Peanut Butter and Jelly Cake
- 3 cups assorted seeded grapes – picked off stems 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 @ room temperature
1. 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.
2. Roast grapes on a sheet pan with 1 TB oil at 400 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.
3. Refrigerate the mashed, drained grapes until ready to use.
4. Turn oven down to 350.
5. Into a large bowl mix the all-purpose flour, peanut flour, baking powder, baking soda,
sugar and salt.
6. In a smaller bowl mix yoghurt, eggs, peanut oil, and reserved juices from roasted grapes.
7. Add wet ingredients to dry, and mix gently with a wooden spoon or spatula until all dry
ingredients are incorporated. Do not overmix.
8. 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.
9. 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” 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.
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