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.

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Recipe Summary

prep:
10 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Brush an 8-inch square pan with oil; dust with flour, tapping out excess. Whisk together flour, almonds, polenta, baking powder, and 1/2 teaspoon salt. Beat eggs, sugar, and zest with a mixer on high speed until pale and fluffy. Reduce speed to low; slowly add oil. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.

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  • Spoon batter into pan; scatter 1 cup grapes over top. Bake for 15 minutes. Scatter remaining cup grapes over cake. Bake until cake is golden and a toothpick inserted into the center comes out clean, 25 to 27 minutes more. Let cool in pan on a wire rack for 15 minutes. Turn out, and cut into squares.

Reviews (1)

53 Ratings
  • 5 star values: 14
  • 4 star values: 22
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 0
Rating: 5 stars
06/14/2011
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.)