The fregolotta cake is a traditional dessert from the area around Treviso, with peasant origins, easy and quick to prepare.
Its name comes from the dialect “fregola” meaning crumb, derived from its preparation method and its appearance, similar to a crumb cake, but different in composition. Indeed, the necessary ingredients are few, but they must be of excellent quality to ensure the goodness of this dessert: flour, sugar, and fresh cream. The preparation is absolutely peculiar but really very simple, childproof.
Read on to learn how to make the fregolotta cake with the easy recipe you find below, as usual, right after the photo 😉
You might also be interested in the following recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 3/4 cup sugar
- 1 cup fresh cream
- 1 pinch salt
Preparation of the fregolotta cake
In a large bowl, sift the flour.
Add the salt and sugar, and mix well.
In another bowl, pour the fresh cream.Butter a 9-inch springform pan and place it next to the bowls on the work surface.
Wet your hands with the cream and then place them in the bowl with the flour.
Rub your hands together over the springform pan, so that crumbs of dough fall directly into the cake pan.Continue this way until the ingredients are used up.
Gently level the crumbs in the cake pan to compact them without pressing.
Bake in a preheated static oven at 320°F for one hour, until golden.
Remove from the oven, let cool, and serve your fregolotta cake.
Notes
The fregolotta cake should be served naturally, broken with your hands and enjoyed to the last crumb, but it’s perfect dipped, for example, in coffee at breakfast, or in a glass of dessert wine at the end of a meal, or paired with a delicious cream, such as mascarpone cream or hazelnuts for a snack or a sweet break.
If you want to stay updated on all my recipes, without missing any, follow me also on my Facebook page that you can find by clicking HERE.
