Putana Cake
Get ready to indulge in the rustic charm of Putana Cake, a traditional Italian treat that blends the hearty texture of cornmeal with the sweetness of dried figs and raisins. This rich, golden-hued cake is studded with pine nuts for a delightful crunch and infused with the comforting aroma of vanilla. The combination of fine cornmeal and all-purpose flour creates a balanced crumb, while the butter, eggs, and milk give the cake a moist and tender texture. Perfect for snacks, desserts, or even breakfast, Putana Cake pairs beautifully with a cup of coffee or tea. Whether served warm or at room temperature, this easy-to-make cake offers a nostalgic taste of homemade goodness that’s sure to win hearts. Explore this traditional recipe for an authentic, crowd-pleasing delight!
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Recipe Information
Ingredients
- 200 g Cornmeal (fine)
- 100 g All-purpose flour
- 150 g Sugar
- 100 g Butter
- 500 ml Whole milk
- 2 Eggs
- 100 g Dried figs
- 100 g Raisins
- 50 g Pine nuts
- 10 g Baking powder
- 1 tsp Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 180°C (350°F) and prepare a round 9-inch cake pan by greasing it with butter and lightly dusting it with flour.
In a mixing bowl, sift together the cornmeal, all-purpose flour, baking powder, and a pinch of salt. Set aside.
In a separate large bowl, cream the sugar and softened butter together using a hand mixer or whisk until light and fluffy.
Add the eggs one at a time into the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing gently after each addition. The batter will have a slightly loose consistency.
Chop the dried figs into small pieces and fold them into the batter along with the raisins and pine nuts.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve the Putana Cake on its own or with a glass of milk, coffee, or tea. Enjoy!
Nutrition Facts
Calories |
3865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 2033 mg | 88% | |
| Total Carbohydrate | 570.1 g | 207% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 294.4 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 959 mg | 74% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2980 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
