Torta al Vino (Grape Harvest Cake)

  • 1 cup all-purpose flour (plus extra to coat the grapes) 
  • 3/4 cup almond flour
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 ounces extra virgin olive oil
  • 3/4 cup sugar
  • 2 eggs
  • 1 tablespoon lemon or orange zest, or a combination (optional)
  • 3/4 cup dry white wine
  • 1 1/2 cups of black grapes

For topping the cake during baking

  • 2 tablespoons butter, cut into small bits 
  • 1 tablespoon white sugar 

Arrange a rack in the middle of the oven and preheat to 350. Oil and line a springform pan with parchment paper. 

Whisk together the flour, almond flour, baking powder, baking soda, and salt. 

Mix olive oil, sugar and eggs together in a big bowl until smooth and light. Scrape down the sides of the bowl mix in the zest. 

Mix in the dry ingredients alternating with the wine. Add a half of each at a time and beat for a few seconds before the next addition. When everything’s been incorporated, pour and scrape all the batter into the cake pan and spread it in an even layer. 

Sprinkle teaspoon of flour over the grapes and toss so they’re all lightly dusted. Scatter the grapes over the surface of the batter. 

Set the pan in the oven and bake for 30 minutes or until the top is set, though the batter underneath will still be loose. Carefully take the cake out of the oven and scatter the butter bits and then the sugar on the top. 

Return the cake to the oven and bake until the cake is set and the top is golden brown and lightly glazed by the final sugar and butter. Test doneness by inserting a cake tester or toothpick into the middle to see if it comes out clean. Remove from the oven to a cooling rack.