Visiting Florence was the highlight of my trip to Italy for research and development in 2017, and I adored the Tuscany regional food. While in Florence, I had the pleasure of attending a cooking class with Laura at Cooking in Florence (Highly recommended if your’e in Florence!). Sarah and I were stunned at the Torte Bertolina, or Italian Grape Cake – traditionally made seasonally at harvest time in Italy. While I used seedless red grapes, you will find this made more commonly with the small dark sweet grapes when in season. Lucky for us, grapes are about to come in to season, you will be sure to fall in love with the scent of sweet grapes, olive oil and rosemary baking in the oven. Love Nik xx

skinnymixer's Torta Bertolina   Print Author: skinnymixer's Ingredients 300 g raw almonds 100 g sugar of choice (we used coconut sugar) 100 g coconut milk 50 g olive oil 5 whole eggs zest of 1 orange zest of 1 lemon 1 tsp vanilla bean extract 200 g sweet red seedless grapes, cut in half 1 sprig fresh rosemary Instructions Grease and line a 22 cm or 8" springform cake tin. Preheat oven to 160°C or 320°F, fan-forced. Place almonds in mixer bowl, mill for 8-10 sec/speed 8/MC on, or until almonds are ground fine. Scrape mixer bowl down, ensuring to loosen the almonds from the bottom of the bowl. Add coconut milk, sugar, olive oil, eggs, zest and vanilla to mixer bowl. Combine for 10 sec/speed 4/MC on. Add half of the grapes to mixture and combine ...