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Italian Grape Cake (Torta Bertolina) Recipe

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4.2 from 60 reviews

This traditional Italian Grape Cake, known as Torta Bertolina, is a moist and tender cake bursting with fresh Isabella or Concord grapes. The combination of fine cornmeal and all-purpose flour creates a unique texture, while the buttery, sweet batter complements the juicy grapes perfectly. Finished with a dusting of powdered sugar, this cake is ideal for a late summer dessert or a delightful afternoon treat.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

For the Cake Batter

  • 200 g unsalted butter, softened at room temperature (about 14 tablespoons)
  • 200 g granulated sugar (about 1 cup)
  • 4 large eggs, at room temperature
  • 200 g fine cornmeal (farina di mais fioretto) (about 1⅓ cups)
  • 200 g 00 flour or all-purpose flour (about 1⅔ cups)
  • 16 g baking powder (about 4 teaspoons)

For the Filling and Topping

  • 350 g uva fragola (Isabella grapes or Concord grapes) (about 2⅓ cups), washed and stemmed
  • Powdered sugar, for dusting

Instructions

  1. Wash the grapes: Thoroughly rinse the grapes under cold running water and gently pat them dry with a clean kitchen towel to remove any moisture.
  2. Remove grapes from stems: Carefully detach the grapes from the stems, discarding any damaged or overly soft grapes, and set aside.
  3. Beat butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric hand mixer until the mixture becomes pale, creamy, and fluffy.
  4. Preheat oven: Preheat your oven to 350°F (180°C) to ensure it reaches the correct baking temperature while you prepare the batter.
  5. Add eggs: Add the eggs one at a time into the butter and sugar mixture, beating well after each addition until fully incorporated and the batter is smooth.
  6. Add flour gradually: Gradually incorporate the 00 flour or all-purpose flour into the batter, mixing at low speed just until combined to avoid overmixing.
  7. Add fine cornmeal: Stir in the fine cornmeal (farina di mais fioretto) briefly, ensuring it is evenly distributed throughout the batter.
  8. Add baking powder: Add the baking powder and mix just until it is combined into the batter, avoiding overmixing to keep the cake tender.
  9. Prepare the pan: Butter and flour a 9½-inch (24 cm) springform pan to prevent sticking.
  10. Layer half the batter: Spoon half of the batter into the prepared pan and spread it evenly with a spatula to create the first layer.
  11. Arrange half the grapes: Distribute about half of the prepared grapes evenly on top of the batter, gently pressing them into the surface to embed them slightly.
  12. Cover with remaining batter: Spoon the remaining batter over the grapes and gently level the surface with a spatula.
  13. Top with remaining grapes: Scatter the remaining grapes evenly over the top of the batter.
  14. Bake the cake: Place the pan in the preheated oven and bake for about 60 minutes, or until the cake turns golden and a toothpick inserted into the center comes out clean.
  15. Cover if browning too fast: If the cake’s top starts to brown too quickly during the last part of baking, loosely cover it with aluminum foil to prevent burning.
  16. Cool and unmold: Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, carefully release it from the springform pan.
  17. Dust with powdered sugar: Generously dust the cooled cake with powdered sugar before slicing and serving.

Notes

  • This cake is best served fresh but can be stored covered at room temperature for up to 2 days.
  • If fresh Isabella or Concord grapes are unavailable, substitute with other sweet, small seeded grapes for a similar effect.
  • Ensure all ingredients are at room temperature to achieve the best texture in your batter.
  • To avoid a soggy cake, make sure to pat dry the grapes well before adding them.
  • Using a springform pan helps to easily remove the delicate cake without damage.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://allyumcooks.com/italian-grape-cake-torta-bertolina-recipe/