Preheat the oven to 350 degrees F.
Using an electric hand mixer
, beat together the butter and sugar in a large bowl until they lighten in color, about 5 to 8 minutes. Slowly beat in the eggs
and lemon zest
1 1/2 cups flour over the bowl and add the baking powder and salt, gently folding to combine. Add in the olive oil and milk, stirring to combine. In a separate bowl, toss the raisins and about 1 cup of the grapes with the remaining 1 tablespoon of sifted flour. Add the fruit to the cake batter and stir only enough to blend
the bottom and sides of the cake pan
with some extra softened butter. Pour the batter into the pan and slide it into the center of the oven. Bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Remove the cake from the oven and allow it to cool. Detach the outside of the springform pan
, using the bottom as a plate for the cake to finish cooling.
Meanwhile, in a small bowl, whisk
together the cream, confectioners' sugar and almond extract until soft peaks form. Set the topping aside.
Add the honey to a small saute pan and bring it to a light simmer
over low heat. Once it bubbles, thickens and turns light brown after about 2 to 3 minutes, add in the grated ginger
and remaining grapes. Switch off the heat and allow the glaze
to cool. Serve slices of the cake with some of the grape-ginger mixture spooned over and a dollop
of the whipped cream