Dr. JJ's Roasted Grape and Peanut Cake

I always love a challenge, especially when it comes to baking. So, when the National Peanut Board sent me some green peanut oil and bags of fragrant peanut flour and asked me to develop a recipe, I was in like Flynn!

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.

1. Grease a 9” pan with peanut oil. Cut a circle of parchment paper to fit the bottom, tap down and grease the parchment too.
2. 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.
3. Let roasted grapes cool, and reserve juices.  Set aside 1 cup of roasted grapes for decoration.
4. 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.
5. 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!