I never really thought Olive Oil cake sounded so appetizing as a dessert, but it all really works! The grapes taste almost like plums (one of my favorites) and the cake is moist and crumbly. I figured if my initial feeling was to avoid this Martha Stewart recipe, I just had to try it out. I mean, it is Martha Stewart, right?!? How can it be bad! My favorite part about this cake was my son calling the grapes “eyes.” He picked them all out and actually left the cake behind. Good boy.
Olive Oil Cake with Grapes Ingredients
1/2 cup extra virgin olive oil
1 cup all-purpose flour, plus extra for pan
1/2 cup finely ground almonds
1/4 cup coarsely ground yellow cornmeal
1 1/2 tsp baking powder
2 tsp salt
2/3 cup sugar
2 tsp finely grated lemon zest
1/3 cup soy milk
2 cups red seedless grapes
I preheated the oven to 350 degrees. I also prepared an 8-inch square pan with cooking spray, dusted it with flour, and tapped out the excess. I whisked together the flour, almonds, cornmeal, baking powder, and salt. Separately, I beat the eggs, sugar and zest in a mixer on high-speed until pale and fluffy. This can take a few minutes so be patient and watch the eggs turn almost white. It’s very cool. I then reduced the speed to low and slowly added the star of this recipe, the olive oil.
I spooned the batter in to the pan and scattered 1 cup of grapes over the top.
I baked the cake for 15 minutes then scattered the remaining cup of grapes over the cake. The first batch of grapes baked slightly in to the batter, so the second cup of grapes could be placed all over the top. I continued to bake the cake for another 25-27 minutes, until a toothpick inserted came out clean. I let the cake cool in the pan for 15 minutes then turned it out to continue cooling.