Grape Studded Olive Oil Cake
The citrus flavorings in this recipe balance the olive oil’s more assertive flavor while the colorful studding of green and red grapes make this a gorgeous cake for any occasion.
Makes
Serving size
Ingredients
¾ cup Greek yogurt, plain whole milk
¾ cup olive oil
½ cup sugar
2 tablespoons honey
2 large eggs, room temperature
2 large egg yolks, room temperature
1 tablespoon orange zest
2 tablespoons lemon juice, freshly squeezed
1 teaspoons lemon extract
1 ¼ cups unbleached flour
¾ cup almond flour
2 teaspoons baking powder
¼ teaspoon sea salt
1 cup (about 5 ounces) green and red seedless grapes, with ¼ of the tops sliced off
Special Equipment:
9 or 10-inch round, spring-form baking pan
Instructions
- Preheat the oven to 325°F.
- Line the bottom of a 9-inch springform cake pan with parchment paper. Spray the pan and parchment with cooking spray.
- Whisk together the yogurt, oil, sugar, honey, whole eggs, egg yolks, orange zest, lemon juice, and lemon extract in a medium bowl.
- Whisk together all-purpose flour, almond flour, baking powder, and salt in a separate large bowl.
- Add the flour mixture to the wet ingredients, a half cup at a time. Mix well after each addition.
- Fold the batter into the prepared cake pan using a spatula to scrape all the batter on the sides of the bowl.
- Bake for 15 minutes.
- Remove from the oven. Arrange the grapes cut side up in concentric circles on top of the batter.
- Return to the oven and bake for 35 to 40 minutes more or until the center springs back to the touch.
- Cool on a wire rack.
- Unmold, cut into eighths to serve.
Cooking Tip
Leftover cake can be stored in an airtight container at room temperature for up to 2 days.
Recipe Contributed by FamilyCook Productions
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