Warm pie with raisins and grapes in olive oil

Ingredients:

• 55g unsalted butter + extra softened butter for greasing the pan
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• Finely grated zest of 1 lemon
• 1.5 cups + 1 tbsp. premium flour
• 3/4 tsp baking powder
• 1/4 teaspoon salt
• 0.5 cups olive oil
• 0.5 cup whole milk, room temperature
• 1/3 cup golden raisins
• 2 cups red seedless grapes, halved
• 1 cup chilled heavy cream
• 1 tbsp icing sugar, sifted
• 1/4 - 0.5 tsp almond extract
• 0.5 cups honey
• 1 small piece of ginger, peeled and grated (about 2 tbsp)

Preparation:

1. Preheat oven to 175°C.
2. In a large bowl, beat the butter and sugar with a mixer until light and fluffy, about 5-8 minutes. Gradually beat in the eggs and lemon zest. Sift 1.5 cups of flour into the same bowl. Add the baking powder and salt, stirring gently to distribute evenly. Add the olive oil and milk and knead the dough.
3. In a separate bowl, combine the raisins and 1 cup of grapes and sift in the remaining 1 tablespoon of flour. Add the fruit mixture to the batter and stir until evenly distributed.
4. Generously grease the bottom and sides of a 22cm springform pan or glass baking dish with softened butter. Pour the batter into the pan and place it on the middle rack of the oven.
5. Bake until a toothpick inserted into the center comes out clean, 40-45 minutes. Remove the cake from the oven and let it cool slightly, then remove the springform pan ring.
6. In a medium bowl, beat the cream with the powdered sugar and almond extract until soft peaks form.
7. Add the honey to a small saucepan and bring to a simmer over low heat. Once it bubbles, thickens, and darkens slightly (about 3 minutes), add the ginger and the remaining 1 cup of grapes. Turn off the heat and let the mixture cool slightly.
8. Serve slices of pie with a little of the grape-honey mixture and a dollop of whipped cream.