Grape Cake (Easy)

This grape-studded cake, which is traditionally made to celebrate the beginning of the fruit harvest, is a sweet yet understated way to finish the meal.

½ cup extra-virgin olive oil
1 cup all-purpose flour, unbleached
½ cup almonds, finely ground, toasted
¼ cup quick-cooking polenta or yellow cornmeal, coarsely ground
1½ tsp. baking powder
sea salt
2 large eggs
⅔ cup sugar
2 tsp. lemon zest, finely grated
⅓ cup whole milk
2 cups red grapes, seedless

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Brush an 8" square pan with oil; dust with flour, tapping out excess.

Whisk together flour, almonds, polenta, baking powder, and ½ tsp. 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, 25-27 minutes more. Let cool in pan on a wire rack for 15 minutes. Turn out, and cut into squares.