Torta Bertolina is a grape cake with a point of view. The grape matters: Isabella if you have it, Concord if you are cooking in the United States, or small dark grapes when that is what the market gives you.
Fine cornmeal gives the cake its quiet grain, while the grapes release juice into the crumb as it bakes. Leave the skins on. Seeds are traditional, but seedless grapes are a fair choice when you want a cleaner slice.
Set servings and units first. You can change them anytime.
Heat the oven to 350 degrees F. Butter and flour a 9 in springform pan.
Wash the grapes, dry them well, and remove them from the stems. Leave skins on. Remove seeds if you prefer a smoother slice.
Beat the butter and sugar until pale and soft, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition.
Whisk the flour, fine cornmeal, baking powder, and salt. Fold the dry mixture into the butter mixture just until no dry patches remain.
Spread half the batter in the pan. Scatter half the grapes over it, cover with the remaining batter, then scatter the rest of the grapes on top.
Bake 48 to 55 minutes, until the top is golden and a toothpick inserted near the center comes out with moist crumbs, not wet batter.
Cool completely before unmolding. Dust with powdered sugar just before serving.
You made Torta Bertolina. Time to eat.
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Dry the grapes well before adding them. Extra surface water makes the center gummy before the crumb has time to set.
Six Italian regions. Nothing reformulated. Imported direct.
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