Lombard Bread of St. Blaise is a typical sweet bread, specifically from Lombardy, but especially from the Varese area.
A bread that can be found in bakeries on the day of St. Blaise, but if you don’t order it, you might miss out.
They are produced in large quantities because it is tradition on this day to eat at least a piece; well, for me, who loves anise, there were certainly no leftovers at home.
From what I could discover, this bread is consumed at breakfast, on the day of St. Blaise, after a special family prayer.
Almost every city in Italy has a traditional recipe linked to this holiday, and as you know, I’m always on the lookout for recipes that perhaps aren’t seen much anymore, so I like to bring certain forgotten flavors back to your dishes.
Every year, I prepare at least one recipe for this holiday, and lately, I’ve also been looking for new recipes.
In many places, it’s customary to make typical recipes and then take them to church for a blessing.
In other places, there’s even the tradition of organizing neighborhood markets on February 3rd to celebrate the Saint.
This sweet bread I’m proposing is a loaf similar to a sponge cake but flavored with anise, a spice I love very much.
If the recipe has piqued your interest, then make this recipe too, and if you replicate it, I look forward to your photos, and if you like, I’ll publish them on my FB page in your name.
Approx. 251 kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Lombardy
- Seasonality: Winter, St. Blaise
Ingredients for Lombard Bread of St. Blaise
- 6 eggs (medium)
- 3/4 cup potato starch
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 2 tablespoons anise seeds (ground)
- 1 pinch salt
- 1 Baking Tray rectangular tray
Preparation of Lombard Bread of St. Blaise
In a mixer, place the eggs, sugar, and pinch of salt, and mix at high speed for a few minutes until you get a frothy mixture.
Next, add the anise, mix well, and begin to add the flour and potato starch, mixing by hand with a spatula, being careful not to deflate the mixture.
Preheat the oven to 300°F, meanwhile, grease and flour a pan about 16×10 inches and pour the mixture into it.
Bake in a preheated oven and cook for 45 minutes, checking the cooking.
When baking is complete, turn off the oven, leaving the cake inside for another 5 minutes, then let it cool in the air and later transfer it to a serving dish.
Serve preferably not hot.
