Caspian Delight Bustrengo

Ingredients

In this adaptation of Bustrengo to Caspian cuisine, we have incorporated saffron, a prized ingredient in the region, to infuse the cake with its distinct flavor and aroma. Additionally, we have replaced some of the traditional Italian ingredients with dried fruits and nuts commonly found in Caspian cuisine, such as apricots, figs, walnuts, and pistachios. The spices have also been adjusted to include cinnamon and cardamom, which are popular in Caspian cooking. We alse have the original recipe for Bustrengo, so you can check it out.

• 1 cup (200g) semolina flour 1 cup (200g) semolina flour
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/4 cup (40g) dried apricots, chopped 1/4 cup (40g) dried apricots, chopped
• 1/4 cup (40g) dried figs, chopped 1/4 cup (40g) dried figs, chopped
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• 1/4 cup (30g) walnuts, chopped 1/4 cup (30g) walnuts, chopped
• 1/4 cup (30g) pistachios, chopped 1/4 cup (30g) pistachios, chopped
• 1 tablespoon honey 1 tablespoon honey
• Powdered sugar, for dusting (optional) Powdered sugar, for dusting (optional)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 39g, 20g
• Protein: 5g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a small saucepan, heat the milk over low heat until warm. Remove from heat and add the saffron threads. Let it steep for 10 minutes.
2. 2.
   In a large mixing bowl, combine the semolina flour, sugar, cinnamon, and cardamom. Mix well.
3. 3.
   Gradually pour the saffron-infused milk into the dry ingredients, stirring continuously to avoid lumps.
4. 4.
   Add the vegetable oil and mix until the batter is smooth and well combined.
5. 5.
   Fold in the chopped dried apricots, figs, raisins, walnuts, and pistachios.
6. 6.
   Preheat the oven to 180°C (350°F). Grease a round cake pan with oil or butter.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. 8.
   Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
9. 9.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
10. 10.
    Drizzle the top of the cake with honey and dust with powdered sugar, if desired.
11. 11.
    Slice and serve the Caspian Delight Bustrengo as a delightful dessert or tea-time treat.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in warm milk or water for at least 10 minutes before using.
• Dried fruits — Ensure the dried fruits are chopped into small, uniform pieces to distribute their sweetness evenly throughout the cake.
• Walnuts and pistachios — Toast the nuts lightly in a dry skillet over medium heat for a few minutes to enhance their flavor before chopping and adding them to the batter.

Tips & Tricks

• For a more pronounced saffron flavor, crush the saffron threads with a mortar and pestle before steeping them in warm milk.
• If you prefer a sweeter cake, you can increase the amount of sugar or drizzle the cooled cake with additional honey.
• Serve the Caspian Delight Bustrengo with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• This cake can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Caspian Delight Bustrengo at room temperature or slightly warmed. It pairs well with a cup of aromatic tea or a glass of sweet dessert wine.

Presentation advice

Dust the top of the cake with powdered sugar and garnish with a few saffron threads and chopped pistachios for an elegant presentation. Serve it on a decorative cake stand or plate to showcase its beauty.