Recipes
Vicenza putana cake recipe
Preparing the Vicenza putana cake is really simple: just a few ingredients are enough and it is ideal for recycling even stale bread.
The putana cake is a typical dessert from Vicenza whose name has a controversial origin. According to some, in fact, it derives from the fact that people used to put a bit of everything inside, transforming it into a sort of recycled dessert, while others believe the reason is more folkloristic. In fact, it seems that it was called this way by a restaurateur in Piazza delle Erbe in Vicenza following the exclamation of one of his customers who suddenly found a slice of this cake on his plate after a blackout. In short, the putana cake and its origins are a bit controversial.
Like all traditional recipes , the Vicenza putana cake also undergoes slight changes from family to family. The main ingredients remain unchanged, namely apples, raisins and grappa . Furthermore, the most accredited version is the one based on stale bread, but we will also see how to make the putana cake with corn flour. Ready?
![Whore cake](https://primochef.it/wp-content/uploads/2021/10/SH_torta_putana.jpg)
How to prepare the putana cake recipe
- First, soak the diced bread in warm milk for at least an hour.
- Then add the eggs , sugar and a pinch of salt .
- Mix with your hands so as to mix all the ingredients.
- In the meantime, soak the raisins with the grappa .
- Peel the apples , cut them into pieces and add them to the dough.
- Flavor with the grated lemon zest, add the raisins and grappa , the flour and baking powder and mix everything well.
- Pour into a buttered 28cm diameter pan.
- Spread a little sugar on the surface and bake at 180°C for 45 minutes .
- Serve it once it has cooled.
Another way to recycle stale bread is to prepare chocolate bread cake : you will be enchanted by its goodness!
How to prepare putana cake with corn flour
- 600 ml of milk
- 120 g of 00 flour
- 210 g of corn flour
- 100 g of butter
- 150 g of sugar
- 60 ml of grappa
- 4 apples
- 100 g of raisins
- 1 lemon
- First, heat the milk with the lemon zest until it comes to the boil.
- Pour in the two flours , previously mixed, mixing with a kitchen whisk to prevent lumps from forming.
- Cook for 15 minutes then add the diced butter and sugar .
- Transfer to a bowl and add the peeled and chopped apples , the raisins soaked in grappa (and all the remaining grappa).
- Pour into a buttered 24cm diameter pan and cook at 180°C for 45 minutes.
- Serve it once it has cooled.
storage
The putana cake can be kept out of the refrigerator for 2-3 days under a cake container.
Riproduzione riservata © - WT
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