Bread Cake by Lina Stores, Soho
Ingredients:
200 g breadcrumbs
100 g Amaretti biscuits, crushed
150 g sugar
2 eggs, beaten
200 ml cooking cream
1 glass Martini Rosso
100 g cooking chocolate, finely chopped
1⁄2 glass of milk
1 sachet of Bertolini or Pane degli Angeli vanilla
yeast from your Italian deli
vanilla sugar for dusting
Put all the ingredients apart from the vanilla sugar into a bowl and mix until thoroughly
amalgamated. Pour into a well-greased and floured 22 cm cake tin. Bake at Gas Mark 4/180°C
for 40 minutes. Turn out on to a cooling rack and, when cool, dust with vanilla sugar. Serve by
cutting into pretty diamond-shaped pieces.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster