Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan with olive oil and line the bottom with a round of parchment paper.
Step 2
Add
Fennel Seeds (2 g)
to a mortar and pestle with
Granulated Sugar (10 g)
and grind until fine.
Step 3
Sift together the
All-Purpose Flour (155 g)
,
Baking Powder (2 g)
,
Salt (2 g)
, and fennel sugar. Add
Almond Flour (60 g)
and whisk well, set aside.
Step 4
Whisk the
Eggs (2)
and the
Granulated Sugar (150 g)
in a medium bowl until fluffy and light in color, about 2 minutes. Slowly stream in the
Extra-Virgin Olive Oil (120 mL)
oil while continuing to whisk until all of the olive oil is incorporated well.
Step 5
Add the dry ingredients alternately with the
Vanilla Extract (15 mL)
and
Greek Yogurt (120 g)
. Mixing until just blended.
Step 6
Pour the batter into the prepared pan and spread the batter out evenly with a spatula. Rap the pan on the counter 4 or 5 times to remove any pockets of air in the batter.
Step 7
Bake the cake in the center of the oven, until a toothpick inserted comes out clean, approximately 22-25 minutes.
Step 8
Remove the cake from the oven and allow to cool for 10 minutes on a wire rack. Remove the cake from their pans. Allow to cool completely on the rack before icing.
Step 9
Preheat oven to 400 degrees F (205 degrees C).
Step 10
Add the
Grapes (455 g)
to a baking pan, drizzle with
Olive Oil (15 mL)
and sprinkle with
Fennel Seeds (2 g)
.
Step 11
Roast for 15-20 minutes until the grapes have just started to release their juices and the skins have began to wrinkle
Step 12
Remove grapes from the oven and allow to cool to room temperature before assembling the cake
Step 13
Sift the
Powdered Confectioners Sugar (110 g)
into a medium bowl, add the
Greek Yogurt (30 g)
and whisk until smooth. The glaze should be thick but spreadable.
Step 14
Once the cake and the roasted grapes have fully cooled, spoon the glaze over the cake. You can pre-slice the cake and glaze the individual slices - this allows for the neatest presentation.
Step 15
Allow the glaze to air dry for about 15 minutes before arranging the grapes on top of the cake. Garnish with young wild fennel seeds if you have access to them and serve.
