The berlingozzo, a typical Tuscan cake prepared during the Carnival period, is particularly widespread in the municipality of Lamporecchio and the province of Pistoia.
This simple cake is perfect for people intolerant or allergic to dairy products and given its simplicity, it is perfect for breakfast.
The recipe is taken from the site Ricette della Nonna.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6/8 PEOPLE
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for the berlingozzo:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 packet baking powder
- 2 medium eggs
- 2 medium egg yolks
- 3.5 tbsp extra virgin olive oil
- 1 lemon (zested)
- 1 orange (juice)
- to taste colored sprinkles
- to taste sugar crystals
Tools for the berlingozzo:
- 1 Electric mixer
- 1 Bowl
- 1 Bundt cake pan
Steps for preparing and baking the berlingozzo.
In a large bowl, place the eggs and yolks, add 3/4 cup of granulated sugar, and whisk the two ingredients with the mixer until you get a frothy, almost white mixture with almost triple the volume. Add the lemon zest and extra virgin olive oil and incorporate them into the mixture.
Turn off the electric mixer and add the sifted flour and baking powder. Using a spatula, fold them into the egg mixture with upward motions to avoid deflating it.
Grease a 9-inch bundt cake pan, pour in the batter, and bake in a preheated oven at 350°F for 30 minutes until golden.
While the cake is baking, place the strained orange juice in a small pot and add the remaining sugar (1/4 cup). Heat over medium-low heat to dissolve the sugar, then let it simmer for a few more minutes to make a syrup.
Remove the berlingozzo from the oven and let it cool slightly. Take it out of the pan and place it on a serving plate. Brush the syrup over the entire cake using a silicone brush. Decorate with sugar crystals and colored sprinkles.
Allow the cake to cool completely before serving.
