Torta Di Pane – Bread Cake


Rating: 2.60 / 5.00 (5 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Ingredients:














Instructions:

Cut the bread into small pieces, pour boiling milk and leave for a few hours or overnight. Mash with a fork. Mix crumbled egg, amaretti, sugar, juice of one lemon and grappa, zest, cocoa, raisins soaked in grappa and candied fruit into the bread. Pour into a buttered tart springform pan, sprinkle pine nuts and a few flakes of butter evenly on top. Bake at a low temperature for 0.5 to 2 hours.

The bread tart is a typical Ticino specialty baked for a droff feast. There are slight recipe differences depending on the valley or region.

(*) Amaretti is an almond pastry from Italy, contains almond kernels, sugar and egg white. The typical taste of amaretti comes from the addition of bitter almonds or bitter almond extract.

Good luck!

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