Rustic Bread Pudding Cake from Ticino

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Healthy

Ingredients: 14

Experience the rustic charm of this traditional Torta Di Pane from Ticino. A delightful cake made with slightly stale French or Italian bread, soaked in a creamy milk mixture, and combined with a blend of flavors such as citrusy lemon zest, warming cinnamon, and rich ground almonds. This cake is a true taste of heritage and comfort.

Ingredients

For the Cake
1 loaf French bread (about 1 pound) or 1 loaf Italian bread, slightly stale, cut into ½-inch cubes
1 tablespoon finely grated lemon zest
1 quart milk
6 large eggs
1 1⁄4 cups sugar
1 teaspoon ground cinnamon
1 teaspoon Dutch-processed cocoa powder
1⁄2 teaspoon ground nutmeg
2 teaspoons vanilla extract
1 cup whole almonds, ground in a food processor
2 dark raisins
blanched almonds and pine nuts, for topping (whole)
2 tablespoons unsalted butter
confectioners' sugar, for finishing

Instructions

  • For Preparing the Cake

    1. Grease a 10-inch round cake pan.
    2. Preheat the oven to 400°F (200°C) with the rack in the middle.
    3. Place the bread cubes in a food processor and pulse until they form 1/8-inch crumbs.
    4. Transfer the crumbs to a large mixing bowl and mix in the finely grated lemon zest.
    5. In a saucepan, heat the milk to a simmer over medium heat, then pour it over the bread crumbs to fully cover.
    6. Allow the mixture to sit for 10 minutes for the bread to absorb the milk.
    7. In another large bowl, whisk the eggs and gradually add the sugar.
    8. Whisk in the ground cinnamon, cocoa powder, nutmeg, and vanilla extract.
    9. Combine the soaked bread mixture with the egg mixture.
    10. Fold in the ground almonds and raisins.
    11. Transfer the batter into the prepared cake pan, smoothing the top.
    12. Arrange blanched almonds and pine nuts in a decorative pattern on top.
    13. Dot the surface of the batter with unsalted butter.
    14. Place the pan in the oven and reduce the heat to 350°F (180°C).
    15. Bake the cake until deep golden and a toothpick inserted in the center comes out clean, approximately for an hour.
    16. Allow the cake to cool in the pan on a rack.
    17. Invert the cake onto a rack, then onto a serving platter.
    18. Dust the cake with confectioners' sugar before serving.

Aug 16, 2024