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Viva Italia! This grape-studded cake, which is traditionally made to celebrate the beginning of the fruit harvest, is a sweet yet understated way to finish the meal.

Source: Martha Stewart Living, November 2010
Total Time Prep Servings

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  • kmgirten
    14 JUN, 2011
    This is a great cake recipe, especially if you're looking for something that isn't too sweet. Extremely moist with a very subtle nuttiness from the almonds. The texture of the grapes is terrific. A fun one to make with the kids too. (One note: I had to bake mine quite a bit longer than the recommended time. A toothpick text is crucial.)
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    • tonydcomposerg
      7 JUN, 2016
      The polenta didn't cook through. I went back to the recipe: "quick-cooking" polenta or "roughly ground" cornmeal. The package I used was "yellow corn flour for polenta". Perfect right? No. The cake is inedible and I'm left questioning why polenta at all. After a little research and found that out of authentic Italian recipes I could find, NONE used polenta. Attempting a sort of Italian/soul food fusion? Next time specify the exact type of cornmeal/flour as "Whole" milk needs no explaining!

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