Grape, Almond, and Olive Oil Cake  Grape, Almond, and Olive Oil Cake 9395 grape almond and olive oil cake

Grape, Almond, and Olive Oil Cake

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Photo by James Ransom
  • Serves
Author Notes

I first experimented with this recipe when my husband invited a buddy for dinner at the final minute and the substances that screamed at me when I opened the fridge door had been grapes and yogurt. It takes simplest a little while to manufacture and it baked in the oven while we had been ingesting the predominant route. —Gourmetphd

Take a look at Kitchen Notes

WHO: Here is Gourmetphd’s first recipe on Food52!

WHAT: A straightforward olive oil cake enriched with almond meal and topped with grape halves.

HOW: Here is a one-bowl affair, quickly thrown in the oven and even more quickly devoured.

WHY WE LOVE IT: Thin, rapid-baking, and natty, right here’s the advantageous dessert for final-minute firm. —The Editors

  • Take a look at Kitchen-Accredited

  • Your Handiest Grapes
    Contest Winner


  • 1 cup

    Greek yogurt (nonfat is elegant)

  • 1/2 cup

    olive oil

  • 3


  • 1

    lemon (zest and juice)

  • 1/2 cup


  • 1 1/4 cups

    all-reason flour

  • 3/4 cup

    ground almonds (additionally identified as almond meal)

  • 2 teaspoons

    baking powder

  • 1/4 teaspoon


  • 2 cups

    seedless crimson grapes (minimize in half of lengthwise)
  • olive oil spray

  1. Preheat the oven to 350F.
  2. In a large bowl, trip by hand the yogurt, olive oil, eggs, lemon zest and lemon juice except well blended (this can even additionally be performed in a blender or stand in mixer).
  3. Add the sugar, flour, ground almonds, baking powder and salt. Mix well.
  4. Spray individual tart molds with olive oil. Divide the batter equally between the tart molds. Press the grape halves decoratively into the batter, minimize-side down.
  5. Bake for 15 mns or except a tester comes out neat. Let cold earlier than ingesting or no longer. Would be served with some Greek yogurt with honey on the side.

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