Torta Paesana Brianzola (Bread Cake)
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 20mins
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- Serves
- 12
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- Calories
- 573
Torta Paesana Brianzola, also known as Torta di Pane (bread cake) or Michelacc, is a traditional dessert from the Brianza area of Lombardy, Italy. It's a rustic cake with humble origins, created as a way to use up stale bread. As with many traditional recipes, there isn't one definitive recipe. Each family within Brianza might have their own slightly different version, using what they have on hand. This version uses plenty of rich chocolate, juicy soaked raisins, pine nuts, and crushed amaretti biscuits to create the richly dense texture. This cake is best served the next day, at room temperature, and can be stored in an airtight container for up to 5 days.
recipe updated 2 Oct 2025
Ingredients
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- Water
- as needed
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- Amaretti biscuits
- 400 g
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- Dark chocolate
- 400 g
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- Egg
- 1
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- Raisins
- 200 g
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- Whole milk
- 1 kg
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- Breadcrumbs
- 330 g
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- Pine nuts
- 100 g
Tools
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Oven
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Cooking Chef XL
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Large mixing bowl
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Round pan - 10"
Step preview
- Add raisin into a bowl
- Then add water until the raisins are completely submerged
- Let soak - 20 minutes
- Grease the tin and line with parchment paper
- Preheat the oven - 190ºC
- Fit the Creaming Beater
- Add milk into the appliance bowl, fit the splashguard
- Heat until hot - 2 minutes, 102ºC, speed Stir 1
- Then add the next ingredients
- Mix until combined - 20 seconds, speed Min
- Then add the next ingredients
- Mix until combined and then scrape the bowl - 40 seconds, speed Stir 1
- Remove the Creaming Beater and fit the K-Beater
- Drain the raisins and transfer them into the appliance bowl
- Then add pine nuts
- Mix until combined - 1 minute, speed Stir 1
- Transfer the mixture into the tin and flatten the top with a spatula
- Bake until a skewer inserted comes out clean - 40 minutes, 190ºC
- Remove from the oven and let cool in the tin
- Serve