Macafame cake, the first "Heritage on the Table" recipe.

Grandmas have always been preparing it, grandchildren love it, it is Macafame cake!

Born from the poor Venetian cuisine, it is now perfect for the afternoon break.

Macafame cake is a sweet dish typical of the Vicenza area. At the base of the recipe, there are poor ingredients such as milk, stale bread, eggs, and honey.

In the past, it was cooked in the stoves of farmer houses. The tradition wants it to be prepared with leftovers and this is why there are numerous variations. In fact, to the basic ingredients, you can add raisins, almonds, hazelnuts, pine nuts, chocolate chips and so on.


250 g of dried bread without crust

500 ml of milk

700 g of apples

1 lemon

100 g raisins

80 g of butter

3 eggs

10 walnut kernels

120 g of granulated sugar

1 packet of baking powder for cakes

q.b. icing sugar


In a bowl, break the dried bread, pour the warm milk and leave to soak for about 15 minutes.

Grate the lemon peel, squeeze it and strain the juice. Peel and cut the apples into small pieces, sprinkle with lemon juice and mix. Soak the raisins with warm water and squeeze well. Melt the butter in a bain-marie. With an electric mixer work the soaked bread and add the melted butter, eggs, walnuts, sugar, grated lemon peel, raisins and mix well. Add the baking powder to the mixture and mix again.

Add the apples, stirring with a spatula.

Line a 26 cm diameter mold with parchment paper, pour the mixture and bake in a preheated oven at 180 ° C for about 50 minutes.

Let cool, sprinkle with icing sugar and serve.

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