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Bustrengo
Bustrengo is a traditional fruitcake from San Marino and the Emilia-Romagna region of Italy. It's a dense, rich cake made with cornmeal, flour, breadcrumbs, dried fruits, nuts, and often apples, flavored with citrus zest. Traditionally baked in a fireplace, it's now a popular festive dessert, especially around Christmas.
🧂 مكونات
- 200 g Cornmeal
- 100 g All-purpose flour
- 100 g Fine breadcrumbs
- 100 g Sugar
- 3 large Eggs
- 500 ml Milk
- 100 ml Honey
- 55 ml Olive oil
- 2 medium Apples(peeled, cored, and roughly chopped)
- 100 g Dried figs(quartered)
- 100 g Raisins
- 1 large Orange zest
- 1 large Lemon zest
- 1 tsp Ground cinnamon
- 1 tsp Salt
👨🍳 تعليمات
- 1
Preheat oven to 180°C (350°F). Grease and flour a 23cm (9-inch) round cake tin.
- 2
In a large bowl, whisk together the cornmeal, flour, breadcrumbs, sugar, cinnamon, and salt.
- 3
In a separate bowl, whisk together the eggs, milk, honey, and olive oil.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- 5
Gently fold in the chopped apples, dried figs, raisins, orange zest, and lemon zest. Ensure the dried fruits are lightly floured to prevent them from sinking to the bottom.
- 6
Pour the batter into the prepared cake tin and spread evenly.
- 7
Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden brown and firm to the touch.
- 8
Let the bustrengo cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
💡 نصائح احترافية
- ✓For a richer flavor, you can add chopped walnuts or almonds to the batter.
- ✓If you don't have fresh apples, you can use unsweetened applesauce.
- ✓Bustrengo is delicious served slightly warm or at room temperature, perhaps with a dusting of powdered sugar or a drizzle of honey.
✨ أفكار تعديل
إلهام لنسختك الخاصة من هذه الوصفة
- Some recipes include a small amount of grated cheese (like Pecorino) for a savory note.
- Add a pinch of nutmeg or other warm spices like cloves for extra depth of flavor.