Italian Grape Cake, Torta Bertolina: A Delicious Delight

Why Torta Bertolina

Torta Bertolina holds a special place in Italian cuisine for several reasons. Firstly, it celebrates the abundance of grapes, a quintessential fruit in Italian culture and winemaking tradition. Secondly, its rustic charm and simplicity make it a perfect dessert for any occasion, from casual gatherings to formal dinners. Lastly, the combination of sweet grapes and tender, simple cake batter creates a harmonious balance of flavors that is irresistible to anyone with a sweet tooth.

I can’t say that this is a traditional Italian Grape Cake, but I remember how impressed I was the first time I came across this recipe. The beautiful crown of the vibrant grapes mesmerized me like boots on the first day of fall.  Then I read that the recipe calls for olive oil, citrus zest, and wine, just like this Italian Hangover Cake and this Ciambellone cake. So, I can’t share any high-knee boots, but I humbly share this recipe as a tribute to the classic Italian iconic recipe.

Ingredients

To embark on your journey to create a mouthwatering Torta Bertolina, you’ll need the following ingredients:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter. For the cake and the toppings.
• Olive oil
• Sugar. For the cake and the toppings.
• Orange zest & lemon zest
• Vanilla bean paste or vanilla extract.
• Large eggs at room temperature 
• Carte Or Muscat de Beaumes de Venise wine at room temperature. For alcohol-free options, use the same amount of sour cream or buttermilk.
• Red Grapes. Use Concord Grapes if in season, otherwise red use red seedless grapes halved lengthwise.

How to Make Italian Grape Cake

Now that you have gathered your ingredients let’s dive into the step-by-step process of making Torta Bertolina:

1. Use a fork to mix the flour, baking powder, baking soda, and salt in a medium bowl.
2. In a stand mixer bowl, beat the butter, olive oil, vanilla, and citrus zest until light and fluffy, about 3-4 minutes.
3. Add the eggs, one at a time, with the mixer on medium-high speed. Allow each egg to incorporate before adding the next.
4. Reduce speed to low, and add the dry ingredients in three additions, alternating with the wine, starting and finishing with the flour.
5. Pour batter into your prepared pan, and dot the top of the cake with half of the grapes.
6. Bake for 20 minutes. As the cake bakes, mix the sugar and butter until smooth.
7. Remove the cake from the oven, dot the top with the butter mixture and the remaining grapes, and place it back in the oven. Allow the cake to cook for 20-30 minutes, then invert it to a wire rack.

Tips

• This delicious grape cake is a pound cake and can be mixed using a stand mixer or a large bowl of an electric mixer. For the best result, please take a moment to read my top Tips For Baking The Best Pound Cake.
• Use an angel food pan with a removable bottom for this cake. Or two 8-inch pans lined with parchment paper.
• Feel free to experiment with different grape varieties to create unique flavor profiles. Try thomcord grapes, champagne grapes, or even a combination of red and green grapes.
• There is no need to cut tiny grapes; larger grapes might sink to the bottom of the pan if whole. 
• Dust the cooled cake with powdered sugar before serving for an elegant finishing touch.
• Serve slices of Torta Bertolina with a dollop of freshly whipped cream or a scoop of vanilla ice cream or gelato for a decadent treat.

Storing

To store any leftover Torta Bertolina, wrap it tightly in plastic wrap or an airtight container at room temperature for up to 3 days. To freeze, wrap the cake with plastic wrap, place it in a plastic bag, and freeze it for three months. Unwrap to allow the cake to defrost.

FAQs

More Cake Recipes You Might Enjoy

Torta Paradiso, Maple Cake, Mango Pound Cake

If you enjoyed this post, please leave a five-star review below the recipe. Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. I would love to see your creations!

Print

Grape Cake Recipe

This delicous cake gets its unique flavors from olive oil, muscat and fresh grapes.

Course Dessert

Cuisine American

Keyword bertolina cake, grape cake

Prep Time 20 minutes

Cook Time 55 minutes

Servings 1 Angel food pan

Author Yotam Ottolenghi and Helen Got

Ingredients

• 4 Cups AP Flour (500 g / 18 oz)
• 2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 3/4 teaspoon Salt
• 1 2/3 Cups Sugar (330 g / 12 oz)
• 3/4 Cup Unsalted Butter (1 1/2 Sticks) (170 g / 6 oz )
• 1/3 Cup Extra Virgin Olive Oil (80 ml)
• 2 teaspoon Freshly grated Lemon zest
• 2 teaspoon Freshly grated Orange zest
• 1 teaspoon Vanilla bean paste
• 4 Large Eggs
• 1 3/4 Cups Carte Or Muscat de Beaumes de Venise wine at room temperature (420ml)
• 1/2 Cup Seedless red grapes washed and halved lengthwise (100 g / 3.5 oz)

Sugar Crust Topping

• 5 TBSP Unsalted butter, soften (70 g / 3 oz)
• 1/3 Cup Sugar (70 g / 3 oz)
• Seedless red grapes washed and halved lengthwise (100 g / 3.5 oz)

Instructions

1. Preheat oven to 400F and grease an angel food cake or 2 x 8 " round pans.

2. Sift the flour, baking powder, baking soda, and salt and set aside.

3. Place the butter, sugar, olive oil, and zests in a bowl of a standing mixer fitted with the paddle attachment and beat on medium-high until you have a light and fluffy mix.

4. Add the eggs one at a time, waiting for each to fully incorporate before adding the next. Scrapes the sides and bottom of the bowl.

5. Add the flour in three additions alternating with the wine.

6. Pour batter into the pan(s) and dot with the grapes on top.

7. Bake in the middle rack for 20 minutes (15 for 8" pans)

8. While the cake is baking, mix the butter and sugar using a spoon until it is smooth.

9. At the end of the 20 minutes, remove the cake from the oven and dot the topping mix, followed by the grapes.

10. Reduce oven temperature to 350F and bake for 35-40 minutes longer or until a wooden skewer comes out clean from the center of the cake.

Recipe Notes

• This delicious cake is a pound cake and can be mixed using a stand mixer or a large bowl of an electric mixer.
• Use a tube pan (angel food pan) with a removable bottom for this cake. Or two 8-inch pans lined with parchment paper.
• Feel free to experiment with different grape varieties to create unique flavor profiles. Try thomcord, champagne, or even a combination of red and green grapes.
• There is no need to cut tiny grapes; larger grapes might sink to the bottom of the pan if whole. 
• Dust the cooled cake with powdered sugar before serving for an elegant finishing touch.
• Serve slices of Torta Bertolina with a dollop of freshly whipped cream or a scoop of vanilla ice cream or gelato for a decadent treat.