The torta paesana is a typical dessert from the Lecco, Monza, and Brianza areas of Lombardy. It is a humble dessert prepared with dried or fresh fruit, which is used to obtain a natural sugar base. Back in the day, sugar was a rarity, and it was found only in the pantries of the upper classes. As a result, this cake contains very little added sugar, making it healthier yet delicious.
Today the torta paesana is mostly consumed as a dessert, but in the past, it sometimes replaced the actual meal and was also served on special occasions such as holidays or anniversaries. At Christmas and Easter, therefore, it was found on the tables of the poorer classes.
There are multiple variations of this recipe, and some of the ingredients can be replaced with whatever you have in your pantry. For instance, if you don’t like raisins, you can use other dried berries or even fresh fruit. Pine nuts can be replaced with other nuts, such as walnuts. And the liqueur can be replaced with simple coffee. Regardless of which ingredients you use, this moist cake is a great way to use up stale bread.
This recipe is a keeper! I tried this weekend and everybody loved it.
Grazie mille Joanna! I am glad you liked it.
And where goes the liqueur/coffee mentioned in the text before the recipe?
Ciao Janka – you can add it to the dough mix, make sure to mix it well before baking.
Your recipe instructions seem to be missing a step….
Hi Donna – which part exactly? Grazie