Bread recycling – Torta di pane

One of my favorite recipes is the ‘torta di pane’ from Italy. It’ a great recipe against food waste and does support food recycling. Old bread will be used for a hearty cake with lots of dried fruits, nuts and spices. The cake goes very well with a cup of coffee or tea. It’s also delicious with sparkling wine for aperitif. The Chef’s Handyman team loves the fragrances of Christmas spices and the idea behind this recipe. Have a try.

Torta di pane

Chef’s Handyman, Torta di Pane

To make the dough, cut the bread into cubes. Soak them in soy- or almond milk. Allow to rest for 15 minutes. When soaked knead well. Prepare 3-4 tbsp. of chia sees soaked in 5-6 tbsp. of soy milk. Combine them with the bread. Add 1 tbsp. of baking powder, 1 vanilla pod seed, 120 g or 5 oz. of grated ginger cookies, 180 g or 6 oz. of sugar, 1 dash of salt, 100 g or 3.5 oz. of grated almonds, 50 g or 2 oz. of dried cranberries, 1 tsp. of ginger bread spices, 1 dash of tonka bean, 1 dash of cloves, 1 dash of cardamom, 50 g or 1.5 oz. plant based margarine, 80 g or 2 oz. grated dark chocolate, lemon and orange rind and 60 g or 2 oz. of roughly chopped caramelized almonds. Combine all ingredients.

Chef’s Handyman, Torta di Pane

Prepare a spring form of 9 inches diameter. Apply margarine on the bottom and the side. Fill the dough in. Roast pines in a non-sticking frying pan without oil. Apply the pines and the rest of the caramelized almonds on top of the cake. Bake in oven at 180°C or 350°F for 1.5 hours. Cover the top after 1 hour with aluminum foil. After 1.5 hours, turn the heat to 240°C or 475°F for another 15 minutes. Take the cake out and cool on wire rack. When cooled sprinkle with powdered sugar.

Chef’s Handyman, Torta di Pane

Shopping list for 1 torta di pane (9 inch diameter): 800 g or 26 oz. old bread, 1 l or 4 cups soy or almond milk, 3 tbsp. of chia seeds soaked in 5-6 tbsp. of soy or almond milk, 1 tbsp. baking powder, vanilla pod seeds, 120 g or 5 oz. of grated ginger cookies, 180 g or 6 oz. sugar, 1 dash salt, 100 g or 3.5 oz. grated almonds, 50 g or 2 oz. dried cranberries, 1 tsp. ginger bread spices, 1 dash tonka bean, 1 dash cloves, 1 dash cardamom, 50 g or 1.5 oz. plant based margarine, 80 g or 2 oz. grated dark chocolate, lemon and orange rind, 100 g or 3.5 oz. roughly chopped caramelized almonds, 100 g or 3.5 oz. pines, powdered sugar.

Chef’s Handyman tip: The cake is much better the day after.

Bon appetite, yours Chef’s Handyman team!