This is a great cake that's from Italy by Martha Stewart. It's traditionally served to celebrate the start of the harvest season.
Whisk most of the dry ingredients together, set aside.
This is when both the dry and the wet ingredients have been combined together.
Pour into the cake tin and bake for 15 minutes, before putting another round of grapes on top of the cake.
1/2 cup olive oil (extra for the pan)
1 cup all-purpose flour (extra for the pan)
1/2 cup almond flour
1/4 cup coarse yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoon lemon zest
2/3 cup sugar
1/3 cup milk
2 cups red seedless grapes
Preheat the oven to 350 degrees. Oil a 8-inch cake tin and dust with flour, tapping out the excess.
In a medium bowl, whisk cornmeal, almond flour, flour, baking powder and salt.
With an electric mixer on high speed, beat eggs, sugar and lemon zests until pale and fluffy. Reduce the speed to low, and slowly pour in the olive oil. Add in the flour mixture in 3 batches alternating with 2 batches of milk. Beat until combined.
Pour into the cake tin and scatter 1 cup grapes over the top. Bake for 15 minutes, then scatter remaining grapes over the top. Bake for 25 more minutes, or until when a toothpick inserted comes out clean. Cool for 15 minutes and serve.
- The Bored Baker