Recipe: Red grapes roast atop a lemon-scented batter
|Grapes top the polenta-specked lemon and olive oil cake. (Photos: Kathy Morrison)|
These beautiful grapes will be the star in the cake.
I don't buy grapes often, but the displays of red, green and black grapes from several vendors could not be ignored. I settled on two pounds of beautiful Crimson Flame grapes, and then dug into recipes to see how to use them.
This recipe, which has olive oil and polenta in the batter, is one I adapted from a gluten-free version on the blog This Mess is Ours. I guess I'm on an Italian-inspired baking kick this fall, but there's nothing wrong with that.
This cake is sweet enough to serve for dessert with espresso, but it's uncomplicated enough to be a breakfast cake. Other fruit could go on top instead of grapes, but try it first with your favorite red seedless. Left whole, the grapes roast into delicious little nuggets of flavor.
I used medium-grind polenta here, but if the grittiness would bother you, use fine-grind or even regular cornmeal.
The cake batter is ready to be topped with half the
grapes to begin baking.
1/2 cup almond flour or almond meal
1/2 cup good-quality olive oil, plus more for pan
1 cup unbleached all-purpose flour (can use gluten-free flour if desired), plus more for pan
1/4 cup polenta, fine or medium grind
1-1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2 large eggs
2/3 cup sugar
Zest from 1 large lemon
1/3 milk (dairy or non-dairy, but not non-fat)
2 cups red seedless grapes, washed but left wholeConfectioner's sugar, for topping, optional
Heat oven to 350 degrees. Place a sheet of parchment paper on a rimmed baking sheet, and scatter the almond flour over the paper. Toast the almond flour in the oven for 4 to 5 minutes, until it is fragrant, but be careful not to scorch it. Remove from oven and allow to cool a few minutes.
Brush a round or square 8-inch pan with olive oil, then dust with a bit of all-purpose flour.
In a medium bowl, whisk together the all-purpose flour, the toasted almond flour, polenta, baking powder and kosher salt.
In a large bowl, use an electric mixer to beat together the eggs, sugar and lemon zest on high until the mixture is light and fluffy. With the mixer on low speed, stream in the olive oil until combined. Then, alternately add the flour mixture and the milk, starting with about one-third of the flour, then half the milk. Repeat, then stir in the remainder of the flour.
Fresh out of the oven, the cake can be topped with confectioner's
sugar or left plain.
Allow cake to cool about 15 minutes on a wire rack. Sprinkle confectioner's sugar on top, if using, and slice to serve.
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Dig In: Garden checklist for week of Oct. 2
Plan to make the most of the mild weather in your garden.
* October is the best month to plant trees and shrubs.
* October also is the best time to plant perennials in our area. Add a little well-aged compost and bone meal to planting holes or beds, but hold off on other fertilizers until spring. Keep the transplants well-watered (but not wet) for the first month as they become settled.
* Now is the time to plant seeds for many flowers directly into the garden, including cornflower, nasturtium, nigella, poppy, portulaca, sweet pea and stock.
* Plant seeds for radishes, bok choy, mustard, spinach and peas.
* Plant garlic and onions.
* Set out cool-weather bedding plants, including calendula, pansy, snapdragon, primrose and viola.
* Reseed and feed the lawn. Work on bare spots.
* Dig up corms and tubers of gladioluses, dahlias and tuberous begonias after the foliage dies. Clean and store in a cool, dry place.
* Treat azaleas, gardenias and camellias with chelated iron if leaves are yellowing between the veins.
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