Country cake with cocoa today, because I had some leftover bread from 3 days ago and I thought of making this exquisite dessert from the Lombardy tradition.
The country cake is also called black cake, milk cake, paciarella cake, and more!
It is a humble dessert from the peasant tradition clearly born to make the best use of stale bread along with pine nuts, cocoa, milk, candied fruits, and even amaretto-type cookies.
I also suggest:
TAGLIATELLE CAKE
ROMAGNOLO CASADELLO OR LATTERUOLO
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COUNTRY CAKE WITH COCOA
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: pan 12 x 8.66 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE COUNTRY CAKE WITH COCOA
- 10 oz stale bread (for me mixed country bread Ferrara croissants etc…)
- 4 apples (Renetta preferably)
- 3.4 cups milk
- 1 medium egg
- 2/3 cup sugar
- 2 tbsps unsweetened cocoa powder
- 1 lemon (juice only)
- 3.5 oz raisins
- 2.8 oz pine nuts
- 1 oz butter
- 1 tbsp all-purpose flour (to dust the raisins)
- to taste powdered sugar (optional)
TOOLS RECIPE COUNTRY CAKE WITH COCOA
- Parchment paper
- Pan
- Baking dish
- Knife
- Bowl
- Citrus juicer
- Electric whisk
FOR THE PREPARATION OF THE COUNTRY CAKE WITH COCOA RECIPE
Wash, peel the apples, remove the core and cut them into small pieces.
Then put them in a bowl drizzling with the lemon juice to prevent them from browning in the air.
Break the egg in a bowl and add 100 grams of sugar.
Beat the mixture with electric whisks until it becomes light and frothy, then add the sifted cocoa.
Heat the milk over medium heat and when it is almost boiling, pour it over the roughly broken bread placed in a bowl.
Let it rest to soften well without crumbling too much.
Soak the raisins in warm water.
To the mixture of eggs, sugar, and cocoa now add the bread, the apples drained from the lemon juice, the raisins well drained and lightly floured, and part of the pine nuts (I used half).
Line the chosen baking pan with dampened and well-wrung parchment paper.
Pour the mixture of the country cake with cocoa into the mold, level well, and add the remaining pine nuts and some butter flakes.
Bake in a preheated oven at 356°F for about 60 minutes or according to the characteristics of your appliance.
Once cooked, as evidenced by the toothpick test, let it cool, then after sprinkling it with powdered sugar, serve it at the table…
Enjoy your meal!
Annalisa
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