Grape, Almond, and Olive Oil Cake

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Red seedless grapes, lemon juice and zest, and an array of pantry staples: yogurt, eggs, almong meal, flour, sugar, and olive oil.

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A full cup of yogurt ensures that this cake won't be dry in the slightest.

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Olive oil swirled into yogurt: life's simple beauties.

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Three eggs add sturdiness and lift to the batter. (For maximum pleasure, pop the yolks with your whisk before stirring them in.)

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We zested the lemon directly into the bowl of batter -- fewer dishes!

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And you gotta love a recipe that asks for both juice and zest.

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With just a half-cup of sugar, this is a mildly sweet, grownup kind of cake.

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Already looks good enough to eat, no?

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We stopped to admire Amanda's tiny handwriting before resuming with the dry ingredients.

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Almond meal, flour, baking powder, and salt: no need to delicately fold them into this study batter. A simple stir will do!

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With the batter done, it's time to halve few handfuls of grapes. (We bet that our cherry tomato-halving hack would work here, too.)

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Gourmetphd makes her cakes in mini tart pans, but we decided to use one large one, generusly buttered to keep from sticking.

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Keep in mind that a larger cake will take slightly longer to bake -- check every ten minutes or so and you'll keep from overbaking it.

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The circles of grapes here serve a double purpose: they're not only beautiful, but they also guarantee a bite of fruit with every slice of cake!

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You might not use all of the grapes -- but hey, now you have a snack while the cake's in the oven.

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And this is what comes out: perfect for weeknight dinners and company alike.