Grease and line a 22 cm or 8" springform cake tin. Preheat oven to 160°C or 320°F, fan-forced.

Place almonds in mixer bowl, mill for 8-10 sec/speed 8/MC on, or until almonds are ground fine. Scrape mixer bowl down, ensuring to loosen the almonds from the bottom of the bowl.

Add coconut milk, sugar, olive oil, eggs, zest and vanilla to mixer bowl. Combine for 10 sec/speed 4/MC on.

Add half of the grapes to mixture and combine gently with a spatula.

Pour into prepared cake tin, arrange the other half of the grapes on top, sprinkle over rosemary and place on middle rack of oven. Bake for 30-40 min, check torte after 30 min. The torte is ready when a skewer comes out clean. Remove from oven and leave to cool in the tin before turning out. We recommend allowing this cake to cool completely before serving.