The recipe is taken from Why Waste? with chef Massimo Bottura, the exclusive Fine Dining Lovers series dedicated to making food waste delicious.
Zero Waste Recipe: Caramelised Bread Crust Cake by Francesco Vincenzi
22 Feb 2021
Ingredients
Breadcrumbs: 200g
Amaretti biscuits: 200g
Sugar: 15g
Eggs: 3
Chocolate: 150g, chopped
Single cream: 300ml
Sassolino: 70ml
Baking powder: 16g
Nuts: 100g (any)
Chef Francesco Vincenzi from Franceschetta58 in Modena, Italy, makes use of bread trimmings for this decadent dessert.
In preparation, whizz any trimmings you have into breadcrumbs – they can be stored for up to six months. This recipe for bread crust cake is a great way to use up uneaten bread, cutting down on your food waste.
Chef Francesco Vincenzi suggests using "all the bread you've had lying around, the last few pieces from the plate, the crusts at the end," which will "soak up the delicious cream and liquor".
01.
Preheat the oven to 180°C.
Whisk the sugar and the eggs together in a bowl until well mixed.
02.
Add the cream and Sassolino liqueur, and mix.
03.
Fold in the breadcrumbs.
04.
Add the amaretti biscuits, chocolate, nuts and baking powder, and mix.
05.
Pour the mixture into a greased cake tin.
06.
Bake in the oven for around 35 minutes or until a cake tester comes out clean. Serve hot or cold.
