The Bertolda Cake is a rustic dessert from the Lombard tradition, with a genuine flavor and a slightly grainy texture given by corn flour. Originating from the Milanese area, this cake has ancient roots and was created as a classic farmers’ sweet, made with just a few simple ingredients. Perfect for breakfast or a snack, the Bertolda Cake has a delicate flavor, thanks to the milk, butter, and a touch of lemon zest. Try it too, it’s ideal to enjoy with a good glass of sweet wine or accompanied by a cup of milk or coffee.
Here are more delicious and simple ideas:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Lombardy
- Seasonality: All seasons
- Energy 262.11 (Kcal)
- Carbohydrates 39.33 (g) of which sugars 17.41 (g)
- Proteins 4.73 (g)
- Fat 10.52 (g) of which saturated 6.34 (g)of which unsaturated 4.12 (g)
- Fibers 0.86 (g)
- Sodium 13.77 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups fine corn flour (or fioretto)
- 3/4 cup all-purpose flour
- 2 eggs (large)
- 7/8 cup milk
- 3/4 cup sugar
- 7 tbsps butter (soft)
- 1 packet baking powder
- lemon zest
- powdered sugar (to taste)
Tools
- Cake Pan 9-inch
- Parchment Paper
- Stand Mixer
- Bowl
Preparation
Mix the corn flour, all-purpose flour, baking powder, and grated lemon zest in a bowl.
Place the softened butter in pieces and sugar in the stand mixer (or in a bowl if you’re using a hand mixer).
Blend them until a cream is obtained.
Add the eggs and incorporate them, then pour in the milk and continue mixing.
Gradually add the flours and mix until a thick and homogeneous mixture is obtained.
Line the cake pan with parchment paper (or butter and flour it) and pour in the batter. Level it well with a spatula (1).
Place the cake in a static oven at 356°F and bake for 35-40 minutes, checking the doneness with a skewer (2).
Timing may vary depending on your oven and the pan used.
The Bertolda Cake is ready, let it cool completely and sprinkle the surface with powdered sugar, to taste.
Tips and Notes
For this recipe, you should use finely ground corn flour, such as fine cornmeal or fioretto.
The cake stays soft for 2-3 days when stored in a bell-shaped container.
FAQ
How can I replace milk and butter?
If you have lactose intolerance, you can use lactose-free milk and butter. I advise against using oil, as it would change the cake’s texture.
