Recipe: Italian Olive Oil Cake with Red Grapes
Recipe via Martha Stewart
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
2 large eggs
2/3 cup sugar
2 teaspoons finely grated lemon zest
1/3 cup whole milk
2 cups red grapes
Preheat oven to 350 degrees.
Brush an 8-inch square pan with oil; dust with flour, tapping out excess.
Whisk together flour, almonds, polenta, baking powder, and 1/2 teaspoon salt.
Beat eggs, sugar, and zest with a mixer on high speed until pale and fluffy. Reduce speed to low; slowly add oil.
Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.
Spoon batter into pan; scatter 1 cup grapes over top. Bake for 15 minutes.
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.
Let cool in pan on a wire rack for 15 minutes. Turn out, and cut into squares.