Traditionally known in Italy as Torta all’Uva, this rustic Tuscan cake is a beautiful celebration of the harvest season. Unlike standard birthday cakes, it relies on high-quality olive oil and melted butter for a moisture-rich crumb that pairs flawlessly with the bright, jammy bursts of roasted grapes.
The Ingredients
1.5 cups Red Grapes (Seedless, small to medium-sized)
1.5 cups All-Purpose Flour
1 tsp Baking Powder
0.25 tsp Salt
2 Large Eggs (Room temperature)
0.75 cup Granulated Sugar (Plus 1 tbsp for sprinkling on top)
4 tbsp Unsalted Butter (Melted and cooled)
0.25 cup Extra Virgin Olive Oil (Choose a fruity, mild one)
0.33 cup Whole Milk
Zest of 1 Orange and 1 Lemon
1 tsp Vanilla Extract
The Method
1.Prep and whisk dry ingredients:10 min.Preheat your oven to 350°F (175°C). Butter and flour a 9-inch springform or round cake pan. In a medium bowl, whisk together the flour, baking powder, and salt.
2.Beat eggs and wet ingredients:5 min.In a large bowl, beat the eggs and 0.75 cup sugar until pale and slightly thickened (about 3 minutes). Slowly stream in the melted butter and olive oil, followed by the milk, citrus zests, and vanilla extract. Mix until just combined.
3.Fold the batter and layer grapes:5 min.Gently fold the dry ingredients into the wet mixture until a smooth batter forms. Stir about two-thirds of the grapes directly into the batter, then pour it into your prepared pan.
4.Bake in two stages:45 min.Bake for 15 minutes to let the batter set slightly. Quickly pull the oven rack out and scatter the remaining grapes over the top, along with a sprinkle of 1 tbsp sugar. Bake for an additional 30–35 minutes until golden and a toothpick inserted in the center comes out clean.
Conclusion
The Grape Distribution Secret: Fresh grapes are heavy and love to plunge straight to the bottom of the pan during baking.
Adding a portion of the grapes to the top surface fifteen minutes into baking ensures you get that classic rustic Italian look with juicy fruit visible right on top.
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