One of our favorite and most surprising recipes we made at Organic Tuscany, a cooking school we attended in Italy was a cake made with grapes and rosemary. Trying to recreate this at home was a bit of a challenge, primarily because the tasty grapes with edible seeds were tough to find. Finally the revelation that any wine grape would do the trick made it possible for us to make the cake – only during harvest though when wine grapes are available to buy in the store or at the farmers market. It will be savored and then we wait until next year.
Tuscan grape harvest cake
This recipe has been modified from the recipe we learned at Organic Tuscany to acomodate our taste and for American measurment standards.
1/2 cup white flour
1/4 light brown sugar – reserve a small amount for the top
1 tsp. baking powder
1 large egg
2 large sprigs rosemary
Half a cup extra virgin olive oil
2 lbs small red wine grapes – preferably with lots of seeds (washed)
Preheat your oven to 350°F
In a large bowl, mix together the flour, sugar, baking powder and the egg.
Heat the olive oil in a small sauce pan on medium high heat.
Remove the rosemary from the stems and add to the olive oil in a saucepan.
Put this on a slow flame and allow to bubble gently for a 45-60 seconds.
Let the oil/rosemary mixture cool for 10 minutes
Add the oil and rosemary to the flour mixture.
Mix this well to amalgamate the ingredients – this is best done in a mixer to get the mixture smooth.
Work in the grapes by hand, breaking up the grapes a little but not too much.
Line a 12 X 9 inch baking dish with parchment paper and spread out the mixture.
Sprinkle with your reserved brown sugar.
Bake for approximately 45 minutes.
Excellent served with vanilla ice cream 😉