Grape and olive oil cake

Grape and olive oil cake

Total: 55 Min. | Active: 20 Min.
Nutritional value / piece: 234 kcal
, Fat: 16 g
, Carbohydrate: 17 g
, Protein: 5 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g plain greek yoghurt
1 ½ dl olive oil
3 eggs
4 tbsp liquid honey
¼ tsp salt
200 g light spelt flour or white flour
100 g ground almonds
1 ½ tsp baking powder
500 g blue and white seedless grapes
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One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides oiled

How it's done

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Place the yoghurt in a bowl along with all the other ingredients up to and including the salt, beat for approx. 3 mins. using the whisk on a hand mixer. Combine the flour, almonds and baking powder, mix in. Transfer the cake mixture to the prepared tin, arrange the grapes on top.

To bake

Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely.

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