Torta Bertolina Italian Grape Cake Recipe
Torta Bertolina is a rustic Italian grape cake, perfect for the autumn harvest season. The cake is enriched with olive oil, almond milk, zesty citrus, and juicy red grapes, making it moist and full of flavor. Serve with a dollop of crème fraîche and roasted red grapes for a delightful finish.
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.