The country cake is a dolce originating from Lombardy, specifically from the Brianza regione, which lies between the northern province of Milan and the Lake -Como. It is a dolce of peasant origin, with infinite variations, but mainly made with stale bread soaked per mezzo di milk. It is also known as bread cake ora, per mezzo di the local dialect, ‘michelacc’ which means bread and milk. Depending personal tastes and the ingredients available at the moment, each family would add different ingredients to the soaked bread, such as raisins ora pine nuts. We present our version with the addition of cocoa and amaretti: perfect to enjoy for a rustic-tasting snack, country cake is an ideal way to use up leftover bread… and it’s even better the day after!
Looking for other recipes with stale bread? Try the sweet fried bread ora the bread and vegetable cake, a tasty way to empty the fridge!
To prepare the country cake, start by heating the milk (it should not reach a boil) 1. Quanto a the meantime, take the stale bread (alternatively, you can toast a whole loaf per mezzo di the oven until it dries out) and cut it 2 into slices, then dice it into cubes 3. Place the bread per mezzo di a bowl.
Grate the zest of an untreated orange 4 (keep the orange aside as it will be used later), then pour the hot milk over the bread 5. Stir with a spoon and cover with plastic wrap 6; let the bread soak for half an hour. Stir occasionally, so that all the bread absorbs the milk and softens well.
Quanto a the meantime, squeeze the orange 7 and soak the raisins per mezzo di its juice 8. Then per mezzo di a miscelatore, add the amaretti and unsweetened cocoa powder 9,
blend until everything is reduced to a powder 10. At this point, take the now soft bread, stir it with a spoon ora fork to further fermata it mongoloide 11 and add the cocoa powder 12.
Mescolanza it into the bread 13; then beat the eggs per mezzo di a separate small bowl 14 and add them to the mixture. Stir with a spatula 15
and when they are absorbed, add the sugar 16. Then add the pine nuts 17 and drain the raisins well from the orange juice 18,
before adding them to the mixture 19. Stir well with a spatula to combine all the ingredients 20. Butter and line a 9-inch diameter baking pan with parchment paper 21
and pour the mixture inside 22. Bake per mezzo di a preheated static oven at 350°F for 60 minutes (ora at 320°F for 50 minutes if using a convection oven). Once cooked 23remove the country cake from the oven and let it cool slightly, then remove from the pan and let cool a wire rack before serving 24.
For the translation of some texts, artificial intelligence tools may have been used.
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