I love my basic gluten-free flour blend. I can substitute it in nearly anything and get incredible results.
In fact, it’s the blend I used for the recipes in my book because it works so well. It’s got more protein and dietary fiber than most blends so it’s healthier, too.
I was flipping through the November edition of Martha Stewart Living and saw a Red Grape Olive Oil Cake. Nearly a month and a half later, it was still running through my head so I had to try it.
Making the recipe SS&GF style was simple. I just used 1/3 cup agave instead of 2/3 cups white sugar, used my flour blend instead of all-purpose flour, and added in 3/4 teaspoon xanthan gum.
35 minutes later I had a stunning, rustic cake. The red grapes get super sweet while baking and they’re perfect with the tender, cornmeal crumb. Serve it with whipped cream or a dollop of yogurt. And then savor every bite. I did.
Reminder…
- *Win* my new cookbook & Stephanie O’Dea’s More Make It Fast, Cook It Slow before they’ve even been released! Today’s the last day to enter!
This recipe was adapted from Martha Stewart Living November 2010.
Ingredients
- 2 extra large eggs
- 1/3 cup agave nectar
- 2 teaspoons lemon zest
- 1 cup Amy’s Basic Flour Blend
- 1/2 cup almond meal
- 1/4 cup stone ground cornmeal
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
- 1/3 cup low-fat milk (or your favorite dairy-free milk)
- 2 cups seedless red grapes
- whipped cream
- Greek yogurt
Instructions
- Preheat the oven to 350°F. Lightly mist an 8×8 cake pan with cooking spray and dust it with flour, tapping out the excess.
- Put the eggs, agave, and lemon zest in the bowl of a stand mixer fitted with the whip attachment. Beat for 3 -5 minutes, until light, fluffy, and pale yellow. Sift together the flour blend, almond meal, cornmeal, baking powder, xanthan gum, and salt. Set aside. With the mixer on low, add the olive oil slowly in a thin stream. Add the flour mixture to the liquid ingredients in three additions, alternating with the milk, beginning and ending with the flour.
- Turn the batter into the prepared pan. Sprinkle 1 cup of grapes across the top of the batter and press them in. Bake for 15 minutes, then sprinkle the remaining cup across the batter, and lightly press them in. Bake for another 15 to 2o minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Let cool in the pan on a wire rack for 15 minutes, then turn onto a waxed paper lined rack to cool completely. Carefully cut into squares with a sharp serrated knife to cleanly slice through the grapes. Serve with a dollop of whipped cream or Greek yogurt.
Zoe
posted on December 22, 2010 at 10:29 am
This looks so good, Amy! Elegant and rustic at the same time. I’ve yet to make a cake with grapes but I know how good it is, having tried one a couple or so months back.
[Reply]
Amy Reply:
December 22nd, 2010 at 10:32 am
@Zoe, Hi Zoe! You’re ahead of me…this was the first cake I’ve ever had with grapes. Being a dedicated food blogger, I had to try a couple bites this morning to make sure it was still as good as it was yesterday. It actually gets more moist as it sits…my favorite kind of cake.
Hugs,
Amy
[Reply]
Linda
posted on December 22, 2010 at 10:51 am
Wow! I can’t wait to try this!!!
[Reply]
sharyn
posted on December 22, 2010 at 12:31 pm
This looks fantastic. I am nightshade free so what would be the best substitute for potato flour please in your g/f flour blend.
[Reply]
Amy Reply:
December 22nd, 2010 at 1:04 pm
@sharyn, Try arrowroot, Sharyn. It should do the trick.
Hugs,
Amy
[Reply]
Andrea
posted on December 22, 2010 at 2:03 pm
I can’t wait to try this cake! It would be fun with concord grapes too except you would have to cut them in half to first to get the seeds out. Great recipe!
Happy Holidays Amy!
[Reply]
Jenn AKA The Leftover Queen
posted on December 22, 2010 at 4:36 pm
What a beautiful and yummy cake, Amy!
[Reply]
Alta
posted on December 22, 2010 at 6:56 pm
Amy, this looks great, and decidedly different. After making decadent treats for the past few days, this sounds lit and delicious.
[Reply]
Alta
posted on December 22, 2010 at 6:57 pm
Oops, that’s light, not lit. Silly iPad changes my words!
[Reply]
Maggie
posted on December 22, 2010 at 8:42 pm
I am so intrigued by this cake! It looks gorgeous. I think it would be a hit at a potluck. Everyone would be so intrigued!
[Reply]
Carol, Simply...Gluten-free
posted on December 23, 2010 at 8:47 am
This looks amazing! It has been such a pleasure getting to know you this year. I wish you and yours a very Merry Christmas! xo Carol
[Reply]
newrose
posted on December 26, 2010 at 11:06 am
This cake looks out of this world. and i am goint to try and learn this and not gust save money but also start eating healthier food.
[Reply]