Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie




Putana cake

Preparing:

First off, soak the bread in milk for 2 hours.
Preheat the oven to 160°. Peel and cut the apples.
Melt the butter in a pan, add the apples and a teaspoon of sugar, cook for 10 minutes and then process them.
Put  the raisins  in a small bowl, add Grappa, the other teaspoon of sugar, stir and let stand.
Drain quickly the soaked bread, squeeze it and put it into a bowl.
Add sugar, eggs and vanilla and  mix well.
Then, add  flour, the grated lemon peel and lemon juice, and stir. Finally, add  raisins  (they don'tneed to be squeezed) and the processed apples, stirring constantly to get a  well mixed dough
Grease and flour a mold, pour the mixture in it and  spread it evenly. Bake at 160° for an hour, plus 10 minutes at 180°. Once baked, leave to cool and become solid, and serve.

 

Link to the recipe:

http://www.ricettedellanonna.net/torta-putana/

  • Ingredients:

    5 pieces of stale bread
    700 ml whole milk (amount depending on the size of the bread)
    220 g sugar
    5 eggs
    3 tablespoon of white flour oo
    Little grated lemon peel
    1 vanillin sachet
    A handful of raisins
    3 tablespoon of Grappa
    1 teaspoon of sugar
    3 apples
    A knob of butter
    A teaspoon of sugar

  • Author:
    • Giulio Rossi, blog Ricette della nonna
  • Typology:
    • Dessert
  • Preparation time:
    • About 3 hour
  • Notes:
    • This typical cake comes from Vicenza and based on stale bread: this cake, baked in an earthenware pot under the "bronse" (ashes), brightened the winter Sundays in farmhouses. Depending on people’s income, it was enjoyed with a glass of vin santo once it would be cool. It is important to know that there are several variations, this one is the one passed on in my family through generations. Each variation reflects the history experienced by the family, customized according to the budget or the territory in which the family resided.