In Tuscany, this complex-flavoured but simple to make cake is only made for a few weeks a year, when the small, sweet, seedy red grapes are around (many are “gleaned” in the vineyards after the harvest). Use the sweetest red grapes you can.
200g (7 oz) white flour
100g (3 oz) light brown sugar, and a little for the top
Half tablespoon baking powder (enough for 250g/8oz flour)
4 large sprigs rosemary
100g (3 oz) walnuts, shelled and broken up
Half a cup extra virgin olive oil
1 kg (2 lb) small flavoursome red grapes, washed (the Tuscan ones have lots of seeds!)
Preheat your oven at 175°C/ 350°F
In a large bowl, mix together the flour, sugar, baking powder and the eggs.
Remove the rosemary from the stems and add to the olive oil in a saucepan.
Put this on a slow flame and allow to bubble gently for a few seconds.
Add the oil and rosemary to the flour mixture.
Mix this well to amalgamate the ingredients.
Work in the grapes and walnuts using your hands, breaking up the grapes a little but not too much.
Line a baking dish with baking paper and use your hands to spread out the mixture.