Torta Di Pane – Bread Cake

Try this delicious cake recipe:

Note:

a) stale bread = not dry bread, but 1 to 3 days old !!!

b) Hard amaretti: it must be the small, hard amaretti.

c) Mace: can be replaced by nutmeg (mace is the shell of nutmeg).

d) Quantity of sugar: it must be adapted to the taste, it varies from 100 to 180 g, according to the recipe.

e) Quantity of raisins: to be adapted to the taste, varies from 50 to 250 g.

Boil the milk with the cut vanilla pod. Put the bread – cut into cubes – and the amaretti in a suitable bowl, pour the vanilla milk over them and soak covered for one night – or possibly at least 3 hours. Remove the vanilla pods and pass the mixture through a sieve.

In the meantime, mix the raisins, candied orange peel and citron peel, drizzle with the grappa and let sit for a few hours. To the bread mixture form.

Add almonds, grated chocolate, grated lemon peel, cinnamon and mace to the bread mixture.

Beat the eggs with the sugar until a thick foam is formed, fold into the mixture.

Cover the bottom of the baking pan (24 cm inner diameter) with baking parchment, grease and flour the edges, pour the mixture into the pan.

Spread pine nuts evenly on the surface, spread butter flakes evenly on the surface. Bake:

1st variation: 2 1/2 to 3 hours on the second rack from the bottom of the oven heated to 150 °C.

2nd variant: a quarter of an hour

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