Harvest Cake Recipe
Print Recipe

skinnymixer's Torta Bertolina

Prep Time10 mins
Cook Time42 mins
Total Time52 mins
Course: Dessert
Cuisine: Italian
Servings: 16
Calories: 218kcal
Author: Skinnymixers


  • 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


  • 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 gently with a spatula.
  • Pour into prepared cake tin, arrange the other half of the grapes on top, sprinkle over rosemary and place on middle rack of oven. Bake for 30-40 min, check torte after 30 min. The torte is ready when a skewer comes out clean. Remove from oven and leave to cool in the tin before turning out. We recommend allowing this cake to cool completely before serving.


Serving: 65g | Calories: 218kcal | Carbohydrates: 9.6g | Protein: 6.4g | Fat: 16.8g | Saturated Fat: 2.7g | Sodium: 27mg | Sugar: 9.6g