Light Bread Cake

Method

1. Cut the stale bread into small cubes.
2. Place the bread cubes in a bowl, add the milk and 30g of brown sugar, and let soak for 10 minutes.
3. After 10 minutes, blend the mixture with an immersion blender until creamy.
4. Separate the eggs: set the whites aside and place the yolks in another bowl.
5. Add 50g of brown sugar to the yolks and whip until pale and fluffy (about 4-5 minutes).
6. Add the whipped yolks to the blended bread mixture and mix.
7. Add the crushed amaretti (coarsely broken by hand), cocoa powder, rum or maraschino (optional), vanilla essence, drained raisins, grated lemon or orange zest, baking powder, and almond flour. Mix well.
8. Whip the egg whites to stiff peaks.
9. Fold the egg whites into the batter in three additions, using a spatula with gentle upward motions.
10. Butter and flour a 26 cm cake tin. Pour the batter into the tin.
11. Scatter the pine nuts over the top of the batter.
12. Bake in a preheated static oven at 170°C for 45 minutes.
13. Test with a toothpick to ensure the centre is cooked. Remove from the oven, unmould, and place on a serving plate.
14. Cover the surface with an even layer of powdered sugar to form a glaze. Let it sit for a few hours before serving.