Olive Oil and CA Grape Cake with Baked Ricotta: Paired with Muscat/Moscato

For the cake:

Preheat the oven to 350°F. Brush an 8-inch square or round pan with olive oil then dust with gluten-free flour, tapping out the excess.

Spread the almond flour on a parchment-lined baking sheet and toast in the oven until fragrant, about 5 minutes. Set aside.

In a mixing bowl, whisk together the flour, toasted almond flour, polenta, baking powder, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and lemon zest on high speed until pale and fluffy. Reduce speed to low; slowly stream in the olive oil. Beat in the flour mixture in 3 additions, alternating with milk, beginning and ending with flour.

Spoon the batter into the prepared pan and scatter the top with half of the grapes. Bake for 15 minutes. Scatter the remaining grapes over the cake. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25-27 minutes more. Let cool in the pan on a wire rack for 15 minutes. Turn out and slice into pieces.

For the ricotta:

Preheat oven to 325°F. Grease a 5- or 6-inch round baking dish or pan liberally with butter.

Either by hand or in a food processor, blend all Real California ricotta ingredients together until fully incorporated. Smooth the ricotta mixture into the prepared baking dish, and bake for 50 minutes to 1 hour, until edges are slightly golden.

Remove from the oven and allow to cool for at least 10 minutes. Serve warm or room temperature.

Recipe credit: CA Grown

Photo credit: Meg van der Kruik for California Grown