Spelt & Concord Grape Upside Down Cake and the days in the vineyard

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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)

1 egg

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.


About thecookandtheguitarist

We're Gaia and Andrea and this is the place where we have fun pairing food with music. Gaia - The Cook - is a trained pastry chef and owns a candy shop in the centre of Florence, Italy. Andrea - The Guitarist - is a professional musician, teaches guitar and is a Beatles fanatic.
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2 Responses to Spelt & Concord Grape Upside Down Cake and the days in the vineyard

  1. newlywed says:

    That is quite a cake!

  2. I’m glad you like it! Thanks for stopping by!

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