Bensone cake

This is a cake which can be kept for some days, and it is possible to consume it all year round. Equally suitable for breakfast or afternoon tea. A typical sweet cake from the classic cuisine.

  • Time

    1 hour and 15 minutes

  • Difficulty

    Medium

  • Course

    Desserts and Fruit

  • Italian Region

    Emilia-Romagna

Ingredients

  • 1 ¾ lb all-purpose flour
  • 7 oz eggs
  • 7 oz granulated sugar
  • ½ lb butter
  • lemon zest, grated
  • ½ oz baking powder
  • 3 ½ oz milk
  • 1 ¾ oz coarse sugar
  • ¾ oz confectioners sugar

Preparation

30 minutes preparation + 45 minutes cooking

Step 1

In a small mixer, whisk the sugar and butter.

Bensone cake - step 1

Step 2

Add the eggs and milk and mix everything together well.

Bensone cake - step 2

Step 3

Add the chemical yeast to the flour, sieve, and add the grated lemon.

Bensone cake - step 3

Step 4

Incorporate the flour mixture with the contents of the food mixer.

Bensone cake - step 4

Step 5

After making the dough, roll it with the hands to form a sausage.

Bensone cake - step 5

Step 6

In a baking tray, lined with oven paper, lay out the dough in the shape of an "S”.

Bensone cake - step 6

Step 7

With the aid of a brush, render the surface golden using the beaten egg, sugar grains and powdered sugar. Bake at 360°F for 40 - 45 minutes.

Bensone cake - step 7

Chef's Tips

It is a good idea to keep these in a transparent bag, hermetically sealed, only when they have cooled sufficiently, however.

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