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The Puttana cake from Vicenza is incredible. But why is it called that?


Putana cake

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 of Vicenza whose name has a controversial origin. According to some, in fact, it derives from the fact that inside it was used to put a little of everything , transforming it into a sort of recycled dessert, according to others the reason is more folkloristic. In fact, it seems that it was named after 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 somewhat controversial.

Like all traditional recipes , the Puttana Vicentina 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. Are you ready?

Putana cake
Putana cake

How to prepare the recipe for the putana cake

  1. First, soak the diced bread in warm milk for at least an hour.
  2. Then add the eggs , sugar and a pinch of salt .
  3. Knead with your hands so as to mix all the ingredients.
  4. Meanwhile, soak the raisins with the grappa .
  5. Peel the apples , cut them into chunks and add them to the dough.
  6. Scented with the grated rind of the lemon , stir in the raisins and grappa , flour and baking powder and mix everything well.
  7. Pour into a greased pan of 28 cm in diameter .
  8. Spread a little sugar on the surface and bake at 180 ° C for 45 minutes .
  9. Serve it once it has cooled.

Another way to recycle stale bread is to prepare the chocolate bread cake : you will be enchanted by its goodness!

How to prepare the putana cake with corn flour

  • 600 ml of milk
  • 120 g of flour 00
  • 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
  1. First, heat the milk with the lemon zest until it just comes to a boil.
  2. Pour the two flours , previously mixed, mixing with a whisk to prevent lumps from forming.
  3. Cook for 15 minutes then stir in the butter and sugar .
  4. Transfer to a bowl and add the peeled and chopped apples , the raisins soaked in the grappa (and all the remaining grappa).
  5. Pour into a greased 24 cm diameter pan and bake at 180 ° C for 45 minutes.
  6. Serve it once it has cooled.

storage

The putana cake can be kept out of the refrigerator for 2-3 days under a cake bell.


Riproduzione riservata © - WT

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