Ralph Schelling GmbH
St. Andreas 7
6330 Cham, Switzerland
Mobile +41 79 270 49 51
Festnetz +41 44 500 43 30


Torta di pane

This classic bread cake from Ticino is an excellent sweet snack. Make sure you have a springform tin with a diameter of about 22cm. Our Swiss chef insists that this cake tastes best if you let it rest for a day, so that it becomes nice and moist. We weren’t as controlled in our consumption as Ralph.

  • Ingredients:
  • 250g bread from the day before
  • 100g amaretti biscuits
  • 1 pinch of salt
  • 1 vanilla pod
  • 700ml milk
  • Oil and flour for the pan
  • 100g butter
  • 150g sugar
  • 75g cocoa powder
  • 100g pine nuts
  • 100g light raisins
  • 100g candied orange peel
  • 1tsp cinnamon
  • 1tsp ground cloves
  • 1tsp nutmeg
  • 3 eggs
  • 20ml grappa
  • Method:
  • 1. Preheat oven to 180C.
  • 2. Chop the bread into small 1cm cubes and crumble the amaretti. Combine in a large bowl and add salt. Cut the vanilla pod lengthwise and scrape out the seeds. Heat both with the milk. Pour milk over bread, mix and let soften a little for 5 minutes. Remove the pod and discard.
  • 3. Cover the closed springform tin with baking paper. Brush the pan with oil and dust with flour. Melt butter and set aside to cool a little.
  • 4. Finely mash the bread mixture with a fork then mix in the sugar, cocoa powder, half of the pine nuts, raisins, candied orange peel, cinnamon, clove powder and nutmeg.
  • 5. Mix butter with eggs and grappa until well blended. Fold into the bread mixture.
  • 6. Pour the dough into the prepared tin. Sprinkle remaining pine nuts on top. Bake in the centre of the oven for about 1 hour. It will be done when a skewer comes out clean. Let it cool a little, remove from the tin then tuck in.


Ralph for Monocle