Do you also have sliced bread wandering back and forth around the kitchen? Try the apple and whole wheat bread cake, which you can also prepare with pandoro or panettone to recycle leftovers — nothing is wasted in the kitchen.
Super simple, ready in 30 minutes, excellent warm while sipping a good green tea, or for breakfast or an afternoon snack.
If you use Christmas sweets like pandoro or panettone or the Easter colomba, then don’t add anything else but apples. If, as in this case, you use whole wheat bread, I enrich it with raisins, chopped hazelnuts and shelled hemp seeds.
If you’re looking for other recycling recipes try also:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 30 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 6 slices whole wheat sandwich bread
- 3 tbsp + 1 tsp plant-based milk
- 3 Renette apples
- 1 tbsp rice malt
- 1 tbsp hemp seeds (shelled)
- 1.8 oz raisins
- 3 tbsp hazelnuts (chopped)
Tools
- 1 Baking dish
Steps
Simply grease a little an ovenproof baking dish. Soak the raisins for 10 minutes in water or liqueur.
Cut the whole wheat bread into thin slices and place them close together in the dish, closing all gaps. Brush generously with the plant-based milk so it is absorbed by the bread. Drain the raisins and scatter some over the bread. Also sprinkle with chopped hazelnuts.
Peel and thinly slice the Renette apples and cover all the bread with laid-out apple slices.
Continue in layers bread/raisins/hazelnuts/apple until the dish is well filled, finishing with apples.
Bake in a 356°F (fan-assisted) oven for 30 minutes. While still hot, drizzle 1 tbsp of rice malt and sprinkle with shelled hemp seeds.
Serve warm. If you use pandoro or panettone, layer only the apples and the soaked sweet bread.
Tips from Timo e Lenticchie
Store the cake in the refrigerator for up to 3 days. Before serving warm slightly. You can also use Pugliese bread or stale bread, which you should, however, soak better in the plant-based milk. Adjust sweetness to your taste — for me the raisins are enough, but you can also dissolve the rice malt in warm water and moisten the bread with that.
