4 cups assorted seedless grapes
1 cup sugar
1/2 cup unsweetened plain yogurt
3 large eggs
2/3 cup green peanut oil + more for greasing pan and roasting grapes
1 1/4 cups all-purpose flour
1/2 cup peanut flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup peanuts, ground
Created by Dr. JJ Levenstein, MD, FAAP
My inspiration for this cake came from Smitten Kitchen’s Deb Perleman. I have made her Blood Orange Olive Oil Cake on several occasions - always to rave reviews. I wanted to take these peanut products and create a riff on the olive oil cake. Once I tasted the green peanut oil, I knew it could be done - it’s buttery and flavorful and a perfect oil to keep a cake moist. By utilizing peanut flour, I could create a healthier cake with higher protein content, and I wanted to complement the natural nutty flavor with its classic partner - so grapes were a perfect solution.
Grease a 9” pan with peanut oil. Cut a circle of parchment paper to fit the bottom, tap down and grease the parchment too.
Roast grapes on a sheet pan with 2 tablespoons peanut oil at 400 until slightly shriveled, releasing their juices and slightly brown. Turn oven down to 350.
Let roasted grapes cool, and reserve juices. Set aside 1 cup of roasted grapes for decoration.
In a large bowl mix all purpose flour, peanut flour, baking powder, baking soda, sugar and salt. In a smaller bowl mix yogurt, eggs, peanut oil, and reserved juices from roasted grapes. Add wet ingredients to dry, and mix gently with a wooden spoon or spatula until all dry ingredients are incorporated. Fold in 3 cups of the roasted grapes. Bake cake in oven for 50-55 minutes until top is deep golden brown and pick inserted in center comes out clean.
Cool cake on a rack for 30-45 minutes, invert onto a plate. Remove parchment and flip over onto a serving plate. Take ground peanuts and place on top of cake. Decorate periphery with reserved roasted grapes. Slice and serve. Bon Appetit!
Calories from fat: 220
Total fat: 24g
Trans fat: 0g