It’s actually quite rare that I post recipes verbatim from another cookbook or website without making a few modifications, but this recipe was perfect just as is. It’s from Joann Chang’s newest cookbook, Pastry Love, and besides the fact that I made it square not round, it is exactly as written in the cookbook and boy is it delicious. I also love the way the photos turned out. It’s the little things that keep you happy, right?
Ingredients
3/4 cup plain whole milk Greek yogurt
3/4 cup olive oil
3/4 cup superfine sugar
2 large eggs, at room temperature
2 large egg yolks, at room temperature
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon almond extract
1 1/4 cups all-purpose flour
3/4 cup almond flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup seedless grapes
2 tablespoons confectioners’ sugar, for garnish
Directions
Preheat oven to 325F. Line bottom of a 9-inch cake pan with a parchment circle.
In a medium bowl, whisk together the yogurt, olive 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 to 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 and 10 minutes to 1 hour and 20 minutes, rotating the cake pan midway through the baking time, 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 the cake 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.
