I think I got it! I finally got it! After months of experimentation, tasteless cakes, and dry batters, I achieved perfection in the form of a sweet, moist, delicate gluten-free almond cake. Infused with lemons, this cake is filled with delicate concord grapes, and topped off with the simplest of glazing made with Greek yogurt and a tiny little bit of swetener. This cake is delicate and decadent, sweet and tangy, moist and toothsome. This is perfect for New York City’s fall weather.
This cake has a simple narrative to it, and as always it starts with me at the Farmer’s Market, discovering a new ingredient and ends at my kitchen floor, weeping with joy, admiring my creation, the battle was won.
While at the Farmer’s market, I stumbled upon these beautifully packaged concord grapes. To be honest, I’ve never tasted a concord grape. Concord grapes are oh-so delicate, and tangy. Their flavor is different from that of any grape I have ever tasted before. Concord grapes have a deep purple color, which only means one thing: these babies are packed with antioxidants and vitamins.
In my head, I’ve been dreaming up this perfect fruity cake for months. All throughout summer I thought about what dessert I could make that was not a tart but was laden with the ripest of fruits for a refreshing twist. When I saw these grapes at the market, bells of joy started ringing in my ears. A clearing in the sky, and a beam of sunlight targeted me. Nirvana? No. But I knew it! If I waited long enough the recipe would come, the ingredients would come. And they did.
The grapes in this cake make the final product a moist delicacy. As they cook in the oven, they start to burst, releasing a sweet aroma, and delicate juice that will spread throughout the batter making everything just perfect. I encourage you to make this recipe soon, before the concord grapes are out of season.
Concord Grape Almond Cake
Adapted from here
- 4 cups almond flour
- ½ tsp. salt
- 1 ½ tsp. baking powder
- ½ cup oil (coconut or vegetable)
- Zest and juice of two lemons
- 3 large eggs
- ¼ cup maple syrup
- ¼ cup raw honey
- ½ cup organic sugar
- ½ cup milk (of choice)
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 1 cups concord grapes
- 1 cup Greek yogurt
- Juice of ½ a lemon
- 1 tbsp. maple syrup
Add ½ cup chopped almonds for decoration
Preheat oven to 350 degrees Fahrenheit. Grease a 8” spring form pan and set aside. Gluten-free cakes are delicate; using a spring form pan will prevent disappointments when removing from cake pan.
In a clean bowl combine almond flour, salt, and baking powder. Set aside. In a small saucepan over very low heat combine oil, lemon zest, the juice of 1 ½ lemons (you will use the remaining half on the glazing), maple syrup, honey, sugar, vanilla and almond extract. Heat until sugar is dissolved. In a stand mixer with a paddle attachment beat eggs. Add dry ingredients, then the oil honey mixture, and mix until combined. Add milk. Beat until just incorporated. Remove from stand mixer to add grapes. Transfer batter onto spring form pan. Bake for 45 minutes, or until when inserting and removing a knife it comes out clean.
Remove from oven and cool completely. Transfer to a serving plate to glaze. To make the glaze, combine yogurt, lemon juice, and maple syrup. Pour over cake and spread with knife. Cake stayed fresh, cover in the refrigerator for 5 days. But you might finish it before then. Enjoy!