Grape, Almond, and Olive Oil Cake

By • October 6, 2012 • 40 Comments

650 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I first experimented with this recipe when my husband invited a friend for dinner at the last minute and the ingredients that screamed at me when I opened the refrigerator door were grapes and yogurt. It takes only a few minutes to make and it baked in the oven while we were eating the main course.Gourmetphd

Food52 Review: WHO: This is Gourmetphd's first recipe on Food52!
WHAT: An easy olive oil cake enriched with almond meal and topped with grape halves.
HOW: This is a one-bowl affair, quickly thrown in the oven and even more quickly devoured.
WHY WE LOVE IT: Thin, fast-baking, and elegant, this is the perfect dessert for last-minute company.
The Editors

Serves 6

  • 1 cup Greek yogurt (nonfat is fine)
  • 1/2 cup olive oil
  • 3 eggs
  • 1 lemon (zest and juice)
  • 1/2 cup sugar
  • 1 1/4 cups all-purpose flour
  • 3/4 cup ground almonds (also called almond meal)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups seedless red grapes (cut in half lengthwise)
  • olive oil spray
  1. Preheat the oven to 350F.
  2. In a large bowl, whisk by hand the yogurt, olive oil, eggs, lemon zest and lemon juice until well blended (this could also be done 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, cut-side down.
  5. Bake for 15 mns or until a tester comes out clean. Let cool before eating or not. Could be served with some Greek yogurt with honey on the side.
Jump to Comments (40)

Comments (40) Questions (1)

Default-small
Default-small
Stringio

5 days ago Lori Piazza Vakiener

I have a recipe very similar to this from a french chef . I love hers , but will try this one and compare :)

Default-small

about 1 year ago dots

Sorry, I did not like this at all. It's not a cake -- more a dense, almost squidgy pudding-y concoction. Unless I did something completely wrong. (Also, it needed a lot longer in the oven that you said.) That said, it did look good however, which made the strange texture all the more disappointing.

Default-small

about 1 year ago CulinaryColorado

I modified this recipe slightly. I live at 5,400 feet, so perhaps some adjustment would have been called for. My tweaking: http://culinary-colorado...

Default-small

over 1 year ago JPyyyy

I plan to use this as a versatile, relatively healthful base cake recipe because...
a. The dairy is nonfat+rich at the same time.
b. Uses unrefined oil instead of butter which is a baking habit I need to develop.
c. The ground almonds give it healthful cred to a certain degree.
d. I can enhance it's nutritiousness with some whole grain flour I feel like it.
f. It can easily be mixed and matched with seasonal ingredients.

Stringio

over 1 year ago Annerieke Willemze

this was very nice, but is it supposed to be quite dense?

Profilepic

over 1 year ago Chef Tracy D

I don't bake. Ever. But it was Easter and I was feeling festive. I made this, and it came out beautiful... I topped it with a little sweetened Mascarpone and drizzled honey. It was delicious!!!!!

Default-small

almost 2 years ago NotQuiteNovice

Absolutely delicious! Was an easy one to make while cooking dinner tonight. I sprinkled a bit of powdered sugar on top to dress it up a bit. Also I made it in a 9"x13" cake pan and just had to add about 8 minutes to the total cooking time. Came out lovely.

0411091628

almost 2 years ago Kathy Cooks

This cake was so easy to make and like EmilyC I used pear on top...added a little nutmeg to give it a little kick and wow. This is my new favorite cake - it can be used for breakfast as well as tea and dessert. I finally had to give half of it to my husband to share at his work or I would have eaten the whole thing today. I used saran wrap to keep it and also full fat organic greek yogurt in the recipe, and today three days later the cake is still so moist...love it.

Stringio

almost 2 years ago adele93

to make a blueberry tart could the olive oil be substituted for butter and the grapes for blueberries??

Img_7818

almost 2 years ago EmilyC

Made this cake the other night--literally mixed it up last minute while I was cooking dinner. I didn't have grapes so arranged thin slices from one large pear across the top. Delicious!

Dsc05604

almost 2 years ago Gourmetphd

Glad it turned out well! I have made it several times using fruit other than grapes --fresh cranberries turned out the best, in my family's opinion.

Open-uri20140408-6900-108qjsp

about 2 years ago Anmari

I have been gluten free for a while and was wondering if the recipe will work with just almond meal? Also, what size bake dish I can use for a single cake?

Default-small

almost 2 years ago EM-MV

I also think this is a good candidate for a gluten-free switch. Notice it already includes almond meal, so I'm going to keep that amount the same but use a gluten free all purpose flour. I have some Bob's Red Mill all purpose flour that I am not too fond of, because I can taste/smell the garbanzo flour in it (basically I know it is there). I think the olive oil and yogurt will hide the garbanzo...I will report back.

Default-small

over 1 year ago shoestringmama

EM-MV - Did you have an opportunity to try it with Bob's Red Mill yet? If so - what's your opinion? Did you make any change in cooking time? I'm of the same feeling of not liking that flour mix and couldn't put my finger (or taste buds) on why - probably is the garbanzo flour.

Parmigiano-reggiano_gal

about 2 years ago PRST

I used ricotta (fresh) in place of the yogurt! Still would like recommendations of tart pan sizes.

Dsc05604

about 2 years ago Gourmetphd

I have done the recipe many times using either small tart pans (4 inches) or a large tart pan with removable bottom (12 inches), which takes an additional 5 to 10 minutes to bake. Enjoy!

Default-small

about 2 years ago minfiz

It's easy to make but I found it slightly too dry. I thought that incorporating the grapes in the batter might help because of the juices released by the grapes. What do you think?

Dsc05604

about 2 years ago Gourmetphd

Not sure what is going on --mine always comes out very moist. Maybe try reducing the flour by 1/4 cup?

Default-small

about 2 years ago minfiz

it was moist (not very) the first day but got dry the next day.

Default-small

about 2 years ago Desuza

If I want to make one tart, what size tart a pan do I use. PRST's question is also relecant, if I use individual ones what size and how many?

Parmigiano-reggiano_gal

about 2 years ago PRST

What size are your tart molds- rather important.....

Default-small

about 2 years ago The Gator

Can I use a regular round cake pan?

Default-small

about 2 years ago Nan

Just made your recipe and loved it, loved the grapes and so simple to make. Thank you for another recipe to add to my Food52 collection.

Default-small

about 2 years ago Nan

Delicious recipe and so easy to make, loved the grapes. Made cupcake size didn't have mini tarts pans.
Another recipe to add to my Food52 collection.

Default-small

about 2 years ago Nan

Excellent recipe and so easy to make. I made cupcakes size servings, didn't have mini tarts. Thank you for a great recipe to add to my collection from Food52.

Stringio

about 2 years ago rachelbradley

To find out why baking with refined olive oil, aka "pure olive oil, aka, "light olive oil", aka "just plain ole' olive oil" is an exercise in culinary futility, see this link:
http://www.aujardinpotager...

Open-uri20140722-9885-1vabeo4

over 1 year ago rapearson

maybe because it always sounds better to have Olive Oil in the recipe title than say Safflower Oil. :-)