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Warm Almond Cake with Grapes

by Ann Reed for Thompson Seedless Grapes

You would like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, as do we. Definitely a go-to recipe for a quick, delicious dessert still with sophisticated Fresh flavor.

Ingredients

1 1/2 tablespoons Cognac (optional)

1 cup Thompson Seedless Grapes, halved

3/4 cup whole blanched almonds (3 3/4 ounces)

1/2 cup sugar

1 stick (1/2 cup) unsalted butter, softened

3/4 teaspoon vanilla

2 large eggs

1/3 cup all-purpose flour

1/8 teaspoon salt

Directions

  1. Put oven rack in upper third of oven and preheat oven to 400°F.
  2. If using Cognac, toss grapes with it in a small bowl.
  3. Pulse half of almonds with 1 tablespoon sugar in a blender until finely ground. Transfer to a small bowl and repeat with remaining almonds and 1 more tablespoon sugar.
  4. Beat together butter and remaining 6 tablespoons sugar in a bowl with an electric mixer at high speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and beat in ground almonds, flour, and salt until just combined.
  5. Divide batter among gratin dishes and press grapes lightly into a batter (discard Cognac). Bake in dishes on a baking sheet until cake is firm and pale golden with slightly darker edges, about 20 minutes.
  6. Transfer cakes to a rack and cool slightly in dishes before serving.