Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Almond-Grape Tea Cake 5.0 (3) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 20 mins Total Time: 1 hr 20 mins Servings: 9 This sweet treat makes the perfect snack for a tea party or brunch. Ingredients 10 tablespoons (1 ¼ sticks) unsalted butter, room temperature, plus more for pan 1 cup all-purpose flour (spooned and leveled), plus more for pan ¾ cup sugar 3 large eggs 1 ½ cups slivered almonds (½ pound) ¼ teaspoon fine salt 1 teaspoon pure vanilla extract 1 ½ teaspoons finely grated lemon zest 18 grapes, halved crosswise Directions Preheat oven to 350 degrees. Lightly butter and flour an 3-by-8-inch metal loaf pan. In a large bowl, using an electric mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until combined, scraping down bowl as needed. In a food processor, pulse almonds and 1/4 cup sugar until finely ground. Add flour and salt and pulse to combine. With mixer on low, beat almond mixture into butter mixture until combined. Beat in vanilla and lemon zest. Transfer batter to pan and smooth top. Press grape halves into batter in rows and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour, rotating pan halfway through. Let cake cool in pan on a wire rack. To serve, remove cake from pan and slice. Store cooled cake, wrapped in plastic, at room temperature, up to 3 days. Cook's Notes Start by making rows of grapes on a short side and a long side of the pan. This will give you a guide to follow, ensuring an evenly spaced top. Rate it Print