Traditional Ticino Bread Cake with Cocoa, Raisins, Pine Nuts and Candied Peel
This Traditional Ticino Bread Cake, infused with cocoa, raisins, pine nuts, and candied peel, is a delightful Swiss treat perfect for celebrations or a cozy afternoon snack. It's easy to make and packed with comforting flavors, bringing a taste of Switzerland right to your kitchen!
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Preheat your oven to 350°F (175°C) and grease a baking dish.
- 2
In a large bowl, soak the torn stale bread pieces in two cups of milk for about 15 minutes until soft.
- 3
Add the sugar, cocoa powder, eggs, vanilla extract, salt, and ground cinnamon to the soaked bread. Mix well until all ingredients are combined into a uniform batter.
- 4
Fold in the raisins, pine nuts, and chopped candied peel gently into the mixture.
- 5
Pour the batter into the prepared baking dish, spreading it evenly.
- 6
Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Once baked, let it cool for about 10 minutes before slicing. Serve warm or at room temperature.
Cook notes
Tips
Make sure the bread is very stale for the best texture.
You can adjust the sweetness by using less sugar, if desired.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store in an airtight container to maintain freshness.
- Refrigerate for longer shelf life, up to one week.
Substitutions
- Replace raisins with dried cranberries for a different flavor.
- Use almond milk instead of regular milk for a dairy-free option.
What to Serve With
- A warm cup of tea or coffee
- Whipped cream on the side
- Mixed berry compote for added sweetness
Common Mistakes
- Not soaking the bread long enough, which may lead to a dry cake.
- Adding too many mix-ins can alter the texture; stick to the recommended amounts.
Recipe FAQ
Can I use fresh bread instead of stale bread?
For the best texture, it's recommended to use stale bread, but if you must, lightly toast fresh bread before soaking.
How long can I store the Ticino Bread Cake?
You can store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Can I substitute pine nuts with another nut?
Yes, you can substitute pine nuts with chopped walnuts or almonds if desired.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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