Servings:
6
Prep time:
30
Cooking time:
30
INGREDIENTS
- - 1 kg of grapes
- - 250 g of wheat flour type 00
- - 120 g of sugar
- - 1 egg
- - 25 g of extra virgin olive oil
- - 2 tablespoons anise
- - 15 g of yeast
- - 1 teaspoon salt
INSTRUCTIONS
- Form the classic fountain with the flour, pouring in the center of the egg, salt, oil, 40 g of sugar, a tablespoon of anise seed and the yeast dissolved in 60 ml of lukewarm water. Knead the dough with your hands until it is smooth and elastic. Form a ball and place it in a bowl, cover with a clean cloth and let stand for about 40 minutes or, at least, until the dough has doubled in volume.
- Wash, mean while, the grapes and then roll hem on a towel or paper towel to dry them well. Grease a cake pan of 24 cm in diameter.
- Take the risen dough, divide in half and roll out two sheets of the same size of the pan.
- Lay the first sheet in the mold and cover with a thick layer of grapes, taking care however not to overlap them. You’ll need about half of it. Then sprinkle evenly 1-2 tablespoons of sugar and half a teaspoon of aniseed.
- Cover with the second sheet and with as many grapes and also sprinkle this with 1-2 tablespoons of sugar and the rest of anise.
- Leave the cake to rise, covered, at room temperature, for about twenty minutes.
- Bake at 180 ° C for 30 minutes; the cooking time may vary slightly depending on the quantity and quality of the grapes.
