The ORGANIC BERTOLINA CAKE is a soft, home-made cake typical of the Lombardy peasant tradition. It is a slightly different seasonal cake that will amaze you! The original recipe calls for the use of strawberry grapes, which gives it a sweet and strong taste, but you can also achieve wonderful results with classic red grapes.
This cake is great to eat for breakfast or as a snack.
To make the ORGANIC BERTOLINA CAKE, we used our Organic Spelt Flour Type 0. Spelt, the ancestor of soft wheat, is perfect for baking and differs from the soft and hard grain family in its high protein content, which is at least 4% higher! As well as a higher amount of vitamins and minerals and a lower amount of gluten.
- Preparation: 20 minutes
- Servings: 8 people
- Difficulty: Easy
- Baking time: 30 minutes
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
INGREDIENTS
- 200 gr Organic Type 0 Spelt Flour Antico Molino Rosso
- 100 g of potato starch
- 100 g of cane sugar
- 2 eggs (large)
- 100 ml of milk
- 130 ml of seed oil
- 400 g of strawberry grapes
- 1 lemon (grated zest)
- 1 sachet of baking powder
- 1 pinch of salt
PROCEDURE
To prepare the strawberry grape cake, start by combining the sugar and eggs and work them with the whisk of an electric mixer or a planetary mixer to whip the mixture well and make it puffy and frothy. Add the oil slowly and continue processing.
Then add the grated lemon zest, the sifted potato starch and the flour, sifted with the yeast, alternating it with the milk. Finally add a pinch of salt.
Wash and dry the strawberry grapes, dabbing them with kitchen paper. Add half of it to the mixture and incorporate it, mixing gently.
Pour the mixture obtained into the mold, add the remaining grapes and sprinkle with cane sugar on the surface. Bake the cake in a preheated static oven at 170° for 50-60 minutes. Always check the baking with a toothpick before taking the cake out of the oven; if you notice that it browns too much, cover it and continue cooking. When the cake is ready, take it out of the oven and let it cool completely before turning it out.
FOR THIS RECIPE WE USED:
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