Olive Oil Cake with Grapes

What’s On Your Plate

We ordered grapes from our uglyfood grocer – they looked really nice, but didn’t have much of a taste. “Roast them”, Younger Child said, inspired by a cooking show she had recently viewed. “Make a cake”, I decided, as I vaguely recalled a recipe in my inbox.

Tada! we had a moist, delightfully fresh tasting olive oil/yogurt/lemon cake topped with halved grapes. The recipe came from the Dorie Greenspan’s newsletter I subscribe to; she credits the recipe to Joanna Chang’s new book “Pastry Love” (poring over the photography & recipes this week with great delight!)

If you have grapes in access, or like us, grapes which aren’t great as is, give this recipe a whirl.

This post is my contribution to What’s On Your Plate hosted by Debbie at The Widow Badass and Donna at Retirement Reflections. Come join us if you have something on your plate to share!


    1. I am much less adventurous than she is, actually. My kitchen escapades are driven largely by what I am hankering after, or inspired by when indulging in viewing food photography (digital as well as in books).

      Liked by 1 person

    1. I can well understand not wanting to turn on that oven in the summer temps you’ve been experiencing! Hopefully with the cool coming & lovely fall produce, you will feel inclined again.

      I am realising how versatile this cake is – pineapple huh? Hmmmm


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