Italian Grape Cake Recipe (Torta Bertolina)

Almond topped Italian Grape cake on a marble board.

Italian Grape Cake Recipe (Torta Bertolina)

This Italian Grape Cake, known as Torta Bertolina, is an Italian-style harvest cake and traditionally made during Italy’s harvest season. It’s a moist and fragrant cake studded with fresh, juicy grapes, creating pockets of jammy goodness in every bite.

Course Dessert

Cuisine Italian

Keyword Harvest Cake, Italian Grape Cake Recipe

Prep Time 30

Cook Time 40

Servings

Calories 343kcal

Equipment

1 9 inch spring form pan

Ingredients

1 cup all purpose flour
1/2 cup almond flour
1 teaspoon baking powder
pinch of salt
2 large eggs
2/3 cups granulated sugar
1/2 cup olive oil
1/3 cup almond milk or regular milk
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
orange zest from 1 medium orange
1 teaspoon thyme leaves optional
2 cups small seedless grapes such as Thomcord, Thompson or Concord divided (1 cup in cake batter and 1 cup to scatter over top)
1/2 cup sliced almonds
powdered sugar for dusting over the cake

Instructions

Preheat oven to 350 degrees F.
Grease and flour a 9-inch springform pan.
In a medium-sized bowl, sift together the all-purpose flour, almond flour, baking powder and salt. Set aside.
In the bowl of a stand mixer or handheld mixer fitted with the whisk attachment, beat the eggs and granulated sugar until thick and pale yellow in colour. For about 3 minutes.
Mix in the olive oil, milk, vanilla and almond extracts, zest and thyme until well incorporated.
Switch to the paddle attachment and mix in the flour mixture until well combined.
Fold in 1 cup of the grapes with a rubber spatula. (Toss the grapes with a little flour beforehand and shake off any excess.) This avoids the grapes from sinking to the bottom.
Transfer the cake batter to the prepared pan and level off with the back of a spoon.
Scatter the remaining 1 cup of grapes evenly over the top of the cake.
Sprinkle the top of the cake with sliced almonds.
Bake the cake in a preheated oven for about 40 minutes.
When ready, the cake will have a deep golden brown colour and spring back to the touch. Or, if a toothpick inserted inside comes out clean, then it's ready.
Remove the cake from the oven and transfer it to a cooling rack.
Run a knife alongside the edges of the pan and allow it to cool for 30 minutes.
Release the cake from the springform pan and cool completely before dusting with powdered sugar.
Garnish with sugared grapes or fresh thyme leaves if desired. (see notes below on how to make sugared grapes)

Notes

Ingredients for sugared grapes:

3 small clusters of grapes on the vine or approximately 2/3 cups of plucked grapes.
1/3 granulated sugar plus 1/4 cup of sugar (divided)
1/3 water cup

Simple Syrup:

Place 1/3 cup of sugar and 1/3 cup of water in a small stockpot.

Heat on medium-low and stir until the sugar has completely dissolved.

Remove from heat.

With a slotted spoon, dip the grapes in the simple sugar mixture, turning to coat all around.

Transfer the grapes to a wire rack and let them dry for 1 hour.

Roll the grapes in the remaining 1/4 cup of sugar, taking care to coat all over.

Return the sugar-coated grapes to the wire rack and let them dry for another hour. This assures the sugar adhering to the grapes.

Enjoy as a garnish for decorating sweet treats.

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