This is a nice little gem i found over at The Culinary Taste.
After seeing the photo and finding some Concord grapes at my local grocer, I had to try it, i mean come on, go over there and look at her photos, they just make you want to dive into the screen!
I had to do a bit of fiddling around with the measurement amounts and was a bit confused by the brewers yeast, but it all worked out in the end! Thank you Rita!
This is her recipe, (i put my notes in parenthesis after the ingredients)
1,5 kg canaiolo grapes ( i used concord grapes)
450 g flour (plus some for kneading) 3 1/2 cups flour
200 ml water at room temperature ( about 1 cup, i used about 1 1/4 cup)
25 g brewer’s yeast ( 1 tablespoon active dry yeast)
10 tbsps (125 g) caster sugar (3/4 cup white sugar)
8 tbsps extravergine olive oil
1 tsp aniseed ( optional)
pinch of salt
Preparation time: 30 minutes for kneading plus 30-40 minutes for preparing grapes and assembling the cake
Rising time: 1 hour
Baking time: 1 hour
Wash and clean grapes. Preheat oven to 180°C (about 350°F).
Pour flour directly onto a smooth surface (marble or glass). Make a hole in the center and crumble yeast into it together with a pinch of salt. Add little water. With your forefinger start turning ingredients around so that a little dough ball is formed (remaining flour will be all around). Little by little add small amounts of water and knead with a finger. When the dough ball is pretty big, start kneading using both hands until dough is soft and smooth. At this point, gradually add four tablespoons of sugar and four tablespoons of oil. If dough is too dry, add a little more water; otherwise, if it’s too damp, add a little flour.
Form a ball with dough and let it rise at room temperature for about an hour wrapped in tea cloths (rising depends on temperature: it can take half an hour in summer or up to an hour and a half in winter).
When the dough has become twice its size, split it into 1/3 and 2/3 parts. Roll out 2/3 of dough with a rolling pin directly onto baking paper (that will be placed over a baking sheet). Riddle the sheet of pastry with a fork so that it won’t swell during baking. Spread over about 1,1-1,2 kg of grapes; drizzle two tablespoons of oil and sprinkle with 2 tablespoons of sugar and 1/2 teaspoon of aniseed. Roll out the remaining 1/3 dough and lay it over grapes. Fold the pastry edges up to ‘close’ the cake. Spread the remaining grapes, drizzle two tablespoons of oil and sprinkle with four tablespoons of sugar and 1/2 teaspoon of aniseed. Bake for about an hour.
After seeing the photo and finding some Concord grapes at my local grocer, I had to try it, i mean come on, go over there and look at her photos, they just make you want to dive into the screen!
I had to do a bit of fiddling around with the measurement amounts and was a bit confused by the brewers yeast, but it all worked out in the end! Thank you Rita!
This is her recipe, (i put my notes in parenthesis after the ingredients)
1,5 kg canaiolo grapes ( i used concord grapes)
450 g flour (plus some for kneading) 3 1/2 cups flour
200 ml water at room temperature ( about 1 cup, i used about 1 1/4 cup)
25 g brewer’s yeast ( 1 tablespoon active dry yeast)
10 tbsps (125 g) caster sugar (3/4 cup white sugar)
8 tbsps extravergine olive oil
1 tsp aniseed ( optional)
pinch of salt
Preparation time: 30 minutes for kneading plus 30-40 minutes for preparing grapes and assembling the cake
Rising time: 1 hour
Baking time: 1 hour
Wash and clean grapes. Preheat oven to 180°C (about 350°F).
Pour flour directly onto a smooth surface (marble or glass). Make a hole in the center and crumble yeast into it together with a pinch of salt. Add little water. With your forefinger start turning ingredients around so that a little dough ball is formed (remaining flour will be all around). Little by little add small amounts of water and knead with a finger. When the dough ball is pretty big, start kneading using both hands until dough is soft and smooth. At this point, gradually add four tablespoons of sugar and four tablespoons of oil. If dough is too dry, add a little more water; otherwise, if it’s too damp, add a little flour.
Form a ball with dough and let it rise at room temperature for about an hour wrapped in tea cloths (rising depends on temperature: it can take half an hour in summer or up to an hour and a half in winter).
When the dough has become twice its size, split it into 1/3 and 2/3 parts. Roll out 2/3 of dough with a rolling pin directly onto baking paper (that will be placed over a baking sheet). Riddle the sheet of pastry with a fork so that it won’t swell during baking. Spread over about 1,1-1,2 kg of grapes; drizzle two tablespoons of oil and sprinkle with 2 tablespoons of sugar and 1/2 teaspoon of aniseed. Roll out the remaining 1/3 dough and lay it over grapes. Fold the pastry edges up to ‘close’ the cake. Spread the remaining grapes, drizzle two tablespoons of oil and sprinkle with four tablespoons of sugar and 1/2 teaspoon of aniseed. Bake for about an hour.
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