This cake is an all time favorite in my family. My first contact was a small piece served with a little espresso after a wonderful lunch in Venice,Italy. I was delighted and ask the chef there. He told me that this is a poor man’s cake, made with old leftover bread and fruits that are not perfect anymore. It’s like a pudding.
Since this time I tried to rebake this so called ‘venetien breadcake’ very often.
We love ist, so I hope you give it a try. Even Sophia, who isn’t a sweet tooth like I, is not able to resist. She prefer a piece still hot, but I think after one day the cake is even better.
Here is the recipe:
- 115 g sugar for the caramel
- 3 tbs water
- 350 – 375 g old white bread, thorn in pieces like hazelnuts, in the best way without crust
- 500 ml milk
- 140 g sugar
- zest of one organic lemon
- juice of half a lemon
- 500 g apples, cut in 1 cm pieces (you can use other fruits, too. There are lots of possibilities)
- 60 g butter
- 4 eggs, slightly beaten
- 2 ts vanilla extract or one vanilla bean
- 1 tbs fennel seed or more when you like fennel seeds like I do
- 2 tbs pine nuts, slightly roasted
- 2 tbs raisins
- Optional: 3 ts calvados or brandy for soaking the raisins
Slightly butter your baking pan, so that the baking paper fits smooth into the form. Put the baking paper into the pan. I very often use an emaille baking tray, because I can serve and store the cake in this form later.
In a small pot melt the sugar with the water without stiring, until you have a golden caramel and your kitchen smell heavenly. Please do not leave the room. When your caramel is ready pour it into your prepared baking tin. Be carefull it’s verrrrrry hot. Do not clean the pot.
Use this pot to heat up the milk with the sugar (minus 2 tbs of the sugar), until the sugar is melted, and all the caramell pieces infused the milk (so double bonus with easy clean up)
Pour the hot milk over the bread, and let everything soak for 30 minutes.
Preheat your oven to 180 degrees (upper and lower heat)
Melt the butter in a pan, add the apples and the remaining 2 tbs sugar. Roast until everything is slightly caramelized and soft. Add the raisins.
Fold the slightly cooled apples into the bread, add the vanilla, the lemon juice, zest and the eggs. Mix everything through until very good combined.
Pour this mix in your prepared caramell pan. Bake for about 45 minutes.
When it is ready, put the hot cake upside down – be carefully – on a plate so that caramell infuse the cake. Try to wait a few minutes before you eat the first piece.
If you can resist you can leave it in your fridge for a few days. Not possible in my family – it is gone after at least 24 hours