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

Ingredients

• Cake:
• – 1 cup gluten-free or conventional all-purpose flour
• – 1/2 cup almond flour
• – 1/4 cup polenta
• – 1 1/2 teaspoons baking powder
• – 1/2 teaspoon kosher salt
• – 2 large eggs
• – 2/3 cup sugar
• – Zest of 1 large lemon
• – 1/2 cup extra-virgin olive oil, plus more for pan
• – 1/3 cup whole Real California Milk
• – 2 cups California seedless grapes
• Baked Ricotta:
• – 8 ounces Real California whole-milk ricotta cheese
• – 1 teaspoon orange zest
• – 1 large egg
• – 1 tablespoon honey
• – 1/4 teaspoon vanilla extract
• – 1/4 teaspoon fine sea salt
• – Butter, for greasing baking dish