1 cup Greek yogurt
1/2 cup olive oil
1 lemon (zest and juice)
1/2 cup organic cane sugar
1 1/4 cups all-purpose flour
3/4 cup ground almonds (or almond meal)
2 teaspoons (aluminum free) baking powder
1/4 teaspoon salt
1/2 teaspoon ground cardamom
1 1/2 cups seedless grapes (cut in half lengthwise)
butter for pan
Preheat the oven to 350F. Cut out a 9 in circle from parchment paper, using the bottom of a removable 9 inch round pan for tracing. Thoroughly butter pan, place paper on bottom, then butter parchment paper. Set aside.
In a large bowl, whisk by hand the yogurt, olive oil, eggs, lemon zest and lemon juice until well blended. Add the sugar, flour, ground almonds, baking powder, salt and cardamom. Mix well, add 1 cup of grapes and pour batter into prepared pan. Bake for 10 minutes, then place remaining grapes in a circular pattern on top, pushing in the batter slightly. Bake for an additional 40-45 minutes, or until tester inserted in the middle comes out clean. Cool on wire rack for 10 minutes, remove side of pan. Cool cake completely before serving. Sift powdered sugar on top when serving, if desired.
Recipe adapted from food52.com