Grape Harvest Cake
This is the perfect cake to serve for a casual, rustic lunch or dinner in the autumn.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6-8 1x
- Category: cake
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 2/3 cup sugar
- 1/2 cup olive oil
- 1/3 cup almond milk
- 1 teaspoon vanilla extract
- Orange zest from one orange or substitute with 15 drops of orange essential oil
- 1 teaspoon fresh thyme leaves
- 2 cups seedless Thomcord grapes (divided)
- Powdered Sugar for dusting the cake after it has cooled
Instructions
- Preheat oven to 350º
- Grease and flour a 9” tart pan with a removable bottom
- In a medium bowl, sift together the flours, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar until a pale yellow (about 3 minutes)
- Mix in the olive oil, milk, vanilla, orange zest, or orange essential oil and blend until incorporated.
- Switch to the paddle attachment and mix in flour until combined.
- Fold in one cup of the grapes to the batter and transfer to the prepared tart pan.
- Scatter the remaining grapes on top and sprinkle the thyme leaves.
- Bake in a pre-heated oven for 40 minutes or until a cake tester comes out clean. The cake will be a golden brown.
- Allow cake to cool and transfer to a cake stand. Dust with powdered sugar and fresh thyme.
Find it online: https://mostlovelythings.com/olive-oil-cake-with-grapes/