1/2 cup extra-virgin olive oil, plus more for pan
1 cup all-purpose flour, plus more for pan
1/2 cup finely ground toasted almonds
1/4 cup quick-cooking polenta or coarsely ground yellow cornmeal
1 1/2 teaspoons baking powder
Salt
2 large eggs
2/3 cup sugar
2 teaspoons finely grated lemon zest
1/3 cup whole milk
2 cups red seedless grapes
Preheat oven to 350 degrees. Brush an 8-inch square pan with oil; dust with flour, tapping out excess. Whisk together flour, almonds, polenta, baking powder, and 1/2 teaspoon salt. Beat eggs, sugar, and zest with a mixer on high speed until pale and fluffy. Reduce speed to low; slowly add oil. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Spoon batter into pan; scatter 1 cup grapes over top. Bake for 15 minutes. Scatter remaining cup grapes over cake. Bake until cake is golden and a toothpick inserted into the center comes out clean, 25 to 27 minutes more. Let cool in pan on a wire rack for 15 minutes. Turn out, and cut into squares.
The veg is delicious and the growers at Largo are friendly and knowledgable. It's great to know I'm supporting locally grown food. Can't wait for the next box!
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