Grape Cake with Yogurt and Olive Oil (Almond Flour)

An easy olive oil cake enriched with almond meal and topped with grape halves, this cake recipe is perfect for when grapes are in season.

1 cup Greek yogurt, such as Krema
½ cup extra-virgin olive oil
3 eggs
1 lemon, freshly juiced
1 lemon, freshly zested
½ cup sugar
1¼ cups all-purpose flour, unbleached
¾ cup almond flour
2 tsp. baking powder
¼ tsp. sea salt
2 cups seedless red grapes, cut in half lengthwise if large
olive oil or butter, for greasing

To Serve:
Greek yogurt
pure honey

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease individual tart molds with olive oil or butter.

In a large bowl, whisk by hand the yogurt, olive oil, eggs, lemon zest and lemon juice until well blended (this could also be done in a blender or stand in mixer).

Add the sugar, flour, ground almonds, baking powder and salt. Mix well.

Divide the batter equally between the tart molds. Press the grape halves decoratively into the batter, cut-side down.

Bake for 15 minutes or until a tester comes out clean. Let cool before eating.

Serve with some Greek yogurt and honey, if desired.