A dense, rustic cake studded with dried fruits, nuts, and breadcrumbs, sweetened with honey — the ancient dessert of the republic.
Ingredients
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200g stale bread, crumbled
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150g cornmeal
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100g all-purpose flour
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3 eggs
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100ml milk
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80g honey
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60g sugar
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100g raisins
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80g dried figs, chopped
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60g walnuts, chopped
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50g pine nuts
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Zest of 1 lemon
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Zest of 1 orange
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50g butter, melted
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1 apple, peeled and grated
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1 pear, peeled and grated
Instructions
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1
Soak the crumbled bread in milk for 15 minutes until soft. Squeeze out excess liquid.
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2
In a large bowl, combine soaked bread, cornmeal, flour, eggs, honey, sugar, and melted butter.
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3
Fold in raisins, figs, walnuts, pine nuts, grated apple, grated pear, and citrus zests.
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4
Mix thoroughly until the batter is thick and all fruit is evenly distributed.
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5
Pour into a buttered and floured cake tin. Bake at 170°C for 50-60 minutes until a skewer comes out clean.
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6
Cool in the tin for 15 minutes before turning out. Dust with powdered sugar and serve at room temperature.
Did You Know?
Every village in San Marino has its own bustrengo recipe, and heated debates about the correct ingredients have lasted for centuries.