Red Grape and Olive Oil Cake
Yields: 8 servings
1 cup gluten free all-purpose flour
1⁄2 cup yellow cornmeal
2⁄3 cup palm sugar
1⁄3 cup non-dairy milk (I used Hemp milk)
1⁄2 cup extra virgin olive oil
2 large eggs
1 1⁄2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1⁄4 teaspoon salt
1 1/4 cups red seedless grapes, washed and dried (If they are very large, cut them in half)
Confectioners sugar for dusting
Preheat the oven to 350ºF. Spray 5″ x 10″ loaf pan with olive oil spray and set aside.
Put cornmeal in food processor and pulse to a fine grain. Don’t skip this step or you will have “grit” from the cornmeal every now and again in a bite.
In a medium bowl, add the flour, cornmeal, baking powder, cinnamon and salt.
Combine the eggs and sugar in a large mixing bowl. Use hand mixer on medium high speed for about 5 minutes until mixture is light in color and increased in volume.
With the mixer on low speed, add the oil in a slow, steady stream. Turn the mixer to medium speed and beat for 1 minute.
Stir in the milk, vanilla, and lemon zest on low speed.
With the mixer on low speed, add the flour mixture 1⁄2 cup at a time, until just incorporated. Stir in 1⁄2 of the grapes.* Pour batter into the prepared pan and bake for 10 minutes.
Remove pan from oven and put remaining grapes on the top of the partially baked cake. Return to oven for an additional 40 minutes until cake is golden and a toothpick inserted in the center of the cake comes out clean.
Transfer the pan to a wire rack and let cool for 5 minutes. Release the sides from the pan and let the cake cool completely before dusting with confectioners sugar.
*If you add all the grapes at once, they’ll sink to the bottom, so reserve half to put on top after it’s been in the oven for 10 minutes. They’ll sink slightly but still be visible.