Why You’ll Love This Recipe

I love this cake because it celebrates simplicity — nothing fancy, just honest ingredients coming together to create a delicious, traditional dessert. The texture is dense and pudding-like, studded with pine nuts, raisins, and chocolate. It’s also the perfect way to use up leftover bread, and the cake improves even more after resting, making it ideal for preparing ahead. Whenever I make it, my kitchen fills with warm, sweet aromas that feel like home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

300 grams stale bread
1 liter whole milk
2 medium eggs
120 grams hard amaretti cookies
100 grams dark chocolate
120 grams granulated sugar
70 grams raisins
50 grams pine nuts
Zest and juice of one orange

Directions

1. I preheat the oven to 350°F.

2. In a small saucepan, I warm the milk over low heat until heated through, making sure it doesn’t boil.

3. I cut the stale bread into small cubes and place them in a large bowl.

4. I add the grated orange zest to the bread.

5. I pour the warm milk over the bread and stir with a wooden spoon, making sure everything is well combined. I cover the bowl with plastic wrap and let it soak for about 30 minutes, stirring occasionally.

6. In another bowl, I mix the raisins with the freshly squeezed orange juice and set them aside.

7. I grind the amaretti cookies into a fine powder — either with a blender or by crushing them in a bag — then add them to the soaked bread mixture.

8. I melt the dark chocolate in a double boiler or microwave until smooth and stir it into the bread mixture.

9. I beat the eggs and incorporate them into the mixture.

10. I add the sugar and pine nuts, stirring everything together.

11. I drain the raisins, discarding the leftover orange juice, and add the raisins to the mixture.

12. I grease and flour a 10-inch cake pan, then pour the batter into it, spreading it evenly.

13. I bake the cake on the middle rack for about 60 minutes, or until a toothpick inserted in the center comes out clean.

14. Once done, I allow the cake to cool completely in the pan before removing it and placing it on a serving plate.

Servings and Timing

This recipe makes about 10 servings. Preparation takes around 40 minutes, baking takes 1 hour, making the total time approximately 1 hour and 40 minutes.

Variations

Sometimes I add a splash of rum or almond extract for extra aroma. If I want more texture, I mix in chopped walnuts or hazelnuts along with the pine nuts. For a sweeter version, I fold in a handful of chocolate chips. I also occasionally swap the raisins for dried cherries or cranberries for a tart contrast.

Storage/Reheating

I store the cake tightly wrapped or in an airtight container at room temperature for up to 3 days. It also keeps well in the refrigerator for up to 5 days. This cake freezes beautifully — I wrap slices individually and freeze them for up to 2 months. To serve, I let a slice come to room temperature or warm it gently in the microwave for a few seconds.

FAQs

What type of bread works best?

I prefer using stale white or rustic bread because it absorbs the milk well and gives the cake its dense texture.

Can I use soft amaretti cookies?

I use the hard, crunchy ones because they add structure, but soft amaretti work too — I just reduce the milk slightly.

Can I replace the dark chocolate?

Yes, I sometimes use milk chocolate for a sweeter flavor or mix both for balance.

Do I need to soak the raisins?

I do, because it plumps them up and adds extra citrus flavor, but water works if I don’t have fresh orange juice.

Can I make this cake gluten-free?

Yes, I use gluten-free bread and gluten-free amaretti cookies with good results.

Can I reduce the sugar?

Yes, I’ve reduced it by 20–30 grams before, and the cake still tastes great.

What can I serve this with?

I love it with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla gelato.

Can I make this dairy-free?

Yes, I use plant-based milk and dairy-free chocolate, though the texture becomes slightly softer.

Why is the cake dense?

This cake is meant to be rustic and pudding-like because it’s made with soaked bread — that’s part of its charm.

How do I avoid overbaking it?

I check it at 50 minutes and remove it as soon as a toothpick comes out clean.

Conclusion

I love making this Torta Paesana with Amaretti and Chocolate because it turns humble ingredients into a rich, comforting dessert full of tradition and flavor. The blend of citrus, chocolate, almonds, and soft bread creates a texture and taste that’s nostalgic and unique. Whether I’m sharing it with guests or enjoying a quiet slice with coffee, it’s always a heartfelt treat.