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.

this recipe was adapted from the book Sweet.

Key Ingredients

The complete recipe is at the bottom of this post in the recipe card, here is a quick recap to key ingredients and substitutions when possible.

• All-purpose flour. Make sure you are using unbleached all-purpose flour, bleached will give us a dry crumb, and may have an after taste.
• Unsalted butter and Olive oil. This cake gets the best of both worlds: the flavor of the butter and the moist texture of the olive oil which also gives the cake a traditional classic taste. Note: if using extra virgin olive oil, warm the oil in the microwave for 30-60 seconds and set it aside to chill for about 15 minutes. Hitting the oil will release some of the bitterness.
• Orange zest & lemon zest. Do not skip it, the two really round up the flavor of the oil and the grapes and give the cake its signature taste.
• Large eggs at room temperature 
• Sour cream at room temperature. If you want you can use the type of white wine you like instead. (including sparkling wine)
• Red Grapes. Fresh only, frozen grapes are not recommended for this cake. I Use Concord Grapes if in season, otherwise red use red seedless grapes halved lengthwise. Grapes are traditional in Torta Bertolina, you can experiment with other fruits, such as berries or sliced stone-like cherries, for a delicious variation on this classic recipe. Check out my Jewish Apple Cake for a similar recipe using apples.

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 sour cream, starting and finishing with the flour.
5. Pour half the batter into your prepared pan, and dot the top of the cake with half of the grapes. Repeat with the rest of the batter and grapes, sprinkle with the sugar.

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.
• 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.

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Grape Cake Recipe

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

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Servings 1 Angel food pan

Author Yotam Ottolenghi

Ingredients

• 3 Cups Unbleached all purpose Flour (360 g)
• 3 teaspoon Baking Powder
• 3/4 teaspoon Salt
• 1 3/4 Cups Sugar (350g)
• 3/4 Cup Unsalted Butter (1 1/2 Sticks) at room temperature (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 extract
• 4 Large Eggs at room temperature
• 1 Cups Sour cream at room temperature (240 ml)
• 1/2 Cup Seedless red grapes washed and halved lengthwise (100 g / 3.5 oz)
• 1/3 Cup Turbinado Sugar (70 g / 3 oz)
• Seedless red grapes washed and halved lengthwise (100 g / 3.5 oz)

Instructions

• Preheat oven to 350F and grease an angel food cake or 2 x 8 " round pans.
• Sift the flour, baking powder, and salt and set aside.
• 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.
• 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.
• Add the flour in three additions alternating with the sour cream.
• Pour half of the batter into the pan(s) and dot with the half of the grapes on top.
• Top with he rest of the batter, then dot with the rest of the grapes and sprinkle with the sugar.
• Bake at 350F and bake for 50-55 minutes longer or until a wooden skewer comes out with a few moist crumbs from the center of the cake.

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.