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1/4 cup polenta
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2 large eggs
2/3 cup sugar
Zest of 1 large lemon
1/2 cup good quality extra-virgin olive oil,plus more for pan
1/3 cup whole milk
2 cups red seedless grapes
Preheat the oven to 350°F. Brush an 8-inch square or round pan with olive oil then dust with gluten free flour, tapping out the excess.
Spread the almond flour on a parchment lined baking sheet and toast in the oven until fragrant, about 5 minutes. Set aside. ****
In a mixing bowl whisk together the flour, toasted almond meal, polenta, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment beat the eggs, sugar, and lemon zest on high speed until pale and fluffy. Reduce speed to low; slowly stream in the olive oil. Beat in the flour mixture in 3 additions, alternating with milk, beginning and ending with flour.
Spoon the batter into the prepared pan and scatter the top with half of the grapes. Bake for 15 minutes. Scatter the remaining grapes over the cake. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25-27 minutes more. Let cool in the pan on wire rack for 15 minutes. Turn out and slice into pieces.
Here is how to make almond meal at home:
Toast raw almonds in a 325°F oven until golden brown and fragrant, cool completely. Pulse the toasted almonds into a powder in a food processor fitted with the 's' blade to measure 1/2 cup.
Adapted from Martha Stewart
Keywords: polenta, gluten free olive oil cake, olive oil cake, roasted grapes, roasted grape cake