The Carnival Berlingozzo, a traditional Tuscan cake, shows that not all sweets typical of this festive period need to be fried like the cenci. On the contrary! This simple and easy-to-make ring cake has a long and prestigious history: it is mentioned by poets of the 15th century who describe it served at the table of Cosimo I de’ Medici. Even Lorenzo de’ Medici himself mentions it in his Carnival Songs, dedicating a stanza to bakers:
“Ladies, we are young bakers, quite good masters of our art: We make berlingozzi and zuccherini.”
The name Berlingozzo comes from Berlingaccio, the name given in Florence to the Thursday before Carnival, which in turn comes from berlengo, a word of uncertain origin that means “to enjoy and have fun at the table” in good company. And what better way to share a slice of cake with friends? I therefore propose we take a leap with me into 16th-century Florence and prepare this ancient yet certainly successful cake!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 251.75 (Kcal)
- Carbohydrates 48.98 (g) of which sugars 23.87 (g)
- Proteins 6.40 (g)
- Fat 2.98 (g) of which saturated 1.16 (g)of which unsaturated 1.74 (g)
- Fibers 1.16 (g)
- Sodium 24.52 (mg)
Indicative values for a portion of 99 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
The Carnival Berlingozzo is essentially a flavored ring cake, with the peculiarity of having olive oil as the only fat (making it suitable for lactose intolerant people) and a delicious topping of orange juice and colorful sprinkles and sugared almonds reminiscent of the confetti of the season. I reworked this recipe from the traditional one, but feel free to modify the quantities and ingredients to your taste.
- 3 ⅓ cups all-purpose flour
- 2 egg yolks
- 2 eggs
- cup sugar
- cup almond milk
- cup vin santo
- 3 tbsp anise liqueur
- 1 packet baking powder
- 1 tbsp orange zest
- cup sugar granules
- cup orange juice
- 1 tbsp sugar
- 4 tbsp colored sprinkles
Useful Tools
The cake pan will determine its height. I used a 10-inch one, and it rose well, but a 9-inch pan would make it much more scenic. I have provided the Amazon affiliate links to show you the two possible choices.
- 1 Stand Mixer
- 1 Mixer bimby
- 1 Hand Mixer
- 1 Bundt Pan – 10-inch springform
- 1 Spatula
- 1 Small Pot
- 1 Cooling Rack
- 1 Brush
Preparation of the Carnival Berlingozzo
In about half an hour, the Berlingozzo dough is ready to be baked. It’s not difficult at all, I swear!
In the stand mixer with the whisk attachment, whip the 4 egg yolks with ½ cup of sugar until they are combined and become foamy and fluffy. If necessary, increase the speed of the machine.
Do not proceed with the recipe without properly whipping the yolks, which should change color, as seen in the photo.
After whipping the yolks with the sugar, with the machine running at medium-low speed, slowly add the olive oil, allowing it to gradually incorporate into the batter. Add a pinch of salt.
At this point, add the anise liqueur, vin santo, and orange zest. Once everything is well combined, gradually add the flour previously sifted with the baking powder, alternating with the almond milk.
Beat the egg whites until stiff peaks form with a pinch of salt. Before incorporating, check if the mixture is smooth and fluid. If not, add a bit more almond milk.
Now, add the egg whites with the machine off using a silicone spatula, with a vertical motion, from bottom to top, to avoid deflating it. The batter is now ready for the oven.
Preheat the oven to 320°F in static mode. While it heats, pour the batter into the greased bundt pan with the release spray.
Tap the pan on the work surface a couple of times to distribute the batter evenly. Level it, if necessary, with a spatula made of silicone
Before baking, sprinkle the surface with the sugar granules. I didn’t have any, so I made them at home by mixing 50 g of sugar and 5 g of water, then passing the mixture through the holes of a slotted spoon and letting it fall onto a baking sheet covered with parchment paper, which I then placed in the oven at 122°F for half an hour.
Bake the Carnival Berlingozzo for 55 minutes.
After the time has passed, before removing it from the oven, perform the toothpick test to ensure that it is fully cooked. If the toothpick does not come out completely dry, extend the cooking time by another 5 minutes.
Once cooked, remove it from the mold and let it cool on a cooling rack to then gently unmold it.
While the Carnival Berlingozzo is cooling, it’s time to prepare the syrup that will serve as a topping.
In a small pot, pour the orange juice with the 1 tablespoon of sugar. Turn on the very low heat. Let it simmer and slowly reduce, turning it into a syrup.
Once ready, let it cool slightly before using it.
Place the fully unmolded and slightly cooled cake on the rack placed on a plate or platter to catch the excess syrup. Drizzle the entire cake, possibly using a silicone brush to reach all the crevices.
As a final touch, decorate the Carnival Berlingozzo with rainbow pearls or colored sprinkles to give it a festive and cheerful carnival look.
At this point, after allowing the decoration to set and cool, the cake is ready to be cut and enjoyed.
Tips and Storage for Carnival Berlingozzo
The Carnival Berlingozzo, like any ring cake, is perfect for a snack, a children’s party, or a hearty breakfast. It keeps for a few days covered, but I promise it won’t last more than a day😋
If you find this cake inspiring, I recommend trying my ultra-soft sourdough ring cake, a slightly more laborious but very tasty and surprising dessert. If you like, follow me on Instagram, where I post many other quick and tasty recipes!🥰
If you find this cake inspiring, I recommend trying my ultra-soft sourdough ring cake, a slightly more laborious but very tasty and surprising dessert. If you like, follow me on Instagram, where I post many other quick and tasty recipes!🥰
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