Soaking time approximately 12 hours – Preparation time 1 hour –  baking time 2.75 hours. Serves 4

Springform cake tin, approximately 24 cms round, base lined with baking parchment, sides greased and floured


  • 250 g wheatmeal or white bread, old, without crust, cubed
  • 100 g soft Amaretti, crumbled
  • 1 litre milk
  • 1 vanilla pod, slit lengthways, seeds scraped out
  • 250 g golden sultanas
  • 100 g candied orange peel, diced
  • 2 tablespoons of Grappa
  • 100 g flaked almonds
  • 75 g dark chocolate
  • i unwaxed lemon, zest only
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 eggs
  • 75 g sugar
  • 50 g pine nuts
  • a little icing sugar


  • Put bread and Amaretti in a bowl
  • Bring to boil in a pan the milk and vanilla pod for approximately 2 minutes, stirring continuously. Pour into bowl with bread and Amaretti, cover and leave for approximately 12 hours.
  • Remove vanilla pod from bowl, then mash bread mixture with a fork.
  • Mix sultanas, candied orange peel and Grappa, then cover and leave to soak for approximately 12 hours. Then add soaked sultana, candied orange peel & Grappa mix to bread mixture.
  • Add to bread mixture flaked almonds and grated dark chocolate. Then mix in zest of lemon, cinnamon and nutmeg.
  • Whisk with hand mixer 3 eggs and 75 g of sugar to a thick foam, fold into bread mixture and tip into prepared cake tin
  • Arrange 50 g pine nuts on top
  • BAKE for approximately 2.75 hours towards the bottom of the oven preheated to 150 C.
  • Remove, cool slightly, release edges, slide onto wire rack and leave to cool
  • Add a little icing sugar to dust the cake

Keeping time: foil wrapped, will keep in refrigerator for approximately 1 week

Per 1/8 slice: 23 g fat, 16 g protein, 73 carbohydrate, 561 calories – recipe & photo from The Swiss Cookbook by Betty Bossi