Bustrengo cake
A sweet pantry staple recipe from the peasant tradition of Romagna.
Servings 6 serves
Equipment
- 18 cm diameter baking pan
Ingredients
- 50 g of raisins
- 100 g of cornmeal
- 75 g of potato starch or all-purpose flour
- 50 g of breadcrumbs
- 50 g of brown sugar
- 1 pinch of salt
- 1 egg
- 35 g olive oil
- 1 grated apple
- grated zest of one lemon
- 500 ml milk
- 2 tablespoons of honey
Instructions
- Soak the raisins in a cup of warm water for 5 minutes.
- Preheat the oven to 180C degrees (356 F).
- Mix the dry ingredients in a bowl: flour, potato starch, breadcrumbs, sugar, and salt.
- Add egg, oil, lemon zest and juice, and grated apple.
- Stirring, pour in the milk until the mixture is smooth and lump-free. It seems almost like a batter.
- Drain the raisins, pat dry with kitchen paper, pour into the mixture, and stir.
- Grease the mold and pour in the mixture. Bake for about 50 minutes.
- Remove from the oven, brush the surface with honey, and let cool before slicing.
- Store the leftovers for some days out of the refrigerator.