Torta al Vino Recipe, From the cookbook: Lidia’s Family Table

From the cookbook:  Lidia’s Family Table

Torta al Vino is a traditional wine country cake with white wine incorporated ino the batter. You may use grapes or berries! This is a delicious dessert you must try. Let us know how it goes!

Ingredients:

1 ½ cups all purpose flour, plus extra to flour the cake pan and coat the grapes

1 ½ t baking powder

½ t baking soda

1/8 t salt

6 T soft butter plus 1 T for the cake pan

¾ c sugar

2 eggs

1 T Extra virgin olive oil (EVOO)

1 t vanilla extract

1 T lemon of orange zest

¾ c Chatham Hill Chardonnay or Pinot Grigio

2 c small red seedless grapes, stemmed, rinsed and patted dry or 2 c fresh or frozen blueberries or raspberries

For topping the cake during baking

2 T butter, cut into small bits

1 T zucchero di canna or white sugar

Directions:

1. Arrange a rack in the middle of the oven, preheat to 375*
2. Assemble the springform pan, butter and flour the insides
3. Sift together or stir the flour, baking powder and baking soda and salt
4. With a mixer on LOW speed, cream the butter and sugar together in a big bowl, when blended beat on high for a few minutes until smooth and light. Scrape down the sides of the bowl and beat in the eggs, one at a time at MED speed- then mix in the EVOO, the vanilla, and citrus zest. Beat on HIGH for 2 minutes to lighten and smooth
5. Scrape down the sides and at LOW speed mix the dry ingredients alternating with the wine. Add a 1/3 of each at a time. Once everything has been incorporated, beat on HIGH for 20 seconds.
6. Pour batter into the cake pan and spread it in an even layer. Sprinkle a t of flour over the grapes and toss to lightly dust. Scatter the grapes over the surface of the batter and swirl a spatula around them to fold. Be sure not to fold deeper than and inch.
7. Bake for 25 minutes or until top is set (the bottom will be loose and might still shake.) Scatter the butter bits and sugar on top and then bake another 15 minutes or until golden brown on top
8. Remove and cool on a cooling rack for about 10 minutes, then open the spring and remove ring.
9. Serve at room temperature and sliced- garnish with some powdered sugar and whipped cream- 
10. ENJOY!