Can you freeze grape cake?

You can freeze this cake for up to three months. Allow the baked cake to cool completely first. I suggest slicing and wrapping individual portions of cake in plastic wrap and storing in a ziplock bag. To defrost, place a slice on a plate and transfer it to the fridge the night before you want to eat it.

What is 00 flour substitute?

00 flour is a finely milled Italian flour. It comes a similar amount of protein to American pastry flour, which may be a good substitute. You can also use all purpose flour instead, but there will be a noticeable difference in the texture of the final product.

Torta Bertolina (Italian Grape Cake)

Name: Torta Bertolina (Italian Grape Cake)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1lb concord or thomcord grapes (450g uva fragola), washed and separated from stem; 1 stick unsalted butter, softened at room temperature (113g); 3/4 cup granulated sugar (170g); 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 1 3/4 cups 00 flour (250g), see notes for alternatives; 2 teaspoons baking powder (9g); 3/4 teaspoon kosher salt (1/2 tsp fine salt or 2 good pinches); 1/2 cup whole milk, at room temperature (120ml)

Description

Torta Bertolina, an Italian grape cake, is a wonderful fall dessert consisting of a vanilla scented cake studded with tangy concord grapes.

Ingredients

Scale

1lb concord or thomcord grapes (450g uva fragola), washed and separated from stem
1 stick unsalted butter, softened at room temperature (113g)
3/4 cup granulated sugar (170g)
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 3/4 cups 00 flour (250g), see notes for alternatives
2 teaspoons baking powder (9g)
3/4 teaspoon kosher salt (1/2 tsp fine salt or 2 good pinches)
1/2 cup whole milk, at room temperature (120ml)

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Instructions

Prep pan and oven: Grease a 9 inch springform pan. Line bottom with a round of parchment paper. Grease parchment. Flour pan, knocking out excess. Preheat oven to 350F.
Combine dry ingredients: In a bowl, whisk together flour, baking powder and salt.
Coat grapes in flour: Place ¾ of the grapes into a bowl. Coat with 1 tablespoon of flour mixture.
Combine wet ingredients: In the bowl of a standing mixer fitted with a paddle attachment, add butter and sugar. Beat over medium speed for 3-5 minutes, or until pale and fluffy. This can also be done with handheld beaters. Incorporate eggs, 1 at a time, until well-combined. Stir in vanilla.
Mix wet and dry ingredients: Alternately add dry ingredients and milk to bowl of wet ingredients, in 2 to 3 additions each. Do not overmix. Gently fold in the grapes coated in flour.
Bake: Transfer batter to prepared pan. Smooth top. Place remaining grapes on top. Bake in the center rack of the oven for 45-60 minutes, or until a tester inserted into the center comes out clean.
Cool and serve: Place pan on a wire rack and cool for 10 minutes. Run a small offset spatula or knife around the sides of the cake to loosen. Removed sides and bottom of pan. Cool cake directly on wire rack until room temperature. Serve with powdered sugar, if desired. Enjoy.

Notes

If you cannot find concord grapes or a similar tart, black grape, try blackberries or blueberries instead.

Feel free to substitute pastry flour or all purpose flour for 00 flour. You can also make this cake with a combo of 00 flour or alternatives (1 cup, 140g) and fine cornmeal (3/4 cup, 110g).

In Italy they use Paneangeli or something similar instead of baking powder and vanilla extract. I believe a half packet would work as a substitute, but I have not tested this, so not sure of the result!

To warm up your eggs quickly, place them in a bowl of hot water until them come to room temperature.

To soften the butter more quickly, place it in the microwave over power 2 or 3 for 10 second intervals or until desired texture.

You can also warm the milk in the microwave for a few seconds.

Store this cake in an airtight container at room temperature for up to 2 days, in the fridge up to 5 days in the freezer up to 3 months. If freezing, I suggest wrapping individual slices in plastic wrap and placing in a ziplock bag. Defrost in fridge overnight.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Cake
Method: Bake
Cuisine: Italian