![Buccellato di Lucca - Tuscan Fig Cake](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/buccellato-di-lucca-tuscan-fig-cake--cca4cf53-a1d2-4dbb-ba7d-3c8aa3134437.png)
Recipe
Buccellato di Lucca - Tuscan Fig Cake
Figgy Delight: A Sweet Tuscan Treat
4.7 out of 5
Indulge in the flavors of Tuscany with this traditional Buccellato di Lucca recipe. This delightful fig cake is a beloved specialty of Lucca, Italy, and is known for its rich, fruity taste and tender texture.
Metadata
Preparation time
30 minutes
Cooking time
30-35 minutes
Total time
2 hours 35 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Mediterranean, Plant-based, Kosher, Low Cholesterol
Allergens
Wheat (gluten), Eggs, Nuts
Not suitable for
Gluten-free, Vegan, Dairy-free, Low-carb, Paleo
Ingredients
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3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
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1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
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1/2 teaspoon salt 1/2 teaspoon salt
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1 tablespoon active dry yeast 1 tablespoon active dry yeast
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1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
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1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
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2 large eggs 2 large eggs
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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1 cup (150g) dried figs, chopped 1 cup (150g) dried figs, chopped
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1/2 cup (75g) almonds, chopped 1/2 cup (75g) almonds, chopped
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1/2 cup (75g) walnuts, chopped 1/2 cup (75g) walnuts, chopped
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1/4 cup (60ml) honey 1/4 cup (60ml) honey
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1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
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Zest of 1 lemon Zest of 1 lemon
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1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
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Powdered sugar, for dusting Powdered sugar, for dusting
Nutrition
- Calories (kcal / KJ): 380 kcal / 1590 KJ
- Fat (total, saturated): 15g, 6g
- Carbohydrates (total, sugars): 55g, 25g
- Protein: 8g
- Fiber: 4g
- Salt: 0.3g
Preparation
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1.In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
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2.In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and pour in the yeast mixture.
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3.Add the softened butter, eggs, and vanilla extract to the well. Mix everything together until a soft dough forms.
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4.Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
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5.Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
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6.Meanwhile, prepare the fig filling by combining the chopped figs, almonds, walnuts, honey, cinnamon, nutmeg, and lemon zest in a bowl. Mix well.
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7.Once the dough has risen, punch it down and divide it into two equal portions.
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8.Roll out one portion of the dough into a rectangular shape, about 1/4 inch thick.
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9.Spread half of the fig filling evenly over the dough, leaving a small border around the edges.
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10.Roll up the dough tightly, starting from the longer side, to form a log. Repeat with the second portion of dough and remaining filling.
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11.Place both logs on a parchment-lined baking sheet and shape them into a ring, connecting the ends to form a circle.
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12.Using a sharp knife, make diagonal cuts on the top of the dough, creating a lattice pattern.
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13.Brush the dough with beaten egg wash.
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14.Preheat the oven to 350°F (180°C) and let the dough rise for another 30 minutes.
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15.Bake the Buccellato di Lucca for 30-35 minutes or until golden brown.
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16.Remove from the oven and let it cool completely on a wire rack.
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17.Dust with powdered sugar before serving.
Treat your ingredients with care...
- Dried figs — Soak the dried figs in warm water for 10 minutes before chopping them to soften them slightly.
- Active dry yeast — Make sure the milk is warm, around 110°F (43°C), to activate the yeast properly.
- Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.
Tips & Tricks
- For a more pronounced citrus flavor, add a teaspoon of orange zest along with the lemon zest.
- If you prefer a sweeter cake, drizzle some additional honey over the baked Buccellato di Lucca before dusting with powdered sugar.
- Serve the cake slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- This cake is best enjoyed within a day or two of baking for optimal freshness.
Serving advice
Slice the Buccellato di Lucca into thick wedges and serve it as a delightful dessert or a sweet treat with a cup of coffee or tea.
Presentation advice
Present the Buccellato di Lucca on a beautiful cake stand or platter, allowing the intricate lattice pattern to be the centerpiece. Dust the cake with powdered sugar just before serving for an elegant touch.
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