In Tuscany, this complex-flavoured but simple to make cake is only made for a few weeks a year, when the small, sweet, seedy red grapes are around (many are “gleaned” in the vineyards after the harvest). Use the sweetest red grapes you can.
- 200g (7 oz) white flour
- 100g (3 oz) light brown sugar, and a little for the top
- Half tablespoon baking powder (enough for 250g/8oz flour)
- 2 eggs
- 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!)
- Preheat your oven at 175°C/ 350°F
- In a large bowl, mix together the flour, sugar, baking powder and the eggs.
- 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.