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

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

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

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

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

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

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

Already looks good enough to eat, no?

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

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

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.)

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

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.

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!

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

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

Green, red, and black grapes, ginger, chile de arbol, lemon zest, sugar, and the traditional Bengali paanch phoron: nigella, cumin, black mustard, fennel, and fenugreek seeds.

It all starts by warming up some vegetable oil -- humble beginnings, indeed.

Keep the spices and ginger moving in the pan so they don't burn -- we toasted ours for about a minute. (Don't have nigella seeds? Substitute with more cumin, or try celery seeds.)

In go the grapes! Don't worry if you can't find black grapes -- just use more red ones.

Lemon zest, dependable as always, lifts the flavors together.

Lemon juice augments the grapes' natural tartness for a sweet-sour chutney.

Sugar balances out the savory spices and gives a thicker texture to the sauce.

And of course, where would we be without salt to bring everything into focus.

The chutney is ready to boil! What looks soupy now will reduce in just a few minutes.

A rolling boil is okay -- you're after caramelization and reduction here.

Remember that the sauce will set up a bit as it cools, so take it off the heat when it's just a little looser than you'd prefer.

Spiced, sweet, and sour: get ready to serve this with everything.