Italian Grape Cake

A great cake recipe for any occasion:

Place flour in a large enough bowl, make a dent. Mix yeast, sugar and water in the bulge to a thin paste, sprinkle with a little flour. Stand until the porridge foams.

Add salt and oil to the dampfl form, knead with the scoop or the dough hook of the hand mixer to a soft, smooth dough. Cover and let rise at room temperature for about one hour.

Mix grapes, sugar and butter.

Divide dough in half, roll out each half on a little flour to a rectangle about two mm thick. Place one half of the dough on a baking sheet lined with parchment paper and spread half of the grapes evenly on it, leaving a two cm wide border all around.

Place the second half of the dough on top of the grapes, pressing the edges well with a fork. Spread the remaining grapes evenly on the dough. Rise again with lid closed for about thirty minutes.

Sprinkle cake with hail sugar.

Bake for about thirty-five minutes in the middle of the oven heated to 200 °C. Remove from the oven and cool on a rack. Take out and cool on a rack.

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