Recipe: Italian Olive Oil Cake with Red Grapes

Recipe via Martha Stewart

Frog Hollow Farm Red Flame Grapes

Frog Hollow Farm Red Flame Grapes


  • 1/2 cup extra-virgin olive oil, plus more for pan

  • 1 cup all-purpose flour, plus more for pan

  • 1/2 cup finely ground toasted almonds

  • 1/4 cup quick-cooking polenta or coarsely ground yellow cornmeal

  • 1 1/2 teaspoons baking powder

  • Salt

  • 2 large eggs

  • 2/3 cup sugar

  • 2 teaspoons finely grated lemon zest

  • 1/3 cup whole milk

  • 2 cups red grapes


  1. Preheat oven to 350 degrees.

  2. Brush an 8-inch square pan with oil; dust with flour, tapping out excess.

  3. Whisk together flour, almonds, polenta, baking powder, and 1/2 teaspoon salt.

  4. Beat eggs, sugar, and zest with a mixer on high speed until pale and fluffy. Reduce speed to low; slowly add oil.

  5. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.

  6. Spoon batter into pan; scatter 1 cup grapes over top. Bake for 15 minutes.

  7. Scatter remaining cup grapes over cake. Bake until cake is golden and a toothpick inserted into the center comes out clean, 25 to 27 minutes more.

  8. Let cool in pan on a wire rack for 15 minutes. Turn out, and cut into squares.