Spelt & Concord Grape Upside Down Cake – Torta Rovesciata di Farro & Uva Fragola
Music: The Vineyard, Augie March. Simple flavours, grapes drying in the sun, hot days spent working hard in the vineyard. I did vendemmia once, and this cake reminded me of it. Its full, fruity smell turned my kitchen into a farmyard for a few hours. This song is so beautiful.
Ingredients (for a small mould):
Concord grapes (enough to cover the base of your mould + a few for the cake)
50 gr butter, melted and cooled a little
1/2 tsp baking powder
1 pinch Fleur de Sal
40 gr spelt flour (farro)
30 gr brown sugar
Sift the flour with the baking powder. In another bowl, break the egg and beat with the sugar and the salt, until light. Add the melted butter, and then the remaining dry ingredients. Mix well but briefly. Add a few grapes, and mix until just incorporated. Cover the mould with baking paper and pour in the grapes so that the base is completely covered. Top with the cake batter. Bake in a 180° C oven for about 30 minutes.