How about some reaaaally fast and easy cake that is also pretty damn delicious? Sounds good, right?
Well… this Olive Oil Cake with Red Grapes has it all!
I really underestimated this cake when I was baking it for the first time :) It looked kind of nice – bit rustic with the sunken grapes – but I thought it would be just a plain cake – not much to expect. Oh boy – I was wrong ;)
It might look simple and making it is done in almost no time – but the taste is great! If you want something quick and delicious, I really recommend this cake. The next day it got even better ;) Try to make a nice pattern – I just threw the grapes on top – without any plan – that’s why it looks like that. I bet you can make it look nicer ;))
INGREDIENTS / ZUTATEN
1/2 cup (120ml) olive oil
2 tbsp. honey
3 eggs
1 organic lemon (zest and juice)
1/2 cup (100g) sugar
1 1/4 cups (160g) all-purpose flour
3/4 cup (70g) ground almonds
2 tsp. baking powder
1/4 tsp. salt
9-11 oz. (250-300g) seedless red grapes
120ml Olivenöl
2 EL Honig
3 Eier
1 Bio-Zitrone (Abrieb und Saft)
100g Zucker
160g Mehl (Type 405)
70g gemahlene Mandeln
2 TL Backpulver
1/4 TL Salz
250-300g kernlose rote Trauben
DIRECTIONS / ZUBEREITUNG
2. In a mixing bowl combine the yoghurt, olive oil, honey, eggs, zest of the lemon and juice. In a second bowl mix sugar, flour, ground almonds, baking powder and salt until well combined. Add the dry ingredients to the mixing bowl and mix until just combined – do not overmix! Transfer to the tart tin and place the grapes on top. Bake for 24-30 minutes or until toothpick inserted in center comes out clean. Let cool down on a wire rack, dust with confectioner’s sugar if you like and serve with some whipped cream.
2. Den Joghurt mit dem Olivenöl, Honig, Eiern, Zitronenschalenabrieb und Saft in einer Schüssel verrühren. In einer zweiten Schüssel den Zucker mit Mehl, gemahlenen Mandeln, Backpulver und Salz verrühren und dann zu den restlichen Zutaten in die andere Schüssel geben. Alles nur kurz verrühren, sonst wird der Kuchen am Ende zu kompakt. Teig in die Form füllen und die Trauben darauf verteilen. Im Backofen für 24-30 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Auf einem Kuchengitter abkühlen lassen und dann je nach Belieben mit Puderzucker bestäuben und mit Schlagsahne servieren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Olive Oil Cake with Red Grapes
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
Ingredients
- 1 cup (240g) Greek yogurt
- 1/2 cup (120ml) olive oil
- 2 tbsp. honey
- 3 eggs
- 1 organic lemon (zest and juice)
- 1/2 cup (100g) sugar
- 1 1/4 cups (160g) all-purpose flour
- 3/4 cup (70g) ground almonds
- 2 tsp. baking powder
- 1/4 tsp. salt
- 9-11 oz. (250-300g) seedless red grapes
Instructions
- Preheat the oven to 350˚F (175°C). Grease a 10 inch (26cm) tart tin and set aside. Wash the grapes, remove green parts dry.
- In a mixing bowl combine the yoghurt, olive oil, honey, eggs, zest of the lemon and juice. In a second bowl mix sugar, flour, ground almonds, baking powder and salt until well combined. Add the dry ingredients to the mixing bowl and mix until just combined – do not overmix! Transfer to the tart tin and place the grapes on top. Bake for 24-30 minutes or until toothpick inserted in center comes out clean. Let cool down on a wire rack, dust with confectioner’s sugar if you like and serve with some whipped cream.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
Hi I’m excited to try this for a book club I having coming up. Do you have any idea how to make this gluten free? Also, if you don’t mind sharing, what brand of olive oil did you use? I don’t want to use one that is too olivey or overpowering.
Hi Molly,
unfortunately, I do not have much experience with gluten-free baking. All I know – if you use gluten-free flour, you have to adapt the amount of liquid in the cake, but no clue how much for this one here… about the oil – I used organic native olive oil with a relatively mild flavor – it’s the house brand of the organic supermarket in my neighborhood… no real brand you can get in other stores I guess ;) Just use a mild one you like and it should be fine.
Cheers,
Marc
Hi! Looks so good. Can non fat Greek yogurt be used?
Hi.
I would not recommend it.
Cheers
Marc