Simple Olive Cake with Red Grapes
2 large eggs
Salt to taste
2/3 cup sugar
1/3 cup whole milk
2 teaspoons lemon zest
1 cup all-purpose flour
1 1/2 teaspoons baking powder
2 cups red seedless grapes (whole)
1/4 cup coarsely ground yellow cornmeal
1/2 cup high quality, extra-virgin olive oil
1/2 cup crushed toasted almonds, or slivers or slices
Preheat oven to 350 degrees F (175 degrees C). Brush an 9-inch (20cm x 20cm) square pan with a little olive oil, or use oil spray. Dust in the oil in the pan with a little extra flour. In a small bowl, combine the baking powder, flour, cornmeal, almonds and 1/2 teaspoon salt as dry ingredients. Using a hand mixer or food processor whisk the eggs, with zest and sugar added on high speed until fluffy. Lower the speed and add the oil as a drizzle. Add the flour mixture in three batches, with slurps of milk. Mix until smooth and just combined.
Transfer the mixture into the pan. Scatter half of the grapes over the top of the mixture and bake for about 15 minutes, then quickly sprinkle the remaining grapes on top. Bake for 20-25 minutes, until the cake is golden and a skewer inserted into the centre comes out clean. Cook on a wire rack, slice into squares and serve warm.