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Italian Grape Cake Recipe (Torta Bertolina)
Torta Bertolina is a traditional Italian grape cake from Lombardy, especially the area around the city of Crema. This rustic fall dessert is traditionally made during grape harvest season, when uva fragola is at its best.What makes Torta Bertolina unique is the combination of juicy grapes and farina di mais fioretto, a finely ground Italian cornmeal. The grapes release their sweet, fragrant juices as the cake bakes, while the cornmeal gives the crumb its characteristic rustic texture and delicate golden color.
Ingredients
- 200 g 14 tablespoons unsalted butter, softened at room temperature
- 200 g 1 cup granulated sugar
- 4 large eggs at room temperature
- 200 g about 1⅓ cups fine cornmeal (farina di mais fioretto)
- 200 g about 1⅔ cups 00 flour or all-purpose flour
- 16 g about 4 teaspoons baking powder
- 350 g about 2⅓ cups uva fragola (Isabella grapes or Concord grapes)
- Powdered sugar for dusting
Instructions
- Wash the grapes thoroughly under cold running water, then gently pat them dry with a clean kitchen towel.
- Remove the grapes from the stems, discarding any damaged or overly soft ones. Set them aside while you prepare the batter.
- Place the softened butter and granulated sugar in a large mixing bowl. Beat with an electric hand mixer until pale and creamy.
- Meanwhile, preheat the oven to 350°F (180°C).
- Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Continue mixing until the batter is smooth and fluffy.
- Add the 00 flour gradually and mix on low speed just until incorporated.
- Add the fine cornmeal (farina di mais fioretto) and mix briefly until evenly incorporated into the batter.
- Finally, add the baking powder and mix just until combined.
- Butter and flour a 9½-inch (24 cm) springform pan. Spoon half of the batter into the pan and spread it into an even layer with a spatula.
- Arrange about half of the grapes evenly over the batter, gently pressing them into the surface.
- Cover with the remaining batter and gently level the surface. Scatter the remaining grapes over the top.
- Bake at 350°F (180°C) for about 60 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- If the top begins to brown too quickly, loosely cover the cake with aluminum foil during the last part of baking.
- Remove the cake from the oven and let it cool completely before releasing it from the springform pan.
- Dust generously with powdered sugar, slice and serve.
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