Panelatte Cake
A thrifty cake made with stale bread and milk, raisins and lemon zest: a dessert from the rural tradition of Valle Vigezzo.
Ingredients
For 8 personeIngredients
Before you start
Method
Soak the bread
Cut the stale bread into small pieces and soak it in lukewarm milk for about 30 minutes.
Soak the raisins
Meanwhile, soak the raisins in lukewarm water.
Mash the bread
Mash the soaked bread with a fork until you have a smooth mixture.
Finish the mixture
Add the sugar, eggs, lemon zest and drained raisins; mix well.
Prepare the tin
Pour the mixture into a buttered cake tin, levelling it out; sprinkle with pine nuts or crumbled amaretti biscuits.
Bake
Bake in a preheated oven at 180°C for about 50 minutes, until golden on the surface.
Serve
Leave to cool before serving, at room temperature or slightly warm.
Good to know
Tips
Use good-quality stale bread that is not overly flavoursome for a more delicate result.
Variations
It can be enriched with chocolate chips or unsweetened cocoa powder in the mixture.
Storage
Keeps at room temperature, covered, for 2-3 days.
Nutritional values
Approximate values per porzioneBehind this recipe
In Valle Vigezzo, stale bread and milk, combined with other family ‘secret’ ingredients, form the basis of the classic panelatte cake, a thrifty dessert from the rural tradition.
