Mmm…cake…Sometimes experiments surprise you. Our attempt at making an Italian grape cake called schiacciata con l’uva was one of them. We loved this cake! It’s a cross between a tart and cornbread and of course, gluten free. We used red table grapes and walnuts, but I’m sure you could easily use other fruits like blueberries or strawberries and any type of nut. The cake has very little sugar and is great not just for dessert, but also for breakfast. Yes, cake for breakfast! So without further ado, here is the recipe. Enjoy!
Precook fruit and make sauce:
1.5 cups red table grapes – cut in quarters or blueberries
1 tbsp sugar or honey
Combine fruit and sugar/honey in pan and cook until fruit is soft and you have 1/2 cup – 1 cup of juice. You might have to add some water. Strain fruit and set aside juice to cool.
3 tbsp flax seed
9 tbsp boiling water
1 cup cornmeal
84 gr brown rice flour
31 gr arrowroot starch
25 gr sweet rice flour (I think you could also use potato starch.)
1/8 cup sugar
4 tsp baking powder
3/4 tsp salt
1/4 cup olive oil
1/2 cup fruit juice – as prepared above
1 cup chopped walnuts
Combine flax seed and boiling water to create slurry. Set aside to cool.
Put rest of dry ingredients in bowl and whisk together.
Create well in flours and add olive oil and flax slurry. Combine. Slowly add 1/2 cup of juice while stirring until you have consistency of thick batter. You may have to add less or more juice if you change your flours.
Stir in 3/4 of nuts, then 3/4 of fruit.
Pour into oiled cake pan. Add rest of fruit and nuts to top of cake and press down.
Bake at 425F for approx. 30 min. or until golden and fork comes out clean.