Torta di pane - a sweet pie made from old bread, raisins, cocoa and nuts
6 servings
75 minutes
'Torta di pane' is a charming example of Italian culinary ingenuity born from the desire not to waste stale bread. This cake combines the tenderness of milk-soaked bread, the sweetness of honey and raisins, a subtle bitterness of cocoa, and a light citrus hint of lemon. Almonds and pine nuts add a crunchy texture and nutty aroma to the pastry. 'Torta di pane' is not just a dessert but a cozy reminder of home warmth and traditions, perfectly paired with a cup of strong coffee or a glass of sweet wine. Its rich chocolate color and deep, layered flavor make this cake ideal for leisurely evenings when one wants to enjoy the simple pleasures of life.
1
Cut or tear the bread into large pieces and place it in a deep bowl. Boil the milk and pour it over the bread, then cover with a towel and let it soak.
- Stale white bread: 200 g
- Milk: 0.5 l
2
Preheat the oven to 180 degrees. Take a round baking pan about 20 cm in diameter, line the bottom with baking paper, and grease the edges with oil.
3
Squeeze the juice from half a lemon and grate the zest.
- Lemon: 0.5 piece
4
Mix the swollen bread with milk and the other ingredients, except for the pine nuts, until you get a more or less homogeneous, sticky, thick mass of rich chocolate color.
- Chicken egg: 1 piece
- Honey: 80 g
- Raisins: 100 g
- Grated almonds: 50 g
- Cocoa powder: 2 tablespoons
- Grappa: 2 tablespoons
- Candied fruit: to taste
- Vanilla sugar: to taste
- Ground nutmeg: pinch
5
Evenly distribute the mass in the shape and sprinkle pine nuts on top, gently pressing them into the surface.
- Pine nuts: 20 g
6
Bake in the middle of the oven for 40 - 50 minutes at 180°C.