| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons unsalted butter, plus more for the pan
- 3/4 cup all-purpose flour, plus more for the pan
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup sugar
- 1 teaspoon finely grated Meyer lemon or regular lemon zest
- 2 large eggs
- 1/4 cup extra-virgin olive oil
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups red grapes
- Whipped cream, for serving
- Honey Grape Glaze, recipe follows
- 2 cups red grapes
- 3 tablespoons honey
- 1 tablespoon Meyer or regular lemon juice
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan.
- Whisk together the all-purpose flour, almond flour, baking powder and salt in a bowl.
- Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Add the lemon zest and eggs one at a time, beating well after each addition. Beat in the olive oil and vanilla. Beat in half of the flour mixture, followed by the milk, and then the remaining flour, beating until just incorporated. Add about three-quarters of the grapes and gently fold them into the batter with a rubber spatula.
- Transfer the batter to the prepared pan and smooth the top. Gently press the remaining grapes just barely into the surface of the cake. Bake until the cake is golden brown, pulling away from the sides and a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool 10 minutes, then remove the springform rim and continue to cool completely.
- Serve the cake with whipped cream and drizzled with Honey Grape Glaze.
- Put the grapes, honey and lemon juice in a medium saucepan with 2 tablespoons water. Bring to a simmer and cook, stirring and smashing the grapes, until the grapes have broken down and the syrup is slightly thickened, 10 to 12 minutes. Strain the mixture into a bowl, pressing hard on the solids before discarding. Let cool before drizzling on the cake.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 431 |
| Total Fat | 23 g |
| Saturated Fat | 7 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 2 g |
| Sugar | 38 g |
| Protein | 7 g |
| Cholesterol | 70 mg |
| Sodium | 134 mg |
Reviews
Delicious cake. For the glaze, I cut the grapes in half and then used a potato masher, making it much easier to mash. The resulting glaze was delicious but appeared thinner than when Valerie poured it on the show. Next time I might simmer after straining to reduce or add a touch of cornstarch to thicken.
Easy, Delicious coming from a non-baker!
I made this for New Years as the grapes are good luck. It was easy, delicious and light.
This recipe is delicious! Made it for a small dinner party and it was a hit! Easy to make, light, not overly sweet; it’s a keeper! Will experiment with different fruits.