Concord Grape Honey Cornmeal Cake + Champagne Grape Jam + Vanilla Bean Cream Cheese Frosting + Pistachio Crumble
Ingredients
Concord grape Honey cornmeal cake:
- 4-1/4 cups oat flour
- 2 cups stone ground cornmeal Bob's Red Mill brand
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp Himalayan sea salt
- 1/4 cup oat butter Myokos brand
- 1/2 cup olive oil
- 4 egg whites
- 3/4 cup coconut sugar
- 2 tsp vanilla extract
- 3/4 cup oat milk
- 1/4 cup honey
- 2 cups concord grapes washed and seeded
Champagne grape jam:
- 2 cups champagne grapes or concord
- 3 tbsp coconut sugar
- 2 tsp lemon juice
Vanilla Bean Cream Cheese Frosting:
- 16 oz cream cheese 2 blocks
- 1/2 cup oat butter Myokos brand
- 2 tsp vanilla bean paste
- 2 cups powdered sugar organic
Instructions
Concord Grape Honey cornmeal cake:
- Whisk the oat flour, cornmeal, baking powder, and Himalayan sea salt, set aside. Whisk egg whites, coconut sugar and vanilla in a large bowl. Add in the olive oil and oat butter and mix well. Whisk in the flour/cornmeal mixture and the oat milk. Stir in the honey to swirl. Do not overmix. The batter will be very thin. Toss the grapes with a little extra flour and scatter over the cake.Bake for 35-40 minutes, or until the edges of the cake pull away. Let cool.
Champagne grape jam:
- Place the grapes, coconut sugar and lemon juice into a saucepan on medium heat. As the mixture heats up, use a wooden spoon to break up the grapes. Turn up the heat to medium-high and let simmer for around 20-25 minutes. Once it cools, it will develop a thicker consistency.
Vanilla Bean Cream Cheese Frosting:
- Beat cream cheese and butter until smooth and creamy. Add the vanilla bean paste together until smooth and fluffy. Slowly add in powdered sugar. Beat until creamy.Assemble cake by adding frosting and a spoonful of grape jam between each layer. Top with figs, blackberries and grapes. Dust with pistachio crumble!