Recipe
Rustic Bread Pudding Cake from Ticino
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
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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 432.3 kcal |
| Protein | 14.4 g |
| Fat | 11.2 g |
| Carbohydrates | 71.4 g |
| Fiber | 3.5 g |
| Sugar | 28.5 g |
Published on Aug 16, 2024 by Luminița
