Torta di Pane Golosa

Method

1. Separate the eggs; place the whites in one bowl and the yolks in another.
2. Soak the raisins in water for at least 30 minutes.
3. Pour the milk over the stale bread cubes, add the brown sugar, mix, and let soak for 10-15 minutes.
4. Blend the bread-milk mixture with an immersion blender until creamy and smooth.
5. Whip the egg whites to stiff peaks (no salt or lemon needed).
6. In a separate bowl, beat the egg yolks with half the brown sugar (50 g) until pale, then add the semi-melted butter and beat for about 2 minutes until creamy.
7. Fold the bread-milk mixture into the yolk-butter mixture with a spatula.
8. Add the almond flour and mix gently.
9. Add vanilla (or vanillin), cinnamon, and the rum or maraschino, then mix.
10. Crush the amaretti cookies coarsely (not into powder) and add them to the batter, mixing.
11. Add the unsweetened cocoa powder and mix until incorporated.
12. Add the baking powder and grated orange zest, then mix.
13. Fold half of the whipped egg whites into the batter gently, then fold in the remaining whites carefully to keep the mixture airy.
14. Butter and flour a cake pan.
15. Pour the batter into the pan and sprinkle pine nuts evenly over the top.
16. Bake in a preheated oven at 170-175°C for 40-45 minutes, or until a toothpick inserted comes out clean.
17. Unmold the cake onto a serving plate and dust generously with powdered sugar.