If you’re a fan of indulgent desserts with a twist, then the Black Grape Torte should be on your radar. Published in the New York Times every year for 10 years, Marian Burros’s Plum Torte recipe is delicious. And inspiring! It allows for experimentation with spices and extracts, and with a vast range of fruits and nuts. Editor in chief Keith Recker was looking for a not-too-sweet cake to serve to friends alongside a dessert wine or champagne. Dive into his exploration of dark grapes, ginger and nutmeg…you’ll be glad you did!
Black Grape Torte Recipe
Adapted from Marian Burros’s famous 1979 recipe for Plum Torte, published in the New York Times for ten consecutive years.
INGREDIENTS
- 1/2 cups butter
- 1 cup sugar
- 2 eggs + 1 egg yolk
- 1/4 tsp nutmeg
- 1 tsp almond extract
- 2 tsp ground ginger
- 1 1/2 tsps baking powder
- 1/8 tsp salt
- 1 cup unbleached flour
- 1 1/2 cups seedless black grapes
INSTRUCTIONS
1. Preheat oven to 350 degrees. Generously butter a 9-inch springform pan.
2. Place butter and sugar in large mixing bowl and beat until creamy.
3. Add eggs and egg yolk. Beat till well combined.
4. Add almond extract, nutmeg, ginger, salt, and baking powder and beat till combined.
5. Add flour and beat only until combined.
6. Place the batter in the springform pan and spread with spatula until evenly distributed.
7. Place black grapes one by one on the surface of the batter. Don’t worry if they’re crowded: it will all work out!
8. Bake for approximately 50 minutes. Test with a skewer for doneness. Let cool to room temperature before slicing.
9. Serve with Vin Santo or a sparkling wine.
Story, recipe and styling by Keith Recker / Photography by Dave Bryce
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