My friend Martha, who lives in a small town in the Tuscan hills, sent me the recipe for this special cake back in July. Summer was such a busy time for me that I just remembered I had it this morning. As you'll see, it was traditionally a pre-Lenten treat, but you can enjoy it anytime.
This simple and delicious cake takes less than an hour to make. It's perfect for breakfast, perhaps with some ripe berries, or to serve with coffee later in the day, or for dessert, or....
Martha writes:
"Ah, eccolo, il berlingozzo", (here's the berlingozzo) you hear the panettiere say as he's about to place it in his display
case. You turn and half expect to see a sleek Italian motorcycle emerging from
the bakery kitchen. You look at him with curiosity as he points to the freshly
baked amber colored cake. "Vorrebbe una fetta?" (Would you like a slice?) he asks. Well, how could you turn him
down?
The humble berlingozzo is a very old
Tuscan breakfast cake that dates back to the Renaissance. It wouldn't be
unusual for it to show up on the table of Cosimo l
(1389-1464). In those days, Florentines loved their sugar so much they couldn't
wait until dessert. And then for dessert they would even sweeten their maccheroni!
The name and preparation of a berlingozzo
may be different from province to province in Tuscany. In Lamporecchio, near
Pistoia, the cake might be flavored with semi d'anice pestati (crushed fennel
seeds). In Prato the flavoring might be orange. And in Firenze, there would be
a lemon flavor.
The word 'berlingozzo' comes from a very
old Tuscan dialect verb, berlingare, meaning' to enjoy'. The cake was typically
eaten the week before Carnival, on Giovedi'Grasso (Fat Thursday)...and somehow
between Giovedi'Grasso and berlingare
the word 'berlingozzo' came about.
In fact, the Florentines were such
lovers of all things delicious, they were called i
berlingatori. And they became i
berlingozzi as they ate and
drank with abandon before assuming the abstemious practices of Lent.
And one more thing. Berlingozzo is also the
name of of a mask worn on the feast of Giovedi' Grasso.
This is an easy cake to make. It's soft
and delicately flavored and just terrific inzuppare, or dipped, in caffelatte, or a snack with milk,
or as a simple dessert with vin santo or a nice sherry.
BERLINGOZZO
1
cup sugar
2eggs
2
egg yolks
3
cups flour
3
1/2 oz. melted butter
Zest
of 1 lemon
1
T baking powder
1
1/2 cups milk
a
pinch of salt
Beat the eggs with the sugar using an electric mixer until they become a pale yellow.
Add
the flour, the melted butter, the lemon zest, a pinch of salt and stir by hand
to blend.
Add the milk and continue stirring until you have a smooth batter.
Add the baking powder through a strainer to avoid any lumps and mix until
baking powder is blended into the batter.
Easy does it. Don't over beat the
baking powder in the batter.
Pour
the batter into a buttered and floured cake tin, preferably a ring or tube cake
tin.
Cook at 350 degrees for about 40 minutes. It should be golden when done.
Thank you, Martha. See you in October!