Wednesday, March 9, 2011

Red Grape & Olive Oil Loaf Cake

Sometimes I get excited about the smallest things.

Like the grocery store flyers that come in the mail.

Is that weird?

It really doesn't take much to make me happy.... like seeing that grapes are 88¢/lb, or that lemons are 3 for a buck.

A really well seasoned wok? That could make me shed a few tears of joy.

Or a freshly picked young coconut. That could make my knees buckle. 

This is weird to some people....and maybe I can see why.

For most girls, shopping makes them really buying a new purse or a new pair of shoes. I'll admit that I get a pep in my step when I wear a new summer dress or rock a new pair of stilettoes...but I'd get more joy out of eating a big bowl of spaghetti carbonara in nothing but sweatpants and flip flops.

I also get very happy waking up to a big slice of this Red Grape and Olive Oil Cake.

This cake is so Italian. If you look closely, you can actually see it fist pumping, or yelling at its mom.

It's made with olive oil and polenta (yellow cornmeal) and it's studded with ruby red grapes. It has the texture of really moist pound cake and the cornmeal gives it a bit of a crunch that makes it super special.

It bakes up with an insanely crisp, golden crust that makes the most beautiful sounds as you saw into it when cutting a slice, or two...

A bit of lemon zest compliments the fruity olive oil, and the grapes get slightly tender while still holding their shape.

So let's olive oil cake made with grapes, lemon and cornmeal. It's totally good for you. You should eat this for breakfast. Every day. It will give you a break from my Hazelnut Espresso Cookies.


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