Lombardy traditional cake.
Torta paesana is a dessert originating in Lombardy. It is a soft bread cake with a rustic flavor, a cocoa dessert that is easy to prepare and does not require any special equipment.
Legend has it, the cake was so easy and delicious, it became the “go-to” dessert whenever there was a shortage of fancy ingredients because nothing beats love mixed with a bit of orange zest!
Here’s the recipe for Brianza cake, straight from the Meroni bakery.
Ingredients:
- 300 g stale dry bread, cut into small pieces
- 1 liter whole milk
- 2 medium eggs
- 120 g amaretti biscuits, crushed
- 50 g unsweetened cocoa powder
- 120 g sugar
- First, soak 70 g of raisins in warm water for 10 to 30 minutes. Next, drain the raisins before adding them to your recipe.
- 50 g pine nuts
- Zest and juice of 1 orange
Preparation:
- Soak the pieces of stale bread in warm whole milk in a large bowl. Leave them to soften for about 1 hour or more until the bread is mushy and creamy.
- Mash the mixture with a fork or your hands until you have a smooth, thick batter.
- Beat the eggs with the sugar until light and fluffy.
- Add the egg mixture to the bread mixture; mix well to combine.
- Stir in the amaretti cookies, sifted unsweetened cocoa powder, softened raisins, orange zest, and juice.
- Gently fold in most of the pine nuts, reserving a few for decorating the top.
- Preheat the oven to 350°F (180°C). Butter a 9-inch (24 cm) cake pan or line it with parchment paper.
- Pour the batter into the cake pan, spreading it evenly, then sprinkle with the reserved pine nuts for a nice finish.
- Bake for 50-60 minutes until the cake is firm in the center and a toothpick inserted into the center comes out clean.
- Allow to cool before cutting. This cake is best served at room temperature, perhaps with a sprinkling of powdered sugar or accompanied by a cup of espresso.
Special Features:
- This is a zero-waste champion cake transforming leftover dry bread into a delightful treat, full of flavor and texture.
- The combination of cocoa, orange, and amaretti gives it a sophisticated yet homely taste.
- Pine nuts add a lovely crunch and nutty aroma on top.
- The soak time and the creamy mixture give the cake moistness without heaviness.
- The orange zest adds a refreshing citrus note that lifts the rustic simplicity of the cake.
- A sprinkle of sugar on top before baking creates a lightly crunchy, sweet crust.
- The cake’s texture is tender and moist without being heavy, perfect with fresh fruit for a light dessert or breakfast.
So whenever you make this cake, think of Nonna winking as she slices a piece—because this recipe is a little slice of Italian countryside magic straight to your table. Have fun making your own country cake, known as TORTA PAESANA! Bon appetito!
