Torta Bertolina (Grape Cake)
by Cathy Connally
Torta Bertolina (Grape Cake)
Rated 5 stars by 1 users
Category
Dessert
Servings
12
Prep Time
10 minutes
Cook Time
60 minutes
Calories
150
This cake is a dense pound
cake type of texture with decorated with four types of grapes and figs and has
grapes inside. It is a festive cake that can be served as a dessert or as a
coffee cake.
Author:Flavours: Sweetness from grapes and figs with a firm texture.
Benefits: This cake is dairy-free and gluten free with zero cholesterol with natural sweetening from grapes and figs and vitamins C, K and A and is half the calories and 75% lower in fat of a traditional version with eggs and sugar.
Cathy Connally
Ingredients
- 2 chia seed eggs (2 tbsp (30 g) ground chia seeds + 6 tbsp water)
- ½ tsp pure monkfruit or ½ cup (100 g) sugar
- ¾ cup (188 g) unsweetened applesauce
- 1 cup (235 g) plant based unsweetened yoghurt (coconut, almond or soy)
- 1 tsp vanilla extract
- 1 cup (155 g) white rice flour
- ½ cup (128 g) arrowroot starch
- ½ cup (48 g) almond flour
- 1 tbsp (14 g) baking powder
- 1 cup (150 g) grapes, seedless, sliced
- 12 grapes, sliced
- 20-30 grapes, some sliced in half
- 2 figs, sliced in quarters
- 30-40 pomegranate arils
- 3 oz walnut whipped cream
Cake
Decoration
Directions
Cake
- Preheat oven to 350°F or (177°C). Line the bottom of the cake pan with parchment paper. No oil is needed in the pan.
- Mix chia seed eggs and set aside for 3-5 minutes. Put the grapes in a small mixing bowl mix with the rice flour. Set aside.
- In a large bowl, add the chia seed eggs, monkfruit (or sugar), add unsweetened applesauce, yoghurt, vanilla extract and beat with the electric mixer for 2-3 minutes.
- Whisk the arrowroot starch, almond meal and baking powder together in a medium mixing bowl. Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in the rice flour covered grapes and mix together.
- Pour the batter into the cake pan and smooth it with a spatula and press 12 sliced grapes on the top of the cake. Bake for 1 hour and check at 45 minutes to test doneness. Let cool for 30 minutes or longer until completely cool. Gently loosen the cake from the pan and remove the parchment paper from the bottom of the cake.
Decoration
Place the grapes and figs on top of the cake to decorate the top. Use the piping bag and tip to decorate the cake with walnut whipped cream. Add pomegranate arils to the top and the cake as desired.
Recipe Note
Equipment: Mixing bowls, hand mixer, 9” (23 cm) round cake pan, parchment paper, wooden skewer, piping bag, piping tip
Nutrition
Calories 150, Fat 3.8 grams, Saturated Fat 1.4 grams, Cholesterol 0 milligrams, Carbs 26.9 grams, Fiber 2 grams, Protein 1.9 grams, Sugar 4.3 grams, Sodium 9 milligrams