Olive oil cake with fresh grapes from Pastry Love: A Baker's Journal of Favorite Recipes (page 297) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ducksinarose on July 13, 2025

    Baked for 70 minutes and thought that the cake was over baked. The edges were dark and hard. Next time I’ll start checking the cake at 60 minutes. The cake was still delicious though.

  • Pandan on May 09, 2024

    This was really nice, although my cake got too dark, but that could be due to my unreliable oven temperatures. It did not taste like olive oil, although I used a quite strong flavoured fresh olive oil. Nice way to use up some grapes and quite easy to prepare.

  • anya_sf on July 29, 2020

    Nice cake, easy to make, very moist. The instructions didn't say to grease the pan (just line bottom with parchment), but I did - can't tell if it was necessary. I squeezed as many grapes on top as I could and the cake handled them. Different fruits would be good too.

  • Zosia on March 23, 2020

    Rich moist cake with a pleasant citrusy flavour. Substitutions were made: zero fat Greek yogurt for whole milk Greek yogurt; fiori di Sicilia for almond extract; red grapes for green.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.