Dish

Brustengolo

Brustengolo Cake

Brustengolo is a cake made with cornmeal, flour, sugar, and butter. It is flavored with lemon zest and vanilla extract, and studded with raisins and pine nuts. The cake is baked until golden brown and then dusted with powdered sugar. Brustengolo has a crunchy texture on the outside and a soft and moist interior. It is a perfect dessert to serve with coffee or tea.

European cuisine› Mediterranean cuisine› Italian cuisine

Dessert

Origins and history

Brustengolo is a traditional cake from the Emilia-Romagna region of Italy. It is believed to have originated in the town of Brisighella, where it is still a popular dessert today. The cake is typically served during the Christmas season, but it can be enjoyed year-round.

Dietary considerations

Not suitable for people with gluten or nut allergies.

Variations

Some variations of Brustengolo include the addition of apples, pears, or other fruits. Some recipes also call for the use of polenta instead of cornmeal.

Presentation and garnishing

Brustengolo can be presented on a cake stand and garnished with fresh berries or a sprig of mint.

Tips & Tricks

To ensure that the cake is moist and tender, be sure not to overbake it. It is also important to let the cake cool completely before dusting it with powdered sugar.