I think this is a pretty traditional recipe. https://food52.com/recipes/19315-grape-focaccia-schiacciata-all-uva . I recall making it with Concord grapes, and I think the seeds were part of the experience, as Nancy says.
Nope, haven't done it. Recipe I have for concord grape muffins says removing the seeds is necessary. When eating raw grapes as part of a leisurely snack or nibbling from a cheese tray, the seeds are part of the experience. My guess is those pits/seeds would be annoying in a baked dessert. If you HAVE the grapes and want to use them, that's one set of questions. If you want the FLAVOR of concord grapes in a cake or muffins, I'd use some jelly made from them, and reduce the sugar a little in the original recipe. You could either mix the jelly into the wets, or swirl it in the batter, or spread between layers. http://www.thecrepesofwrath.com/2014/10/02/concord-grape-muffins/
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Recipe I have for concord grape muffins says removing the seeds is necessary.
When eating raw grapes as part of a leisurely snack or nibbling from a cheese tray, the seeds are part of the experience.
My guess is those pits/seeds would be annoying in a baked dessert.
If you HAVE the grapes and want to use them, that's one set of questions.
If you want the FLAVOR of concord grapes in a cake or muffins, I'd use some jelly made from them, and reduce the sugar a little in the original recipe.
You could either mix the jelly into the wets, or swirl it in the batter, or spread between layers.
http://www.thecrepesofwrath.com/2014/10/02/concord-grape-muffins/