This recipe originally appeared in Shape.
Makes: One 9-inch cake
Serves: 8 to 10
- 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
- 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.
- In a medium bowl, whisk together the yogurt, oil, superfine sugar, whole eggs, egg yolks, lemon zest, lemon juice, and almond extract.
- 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.
- 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.
- 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.
- 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.
- 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.