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grape cake recipe
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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

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.