Rustic grape and almond paste cake from Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More (page 86) by Zoë François

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Notes about this recipe

  • mooo42 on November 25, 2024

    Swapped poached quince for grapes.

  • cassyarm on November 24, 2022

    Beautiful cake, my grapes sunk to the bottom. The pairing of orange and almond was lovely in a very delicate cake. The crust was nice. I think apples could be substituted and either coating the fruit in flour or adding halfway through baking may help suspend the fruit

  • Kinhawaii on September 14, 2021

    Nice, moist cake. Unfortunately my grape topping was swallowed up by the rising cake & only some almonds remained on top. Most of the grapes folded in- & I think almond paste- sunk to the bottom. I wonder if it would be beneficial, like Ottolenghi’s blueberry lemon loaf, to add the topping halfway on? The tender cake tastes mostly of almonds with a hint of orange. Mine was done at 65 minutes.

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