This is a cake that I developed for a special dinner I prepared for the National Peanut Board. My challenge was to use peanut flour and green peanut oil in the recipe. Since I love to make olive oil cake, I was inspired to use both products for a super moist, high protein cake without using butter.
Peanut flour is delicious, nutty, high in protein and bakes well, but needs the supportive structure of all purpose flour in order to stay light. Extra eggs help elevate the cake. Plain yoghurt provides moisture, tang, and a nice hit of calcium. The peanut flour and peanut butter provide tons of protein, in addition to 30 other nutrients. And with no butter, this is a cholesterol-free, delicious cake!
I have a silicone cake mold shaped like a slice of bread, but you can bake this in standard cake pans, or if you want, get a couple 8x8" square tin foil pans, and push in the top, and the sides to mimic the shape of a slice of bread (see the drawing in the notebook above). This cake is a perfect after school snack, packed with nutrition, and your love! It also freezes well (without the filling).
3 cups assorted seeded grapes – stems picked off and washed
1 tsp lemon juice
1 cup sugar
1/2 c. unsweetened plain yogurt
4 large eggs
2/3 cup green peanut oil, roasted peanut oil (or olive oil) + more for greasing pans and roasting grapes
1 1/4 cups all-purpose flour
1/2 cup peanut flour (or 1 cup of unsalted dry roasted peanuts, processed to a powder in your food processor)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher or sea salt
1 1/2 cup salted, smooth or chunky peanut butter at room temperature
Grease 2 - 8” disposable square pans with oil. Cut a square of parchment paper to fit the bottoms, tap down and grease the parchment too. Indent the sides and top of the pan to resemble a slice of bread.
Roast grapes on a sheet pan with 1 TB oil at 400 degrees until slightly shriveled, releasing their juices and slightly brown (about 30 minutes). Take grapes out of oven, mash with a fork, put in a small colander placed over a bowl, and set aside to cool. Reserve juices in the bowl.
Refrigerate the mashed, drained grapes until ready to use.
Turn oven down to 350.
Into a large bowl mix the all-purpose flour, peanut flour, baking powder, baking soda, sugar and salt.
In a smaller bowl mix yoghurt, 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. Do not over mix.
If using 8x8 aluminum disposable pans, divide batter between the two and bake cakes in oven for 30-35 minutes until tops are deep golden brown and pick inserted in center comes out clean. If using a springform mold, place all batter inside, and bake for 50-55 minutes until pick inserted in center comes out clean.
Cool cake(s) on a rack for 30-45 minutes, invert onto a plate. Remove parchment and flip over onto a serving plate.
If using a springform pan, split the cake into 2 layers with a long serrated knife. Place the TOP layer on a serving platter. Spread first with peanut butter and then with mashed grapes. Place the bottom layer on top so that the open crumb is exposed, resembling a piece of bread.
If using 2 8" or 9” layers, using a serrated knife cut off a very thin layer from the top of one layer, exposing the crumb. Put the uncut layer on a serving platter, “frost” the top with peanut butter, and then the mashed grapes. Place the next layer on top with the “crumb” exposed.
Cover loosely with plastic wrap and refrigerate for an hour for the layers and flavors to set. Slice and eat! And happy back-to-school! After digging in, keep covered and refrigerated.