Berlingozzo: A Delicious Tuscan Cake

If you have always wanted to visit Tuscany, one of the most fun and interesting times of year to go is during the celebrations of Carnevale. Carnevale, or Carnival, is that famous last lavish festive period that marks the beginning of the fasting period Lent in the run up to Easter. One of the most indulgent days is Martedì Grasso, also known more commonly as the French Mardi Gras. This “Fat Tuesday” is a day to stuff your face and one of Tuscany's favoured traditional treats is Berlingozzo, a simple ring-cake originally from Lamporecchio, in the province of Pistoia. Dating back to the time of the Medici, it is actually a rather humble, plain cake rooted in local peasant cuisine and was traditionally eaten on the Thursday before Easter (called ‘Berlingaccio’), which closed the carnival celebrations. It pairs perfectly with local wines such as Vin Santo or a creamy cappuccino for a sweet breakfast.

If you're visiting Tuscany during the Carnevale festivities, be sure to check it out! Just find a vacation rental in Pistoia . If you can't wait to get the party started, try making it at home while you plan your trip. Here's an easy recipe.

Ingredients:

4 eggs
300g of sugar
400g of flour
100g of butter
Yeast
1 glass of milk
Aniseed seeds
A pinch of salt

Method:

1. Pre-heat the oven to 180 degrees Celsius and grease a ring-shaped cake tin.

2. Melt the butter and combine with the milk, then add the egg yolks, sugar, flour, aniseed seeds and the yeast. Mix well.

3. Slowly add the whipped egg whites and the pinch of salt.

4. Pour into the tin and cook for around 45 minutes, until an even golden colour and an inserted knife comes out of the cake dry.