This Fruity Olive Oil Cake Is Perfect for Mid-Day Snacking

This Fruity Olive Oil Cake Is Perfect for Mid-Day Snacking

This recipe originally appeared in Shape.

Makes: One 9-inch cake

Serves: 8 to 10

Ingredients

  • 3/4 cup plain whole milk Greek yogurt
  • 3/4 cup olive oil
  • 3/4 cup superfine sugar
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 tablespoon grated lemon zest (about 1 large lemon)
  • 2 tablespoons fresh lemon juice (about 1/2 large lemon)
  • 1/4 teaspoon pure almond extract
  • 1 1/4 cups all-purpose flour
  • 3/4 cup Barney Butter almond flour
  • 2 teaspoons baking powder
  • 1/4 teaspoons kosher salt
  • 1 cup seedless green grapes (about 5 ounces)
  • 2 tablespoons confectioners’ sugar, for garnish

Directions

  1. Preheat the oven to 325°F, and place a rack in the center. Line the bottom of a 9-inch cake pan with a parchment circle, and set it aside.
  2. In a medium bowl, whisk together the yogurt, oil, superfine sugar, whole eggs, egg yolks, lemon zest, lemon juice, and almond extract.
  3. In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Pour the yogurt mixture into the flour mixture, and fold them together until fully combined.
  4. Scrape the batter into the prepared cake pan. Slice the grapes in half, and arrange them cut side up in concentric circles on top of the batter.
  5. Bake for 1 hour 10 minutes to 1 hour 20 minutes, rotating the cake pan halfway through, until the cake springs back when you press it in the middle and a cake tester inserted into the middle of the cake comes out clean. Remove from the oven, and let cool completely in the pan on a wire rack.
  6. When cool, carefully invert the cake onto a flat plate, and lift off the pan; peel off the parchment. Place a serving plate on top of the cake, and turn it right side up so the grapes are on top.
  7. Using a fine-mesh sieve, dust the cake evenly with the confectioners’ sugar to finish. (Leftover cake can be stored in an airtight container at room temperature for up to 2 days.)

Recipe excerpted from Pastry Love: A Baker’s Journal of Favorite Recipes © 2019 by Joanne Chang. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.