The Torta Bertolina is a classic Italian dessert, traditionally made with fresh grapes and a tender cake base. This rustic and slightly sweet cake is perfect for late summer and early autumn when grapes are at their peak. Infused with citrus zest and almond flavors, this cake pairs beautifully with a dollop of crème fraîche and roasted red grapes for an elegant finish. Here’s how to bring this traditional Italian favorite to your kitchen!
Ingredients (for a 19-20 cm cake tin)
- 2 eggs
- 130g caster sugar
Wet Ingredients:
- 80ml olive oil
- 80ml almond milk
- 60g melted unsalted butter
- ½ teaspoon vanilla paste or essence
Dry Ingredients:
- 150g plain flour (sieved)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 100g ground almonds
- Zest of 1 lemon
- Zest of 2 oranges
For the Grape Filling:
- 240g red grapes (seedless, halved if large)
Finishing Touch:
- 1 tablespoon icing sugar (for dusting)
- Crème fraîche (for serving)
Here’s How to Make It
1. Preheat and Prepare
Preheat your oven to 160°C and grease a 19-20 cm cake tin. For best results, line the bottom of the tin with parchment paper to ensure easy removal after baking. Tip: Greasing the sides of the tin with butter or oil also helps prevent sticking.
2. Whisk the Eggs and Sugar
In a large mixing bowl, whisk together the eggs and caster sugar. Use an electric whisk if available, beating for about 5 minutes until the mixture turns pale and fluffy. The consistency should resemble a pale orange hue and become lighter in texture as air is incorporated.
3. Combine the Wet Ingredients
In a jug, combine the olive oil, almond milk, melted butter, and vanilla paste. Slowly pour this mixture into the whisked eggs, continuing to beat until the ingredients are fully combined. The mixture should become smooth and slightly glossy. Note: The olive oil adds a lovely Mediterranean touch to the cake, while the almond milk provides a delicate, nutty background.
4. Mix the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Add the ground almonds, lemon zest, and orange zest, and stir everything together until well combined. Tip: Make sure to sift the flour to avoid any lumps in the batter and evenly distribute the rising agent.
5. Fold and Rest the Batter
Gently fold the dry ingredients into the wet egg mixture using a spatula. Take care not to overmix—the goal is to combine everything without deflating the batter. Once everything is incorporated, let the batter rest for about 10 minutes. This allows the almond flour to absorb moisture and results in a more tender crumb.
6. Layer the Grapes
Pour half of the cake batter into the prepared tin. Scatter half of the red grapes evenly across the batter, gently pressing them in. Repeat with the remaining batter and grapes, creating beautiful layers of fruit within the cake. This gives the Torta Bertolina its signature juicy bursts of flavor in every bite.
7. Bake to Perfection
Bake the cake in the preheated oven for 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The top of the cake should have a slight crispness from the caramelized sugar on the grapes, while the inside remains moist and tender. Tip: If the top of the cake starts to brown too quickly, loosely cover it with foil for the remaining baking time.
8. Cool and Dust
Once baked, remove the cake from the oven and allow it to cool in the tin for 10-15 minutes. Then, transfer the cake to a wire rack to cool completely. Once fully cooled, dust the top generously with icing sugar. This not only adds a touch of sweetness but also enhances the cake’s rustic appearance.
9. Serve with Crème Fraîche
For an indulgent finishing touch, serve each slice of the Torta Bertolina with a dollop of crème fraîche. The creaminess complements the tartness of the grapes and the zesty cake, making it a perfect balance of flavors. You can also roast additional red grapes for a warm, syrupy topping, enhancing the fruit’s natural sweetness.
Expert Tips for the Perfect Torta Bertolina
- Choose Ripe Grapes: Ensure your grapes are fresh and slightly firm for the best texture. Ripe grapes will soften slightly as they bake, but they shouldn’t become mushy.
- Room Temperature Ingredients: Bring the eggs, butter, and milk to room temperature before mixing. This helps the batter come together more smoothly and ensures even baking.
- Almond Milk Alternatives: If you prefer, you can use regular milk or another non-dairy alternative like oat milk or soy milk in place of almond milk. However, the almond milk adds a subtle nutty flavor that complements the ground almonds in the batter.
Storage and Make-Ahead Suggestions
- Make Ahead: The cake can be baked in advance and stored at room temperature for up to 2 days. To maintain freshness, cover it with cling film or store it in an airtight container.
- Storing Leftovers: Leftover Torta Bertolina can be stored in the fridge for up to 4 days. Bring it to room temperature before serving, or warm slices in the microwave for a few seconds to refresh the texture.
Why You’ll Love This Grape Cake
- Rich in Flavor: The combination of citrus zests, almond flour, and olive oil gives this cake a rich, moist texture with layers of nuanced flavor.
- Burst of Freshness: The grapes add an unexpected burst of juiciness, balancing the richness of the cake with a touch of tartness.
- Elegant Yet Simple: Despite its elegant appearance and sophisticated flavor, Torta Bertolina is surprisingly easy to make, requiring only basic ingredients and a straightforward method.
Enjoy your slice of Torta Bertolina, a traditional Italian treat that celebrates the best of seasonal grapes and fresh, wholesome ingredients. Whether for a casual afternoon tea or a special occasion, this cake is sure to impress!
Torta Bertolina Italian Grape Cake Recipe
Ingredients
Wet Ingredients
- 2 eggs
- 130 grams caster sugar
- 80 ml olive oil
- 80 ml almond milk
- 60 grams melted unsalted butter
- ½ teaspoon vanilla paste or essence
Dry Ingredients
- 150 grams plain flour sieved
- 1 teaspoon baking powder
- 1 teaspoon salt
- 100 grams ground almonds
- 1 lemon zested
- 2 oranges zested
Grapes & Final Touch
- 240 grams red grapes
- 1 tablespoon icing sugar for dusting
Instructions
Batter Preparation
- Preheat the oven to 160°C (320°F).
- Whisk together the eggs and caster sugar until the mixture turns pale orange, about 5 minutes with an electric whisk.
- In a jug, combine olive oil, almond milk, melted butter, and vanilla paste. Slowly pour into the egg mixture while whisking until fully incorporated.
- In another bowl, sift the flour, then mix it with baking powder, salt, and citrus zests (lemon and oranges). Fold this into the egg mixture.
- Let the batter sit for 10 minutes.
Baking & Serving
- Pour half the mixture into a 19-20 cm baking tin, followed by half the grapes. Pour the remaining batter over, then top with the rest of the grapes.
- Bake for around 50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool, then dust with icing sugar before serving.
Notes
- For a richer taste, you can use whole milk instead of almond milk.
- Red grapes add a lovely burst of sweetness, but you can substitute them with black grapes for a different flavor.
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