Torta di Mele, Uva e Pane - Apple, Grape and Bread Cake

It's the last Weekend Herb Blogging for the year but it will return in two weeks time but for now, Kris from Tutto a Occhio is hosting both the English and Italian editions and this week I'm featuring the humble apple.



This time of year is generally one of excess and the dish I've made, in its way, deals with this excess. Based on a recipe from Il Cucchiaio d'Argento - it is a cake made from stale bread and fruits, in this case I'm using apples and grapes. You can easily adapt it to whatever fruit you have, be it fresh berries, stone fruit, pears, even dried fruits, you could add nuts and even change the type of bread you use - stale panettone, brioche or challah are excellent.


Torta di Mele, Uva e Pane - Apple, Grape and Bread Cake

200 grams stale bread, approx
1 cup milk, approx
2 eggs, lightly beaten
80 grams caster sugar
1 teaspoon ground cinnamon
1 tablespoon honey
3 apples, peeled, cored and finely sliced
100 grams seedless sultana grapes
cane sugar, for topping
softened butter, for topping
Some recipes will direct you to cut away the crust but I don't think it is necessary in this case. Just slice the bread roughly into small pieces, place in a bowl and cover with milk (as bread will soak up differing amounts of liquid, you may need to add more milk to have it reach the rich consistency) - let this sit to allow the bread to soak up all the milk and soften completely.

Place this softened bread into a mixer and beat briefly to break it up, then add the eggs, caster sugar, cinnamon and honey - beat until it has combined. Add the apples and stir them through the mixture, then gently fold through the grapes being careful not to break them.

Pour this mixture into a greased 22cm springform tin. Level the surface as best you can, it is never going to be flat since it is a fruit dense mixture. Sprinkle generously with cane sugar and dot with a little softened butter.

Bake in a preheated 180°C oven for about 30 to 45 minutes or until golden and cooked through.



While it is best served warm with a little cream or ice-cream, it is equally enjoyable served cold.