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The “berlingozzo” from Lamporecchio

This simple ring-shaped cake has its origins in the time of the Medici and is a typical Carnival cake, its name appearing to derive from the word “Berlingaccio” meaning “Fat Thursday”. It is known more or less everywhere but in Lamporecchio there is a real tradition surrounding this cake, kept alive by the confectioners who make it just as it was made in the past. The secret of the Berlingozzo is in the combination of local ingredients such as extra virgin olive oil.

Ingredients:
350g plain flour
3 eggs
2 egg yolks
200g sugar
½ cup of fresh milk
½ cup extra virgin olive oil
zest of 1 lemon
1 teaspoon of baking powder
a pinch of salt

Method:
Beat the egg and sugar together, then add the oil, the salt, the lemon zest and fold the sifted flour in slowly. Add the milk and finally the baking powder. Pour into a greased and lined ring-shaped cake tin and bake at 150° for 40 minutes. Once cooked, leave to cool, turn out of the tin and dust with icing sugar. Delicious eaten with a nice glass of vin santo.