Recipes
Vicenza 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 from Vicenza whose name has a controversial origin. In all cases, the base is always stale bread. For the rest, 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 the aforementioned stale bread, but we will also see how to make the putana cake with corn flour. Ready?
Preparation
Whore cake
First, soak the diced bread in warm milk for at least an hour. In the meantime, soak the raisins with the grappa .
Once the bread has softened, add the eggs , sugar and a pinch of salt . Mix with your hands so as to mix all the ingredients.
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 24cm diameter pan. Sprinkle 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
Preparation
Putana cake with corn flour
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.
Conservation
The putana cake can be kept out of the refrigerator for 2-3 days under a cake container.
Origin and history
The first written trace of the tart putana dates back to the time of the Serenissima, in 1405 . However, its origins are a bit controversial. 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 regular customers, usually reserved and taciturn, who suddenly found a slice of this cake on his plate after a blackout.
In reality it seems that the name derives from putea , a dialect term indicating children , as this snack dessert was intended for them. It resembles macafame in preparation but, unlike this one, which is usually made on the occasion of the Epiphany, it is prepared at any time of the year.
One last curiosity : originally it was cooked inside terracotta containers placed on the embers of the fireplace ( bronse ).
Read also
Macafame, a cake with stale bread and apples
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