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.
- *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.
- 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
- 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.