Semolina Olive Oil Cake With Grapes

DIRECTIONS

1. Preheat oven to 350℉. Lightly brush a 9” springform pan with olive oil and line the bottom with parchment paper.
2. In a medium bowl whisk to combine flour, semolina, salt, baking powder, and baking soda.
3. In a large bowl whisk to combine ¾ cup olive oil, agave, yogurt, eggs, and orange zest.
4. Whisk flour mixture into wet ingredients until combined. Pour batter into prepared pan.
5. Bake for 20 minutes, then carefully place grapes on top of partially baked cake batter. Continue to bake until browned and a toothpick inserted in the center comes out with moist crumbs attached, about 40 minutes more.
6. Let cool in the pan for 30 minutes, then run a thin knife around the inside of the pan and remove the ring.
7. For the whipped mascarpone, in a large bowl or the bowl of a stand mixer fitted with the whisk attachment beat together cream, mascarpone, agave, and vanilla until softly whipped. Serve cake warm or at room temperature with dollops of whipped mascarpone.