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 milk
2 cups California seedless grapes
8 ounces whole-milk ricotta cheese, such as Belfiore
1 teaspoon orange zest
1 large egg
1 TBSP honey
1/4 teaspoon vanilla extract
1/4 teaspoon fine sea salt
Butter, for greasing baking dish
Preheat the oven to 350°F. Brush an 8-inch square or round pan with olive oil then dust with gluten free flour, tapping out the excess.
Spread the almond flour on a parchment lined baking sheet and toast in the oven until fragrant, about 5 minutes. Set aside.
In a mixing bowl whisk together the flour, toasted almond flour, polenta, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment beat the eggs, sugar, and lemon zest on high speed until pale and fluffy. Reduce speed to low; slowly stream in the olive oil. Beat in the flour mixture in 3 additions, alternating with milk, beginning and ending with flour.
Spoon the batter into the prepared pan and scatter the top with half of the grapes. Bake for 15 minutes. Scatter the remaining grapes over the cake. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25-27 minutes more. Let cool in the pan on wire rack for 15 minutes. Turn out and slice into pieces.
Preheat oven to 325F. Grease a 5-6 inch round baking dish or pan liberally with butter.
Either by hand or in a food processor, blend all ricotta ingredients together until fully incorporated. Smooth the ricotta mixture into the prepared baking dish, and bake for 50 minutes - 1 hour, until edges are slightly golden.
Remove from the oven and allow to cool for at least 10 minutes. Serve warm or room temperature.