Schiacciata con l’Uva
Tuscan Grape Harvest Cake

Prep time: 20 mins | Total time: 1 hour | Servings: 10

Ingredients

• 200g (7 oz) white flour
• 100g (3 oz) light brown sugar, and a little for the top
• Half sachet baking powder (enough for 250g/8oz flour)
• 1 egg
• 4 large sprigs rosemary
• 100g (3 oz) walnuts, shelled and broken up
• Half a cup extra virgin olive oil
• 1 kg (2 lb) small flavoursome red grapes, washed (the Tuscan ones have lots of seeds!)

Directions

• Preheat your oven at 175°C/ 350°F
• In a large bowl, mix together the flour, sugar, baking powder and the egg.
• 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 few seconds.
• Add the oil and rosemary to the flour mixture.
• Mix this well to amalgamate the ingredients.
• Work in the grapes and walnuts using your hands, breaking up the grapes a little but not too much.
• Line a baking dish with baking paper and use your hands to spread out the mixture.
• Sprinkle with sugar.
• Bake for approximately 45 minutes.