Bustrengo is a traditional Italian (from Emilia Romagna) recipe for a classic cornmeal, flour and breadcrumb cake with apples, honey, milk figs, raisins and citrus zests. The full recipe is presented here and I hope you enjoy this classic Italiaan version of: Bustrengo.
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This is another recipe that's prepared in both San Marino and in Emilia-Romagna, Italy.
Ingredients:
70g fine cornmeal
280g plain flour
235g fresh breadcrumbs
1/2 tsp coarse sea salt
3 eggs
60ml olive oil
400ml milk
5 tbsp honey
450g peeled, cored and diced apples
100g dried figs, diced
100g seedless raisins
freshly-grated zest of 1 lemon
freshly-grated zest of 1 orange
Method:
Combine the cornmeal, plain flour, breadcrumbs, salt, eggs and oil in a bowl. Beat until thoroughly mixed then blend in the milk and honey to form a batter. Stir in the apples, figs, raisins and citrus zests, folding to mix.
Turn the batter into a buttered and floured springform pan then transfer to an oven pre-heated to 165°C and bake for about 50 minutes, or until coloured golden brown and cooked through. Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely before slicing and serving.
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