Okay, I know, you’re probably reading the title of this recipe and thinking, “Really Marissa?? Grapes in a cake? Are you nuts?”
Just trust me here and you will see that the grapes add a pop of tartness to the sweetness of this cake! Grapes are one of the seven species that we eat on Tu B’Shvat and technically, if they’re in this cake then the cake counts as a serving of fruit, right?
5 Tablespoons brown butter (Instructions on how to make are in the recipe)
⅓ Cup granulated suagr
1 ½ Cups almond flour
½ Teaspoon baking powder
½ Teaspoon almond extract
Green grapes, halved
Preheat the oven to 350 degrees fahrenheit.
Using spray oil, oil a 9 inch tart pan with a removable bottom. If you don’t have one you can use a pie dish or a regular cake pan. Sprinkle almond flour over the oil to ensure that the cake does not stick.
In a large mixing bowl, whisk together the eggs, sugar, almond extract, and brown butter until combined. (To make the brown butter, cook until you hear the sizzling stop and see the brown bits on the bottom.)
Once the wet ingredients are combined, mix in the almond flour, baking powder, and lemon zest until just combined. DO NOT OVERMIX! The cake will get gummy.
Arrange the halved grapes on top of the cake in any pattern you would like. Bake for 30 minutes.
Let cool and enjoy!