Bresadela or ring cake? Either way, it’s easy to make and great to enjoy.
It was one of the first times I met my mother-in-law. During the day, amidst many chats, she announced that she had already prepared the cake for breakfast the next day.
The following morning, having already known how good Romagnola cuisine was, I expected a nice ring cake, but instead arrived the bresadela, a cake that is not a ring cake!
It doesn’t even have a hole and it’s not even round; she told me her recipe and I wrote it down, among the lines of a notebook, and every now and then I make it for breakfast. But there are many recipes, so it doesn’t happen often.
The preparation is very simple and intuitive, the perfect breakfast!
Great also to soak in wine, one of those desserts that you make in just a few minutes. Who knows where the bresadela originates?
Surely from a housewife who had little time and measured ingredients with feeling, because this cake that is not a cake is really simple to make, has an intense aroma, and a decidedly inviting appearance.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 generous
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Flour, eggs, and butter among the ingredients
- 3 cups all-purpose flour (Type 1 also)
- 3 eggs
- 2/3 cup milk (room temperature)
- 1/2 cup butter (room temperature)
- 3/4 cup sugar (plus sugar for the surface or sugar sprinkles)
- 1 lemon zest (Or orange)
- 1 packet baking powder
Tools
You’ll need: a scale, a bowl to mix the ingredients, the oven tray
- Bowls
- Scales
Steps
In a few moves…
In a bowl, combine all the ingredients and sifted flour and baking powder. If using type 1 flour, do not sieve, stir carefully; the texture will be similar to bread dough.
Arrange on the oven tray covered with paper; I use an oval tray. Sprinkle the surface with granulated sugar or sprinkles, or both, as I do.
Bake in a preheated oven at a temperature of 356°F until it doubles in volume and achieves a nicely golden surface.
How to store the bresadela?
It doesn’t store! 😂😄 Room temperature in a dry place. Great served even with dry white wine. You can optionally add raisins to the dough or almond flakes on top.
FAQ (Questions and Answers)
Can I substitute the milk?
You can replace the milk with almond or oat milk
Can I use gluten-free flour?
You can use gluten-free flour, but instead of 350 grams, use only 300, and replace the remaining 50 grams with potato starch or cornstarch
