and vanilla. Add the eggs one at a time and whisk until thoroughly mixed.
Add all the dry ingredients, alternating with the amaretto. Using a spatula, fold in half of the grapes.
Pour the batter into the pan. Place the remaining grapes on top of the batter and press them in slightly. Drizzle the honey over the batter. Bake for about 1 hour and 20 minutes, or until a knife inserted into the centre comes out clean.
Let it cool, remove from the pan, and let it cool thoroughly on a wire rack.
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