The grape and almond cake is a very good and easy-to-make fall dessert. This cake does not contain butter, which is replaced with fresh cream, still obtaining a soft, moist, and good, good, good cake! To make my grape and almond cake, I used a mix of white and black grapes, but you can also make it with just one type of grape.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall
Ingredients for Grape and Almond Cake
- 9 oz grapes (white and black, seedless)
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 3 eggs (medium)
- 7 oz fresh liquid cream
- 2 oz almonds (toasted)
- 1 tsp baking powder
- 1 lemon zest
- 1 pinch salt
- as needed butter
- as needed sugar (about 1 tablespoon)
- as needed powdered sugar
Recommended Tools
- Cake Pan 8 inches in diameter
- Meat Tenderizer
- Parchment Paper
- Food Bag
Grape and Almond Cake Preparation
Place the toasted almonds in a plastic food bag and coarsely chop them using a meat tenderizer.
Wash and dry the grapes, then cut them in half and remove the seeds with the tip of a knife.
Grease a 8-inch diameter cake pan (a 9-inch one works too) with melted butter (melted in a double boiler or microwave).
Cut out a circle of parchment paper and place it on the bottom of the cake pan, then brush the parchment paper with melted butter too.
Sprinkle the inside of the cake pan with about 1 tablespoon of sugar.
Place the grapes on the bottom of the cake pan with the cut side facing up.
In a bowl, using electric beaters, whip the eggs with the sugar until you get a light and fluffy mixture. Add the cream, a pinch of salt, and the grated lemon zest; continue beating for a few moments.
Sift the flour and baking powder and add them to the mixture; mix well, then add the chopped almonds. Continue to work with a spatula until you get a homogeneous mixture.
Pour the obtained mixture into the cake pan.
Bake the cake in a preheated static oven at 350°F, or at 320°F in a fan oven, for 40–45 minutes. For safety, perform the toothpick test.
Leave the cake in the switched-off oven with the door slightly ajar for 5 minutes.
Remove the grape cake from the oven, let it cool slightly, then take it out of the pan by turning it over and let it cool completely.
Before serving your grape and almond cake, sprinkle it with powdered sugar.
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Notes
You can buy the toasted almonds ready-made, or you can toast them yourself (read how to toast almonds).
The grape and almond cake can be stored under a glass dome for 2-3 days.
If you liked this recipe, you might also be interested in the Sweet Potato and Grape Cake without flour or butter or the Pear and Yogurt Cake.
