The bread cake is a traditional dessert from the poor but very good and tasty. In fact, it is prepared in many Italian regions with leftover stale bread and dried fruit or sultanas, simple and genuine ingredients that made this cake truly special for our grandparents!
Are you looking for a delightful way to transform stale bread into a mouthwatering treat? Look no further than the classic Bread Cake—a recipe rooted in tradition and resourcefulness. This cake embodies the wisdom of our ancestors, who knew how to make the most out of every ingredient without letting anything go to waste. It’s a testament to the art of creating something delicious from humble beginnings.
The bread cake is a delicious cake that you can prepare in a short time and will be appreciated by everyone! Each family prepares the bread cake according to its own recipe, jealously guarded in the drawers. The recipe for the bread cake that I propose to you today is the same one that my mother prepared every Friday, with the leftovers of the week’s bread, and is enriched with lemon zest, pine nuts and raisins. But you can add whatever you prefer: chocolate chips, almonds, hazelnuts or candied fruit.
A Slice of History
Bread Cake, or “Torta di Pane,” has its origins in the frugal kitchens of the past. In times when food waste was unthinkable, families found creative ways to repurpose stale bread into a soft, flavorful dessert. Each family had its own version, often using ingredients readily available in their pantry. This tradition, passed down through generations, highlights the importance of sustainability and creativity in cooking. Today, we can revisit this practice and indulge in a cake that not only tastes amazing but also honors the past.
Bread Cake Video Tutorial
How to Make the Bread Cake
Ingredients You’ll Need
To make this delightful Bread Cake, gather the following ingredients for a 22 cm (9-inch) springform cake pan:
- 400 g of Casereccio bread, Sourdough bread, or any leftover bread
- 400 g of milk (1⅔ cups plus 1 tbsp)
- 100 g of raisins (⅔ cup)
- Water (for soaking)
- Zest of 1 lemon
- 100 g of sugar (½ cup)
- 1 egg
- 100 g of butter, at room temperature, plus 1 tablespoon for greasing the pan (¾ stick plus 1 tbsp)
- 20 g of grappa, rum, or rum flavoring (¾ oz)
- 50 g of pine nuts (⅓ cup plus 1 tbsp)
- 100 g of Tipo 00 flour or all-purpose flour (¾ cup plus 1 tbsp)
- 30 g of breadcrumbs (⅔ cup plus 1 tbsp)
Step-by-Step Instructions
Prepare the Bread: Start by removing the crust from the bread until you have 300 g of crumb (1). Cut the crumb into small pieces and place them in a bowl. Soak the bread in milk for about 10 minutes, stirring it after 5 minutes to ensure even absorption (2).
Revive the Raisins: While the bread soaks, place the raisins in a bowl and cover them with water to plump them up (3). Let them sit for about 5 minutes.
Prep the Cake Tin and the Oven: Grate the lemon zest and set it aside. Grease a 22 cm cake tin with a bit of butter and dust it with breadcrumbs to prevent sticking. Preheat your oven to 180 °C (356 °F).
Mix the Ingredients: After the bread has soaked, squeeze it to remove excess milk (4). Combine the soaked bread with sugar, egg, and softened butter in a large mixing bowl. Use a wooden spoon to mix everything until well combined. Add the grappa, drained raisins, lemon zest, and pine nuts to the bread mixture. Sift in the flour (5) and mix thoroughly until you have a compact, homogeneous batter.
Bake the Cake: Transfer the mixture into the prepared cake tin (6), smoothing the top with a spoon. Bake in the preheated oven for about 60 minutes, or until the top is golden, and a toothpick inserted into the center comes out clean.
Cool and Enjoy: Once baked, remove the cake from the oven and let it cool completely before serving.
Bread Cake: Serving Suggestions
Bread Cake is incredibly versatile when it comes to serving. Enjoy it as a comforting afternoon snack with a cup of tea or coffee. For a more decadent dessert, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. The cake’s rich, moist texture pairs perfectly with a sprinkle of powdered sugar or a drizzle of honey for extra sweetness.
Ingredient Variations for your Bread Cake
While the traditional Bread Cake recipe is delightful on its own, feel free to experiment with different ingredients to suit your taste. Swap out pine nuts for walnuts or almonds to introduce a different nutty flavor. For a fruity twist, add dried cranberries or chopped dried apricots alongside the raisins. If you’re a fan of spices, a pinch of cinnamon or nutmeg can add warmth and depth to the cake.
Bread Cake: Storage Tips
Bread Cake stores beautifully, allowing you to enjoy this treat over several days. Keep it in an airtight container at room temperature for up to three days, or refrigerate it to extend its shelf life. If you find yourself with leftovers, consider freezing individual slices—just thaw them at room temperature when you’re ready to indulge.
Bread Cake: An Awesome Recipe Straight From My Grandma’s Kitchen
Equipment
- 1 22 cm (9-inch) springform cake pan
Ingredients
- 400 g Casereccio bread Sourdough bread, or any leftover bread
- 400 g milk
- 100 g raisins
- Water for soaking
- Zest of 1 lemon
- 100 g sugar
- 1 egg
- 100 g butter at room temperature, plus 1 tablespoon for greasing the pan
- 20 g grappa rum, or rum flavoring
- 50 g pine nuts
- 100 g 00 flour or all-purpose flour
- 30 g breadcrumbs
Instructions
- Start by removing the crust from the bread until you have 300 g of crumb.
- Cut the crumb into small pieces and place them in a bowl.
- Soak the bread in milk for about 10 minutes, stirring it after 5 minutes to ensure even absorption.
- While the bread soaks, place the raisins in a bowl and cover them with water to plump them up. Let them sit for about 5 minutes.
- Grate the lemon zest and set it aside.
- Grease a 22 cm (9-inch) cake tin with a bit of butter and dust it with breadcrumbs to prevent sticking. Preheat your oven to 180 °C (356 °F).
- After the bread has soaked, squeeze it to remove excess milk.
- Combine the soaked bread with sugar, egg, and softened butter in a large mixing bowl. Use a wooden spoon to mix everything until well combined.
- Add the grappa, drained raisins, lemon zest, and pine nuts to the bread mixture.
- Sift in the flour and mix thoroughly until you have a compact, homogeneous batter.
- Transfer the mixture into the prepared cake tin, smoothing the top with a spoon.
- Bake in the preheated oven for about 60 minutes, or until the top is golden, and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool completely before serving.
