Torta Bertolina
Torta Bertolina is a traditional autumn harvest cake from Crema in Lombardy, studded with intensely perfumed purple fragola grapes.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •24cm springform cake tin
- •Baking parchment
- •Mixing bowls
- •Whisk
- •Spatula
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 10 g
- carbs
- 52 g
- fibre
- 2 g
- protein
- 5 g
- calories
- 310 kcal
Instructions
- 1
Heat the oven to 180C (160C fan) and line the base of a 24cm springform tin with parchment.
- 2
Rinse the fragola grapes, remove all stems carefully, and pat them completely dry on a clean cloth.
- 3
Whisk the eggs and caster sugar in a bowl until pale and slightly thickened.
- 4
Pour in the melted butter and lukewarm milk, stirring gently to combine.
- 5
Sift the plain flour, fioretto maize flour, baking powder, and fine salt into the wet mixture.
- 6
Stir the batter with a wooden spoon until just combined into a thick, smooth dough.
- 7
Fold the grated lemon zest and two-thirds of the grapes into the batter gently.
- 8
Spread the mixture evenly into the prepared cake tin using a spatula.
- 9
Scatter the remaining grapes across the top and sprinkle with a tablespoon of caster sugar.
- 10
Bake for 45 minutes until the crust is deep golden and a skewer inserted in the centre emerges clean.
- 11
Leave the cake to cool completely in the tin on a wire rack before unclamping and slicing.
Chef's tips
Drying the grapes thoroughly prevents the batter from turning soggy around the fruit. Fine maize flour (farina fioretto) gives the crumb its characteristic rustic bite, so do not use coarse polenta. The traditional grapes have seeds; authentic bakers leave them in, as they soften slightly and add authentic texture.
Ingredient substitutions
- uva fragola → Concord grapes, black Isabella grapes, or small Muscat grapes
- fioretto maize flour → fine cornmeal or extra plain wheat flour
- unsalted butter → mild extra virgin olive oil
Storage
Keep in an airtight tin at room temperature for up to three days.
Reheating
Serve at room temperature, or warm individual slices in a moderate oven for five minutes if desired.
Common mistakes to avoid
- •Using wet grapes which creates heavy, soggy pockets in the crumb.
- •Using seedless commercial table grapes, which lack the wild, perfumed strawberry aroma of uva fragola.
- •Slicing the cake while still warm before the hot fruit juices have set.
Serving suggestions
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