New This Month

Olive Oil Cake with Red Grapes


Viva Italia! This grape-studded cake, which is traditionally made to celebrate the beginning of the fruit harvest, is a sweet yet understated way to finish the meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, November 2010


  • 1/2 cup extra-virgin olive oil, plus more for pan
  • 1 cup all-purpose flour, plus more for pan
  • 1/2 cup finely ground toasted almonds
  • 1/4 cup quick-cooking polenta or coarsely ground yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • Salt
  • 2 large eggs
  • 2/3 cup sugar
  • 2 teaspoons finely grated lemon zest
  • 1/3 cup whole milk
  • 2 cups red seedless grapes


  1. Preheat oven to 350 degrees. Brush an 8-inch square pan with oil; dust with flour, tapping out excess. Whisk together flour, almonds, polenta, baking powder, and 1/2 teaspoon salt. Beat eggs, sugar, and zest with a mixer on high speed until pale and fluffy. Reduce speed to low; slowly add oil. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.

  2. Spoon batter into pan; scatter 1 cup grapes over top. Bake for 15 minutes. Scatter remaining cup grapes over cake. Bake until cake is golden and a toothpick inserted into the center comes out clean, 25 to 27 minutes more. Let cool in pan on a wire rack for 15 minutes. Turn out, and cut into squares.

Reviews Add a comment

  • kmgirten
    14 JUN, 2011
    This is a great cake recipe, especially if you're looking for something that isn't too sweet. Extremely moist with a very subtle nuttiness from the almonds. The texture of the grapes is terrific. A fun one to make with the kids too. (One note: I had to bake mine quite a bit longer than the recommended time. A toothpick text is crucial.)