Vicentina putana cake

Preparing the putana vicentina cake is really simple: 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 it was customary to put a bit of everything inside, transforming it into a sort of recycling dessert, according to others, however, the reason is more folkloristic. In fact, it seems that it was given this name 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 Vicentina putana cake also undergoes slight changes from family to family. The main ingredients, i.e. apples, raisins and grappa, remain unchanged. Furthermore, the most accredited version is the one based on stale bread, but we will also see how to make the putana cake with cornmeal. Ready?

How to prepare the putana cake recipe

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. In the meantime, soak the raisins in the grappa .
5. Peel the apples , cut them into chunks and add them to the mixture.
6. Flavor with the grated lemon zest, incorporate the raisins and grappa , the flour and baking powder and mix everything well.
7. Pour into a greased pan of 28 cm in diameter .
8. Distribute a little sugar on the surface and bake at 180°C for 45 minutes .
9. Serve it once it has cooled down.

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 cornmeal

• 600ml of milk
• 120 g of 00 flour
• 210 g of cornmeal
• 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 comes to a boil.
2. Pour in the two flours , previously mixed, mixing with a kitchen whisk to prevent lumps from forming.
3. Cook for 15 minutes then add the butter cut into pieces and the sugar .
4. Transfer to a bowl and add the peeled and diced apples , the raisins soaked in the grappa (and all the remaining grappa).
5. Pour into a greased 24 cm diameter pan and cook at 180°C for 45 minutes.
6. Serve it once it has cooled down.

storage

The putana cake can be kept outside the refrigerator for 2-3 days under a confectioner's hood.