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Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Grease base and sides of a 23cm springform pan and line with baking paper, extending paper 2cm up over edge of pan to make a collar.
To make the base, place biscuits and walnuts in a food processor and whiz until a fine crumb. Add butter and whiz until well combined. Press mixture firmly into the base of the prepared pan and bake for 10 minutes, or until lightly golden. Set aside.
Increase oven to 200°C/180°C fan-forced. Arrange grapes on prepared tray and drizzle with oil. Roast for 25 minutes, or until grapes ever so slightly start to split. Set aside to cool (see note).
Meanwhile, place the ricotta, sugar, vanilla seeds and a pinch of fine salt in a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute until well combined. Add mascarpone and beat until just combined. Add 1 egg at a time, beating between additions until combined. Sift over flour and stir with a spatula until combined. Stir in zest and juice until combined. Pour into pan and bake for 1 hour 10 minutes, or until golden and set with a slight jiggle in the middle.
Set aside on a wire rack to cool completely, then refrigerate for at least 4 hours, or overnight.
To serve, transfer cake to a serving plate and arrange roasted grapes on top.