Line a springform baking tin (Ø cm 22) with baking paper.
In a bowl, beat the butter and the sugar with an electric mixer.
Add an egg at a time, beating well after each addition.
Add a pinch of salt, the vanilla seeds, the zest from the lemon and the ground rosemary and mix until you have a smooth and homogeneous mixture.
Gradually add the dairy cream and stir to combine.
Sift the flour and the baking powder and fold them in the cake mixture, stirring well.
Wash and dry the grapes and then take off the seeds. Place the grapes in a serving dish and sprinkle them with some flour.
Remove excess flour from the grapes and fold them in the cake mixture.
Pour the cake mixture into the baking tin and bake for approximately 45 mins. Lower the temperature to 170°C. and bake again for about 15 mins or until a wooden toothpick inserted in the middle of the cake comes out clean.
Take the cake out of the oven and allow it to cool on a wire rack before unmolding it.
Garnish with abundant icing sugar.
Enjoy!!!
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/torta-uva-americana/