Food waste is a big issue. There is old bread in every household. I like to use it for a Torta di Pane in different versions. I find these with chocolate, peaches or apricots and nuts particularly delicious with cold, ice-cold coffee. Who baked a bread cake? If not, try it, it tastes especially good. That’s what the Chef’s Handyman team thought, as soon as it was served, it was already gone.
Torta di Pane, bread cake
Cut bread into cubes and pour warm soy/almond or milk over them. Allow to steep for a few hours. Add lemon or orange peel, sugar, vanilla extract, coarsely crushed nuts, raisins or cranberries, eggs, cinnamon, clove powder, a pinch of salt, butter and coarsely diced chocolate. Add 2-3 tbsp apricot jam. Mix well.
Brush a springform pan of about 22 cm diameter with butter or olive oil. Add some flour and dust the tin. Pour in the mixture. Sprinkle with almond leaves. Bake in a preheated oven at 190°C for about 70 minutes. Take out and leave to cool on the cake rack. Sprinkle with icing sugar and serve with iced coffee.
Shopping list for a springform pan of approx. 22 cm diameter, 350 g old bread, 7 dl soy/almond or milk, lemon or orange peel, 120 g sugar, 100 butter, 1 tsp vanilla extract, 50 g coarsely crushed nuts, 40 g raisins or cranberries, 3 eggs, 1 tsp cinnamon, 1 tsp clove powder, 1 pinch salt, 1 bar chocolate, 3 tbsp apricot jam, almond leaves, icing sugar.
The Chef’s Handyman team wishes you a good appetite at the Tora di Pane.