Berlingozzo Cake Recipe

Name: Berlingozzo Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 grams flour; 250 grams sugar; grated lemon peel; 1 tablespoon anise seeds; spices Tuscan, powdered, cinnamon, coriander, nutmeg, cloves; salt; 2 teaspoons baking powder; 4 eggs; 1/2 cup milk warm; 1/2 cup extra-virgin olive oil

Servings: persons

400 grams flour
250 grams sugar
grated lemon peel
1 tablespoon anise seeds
spices Tuscan, powdered, cinnamon, coriander, nutmeg, cloves
salt
2 teaspoons baking powder
4 eggs
1/2 cup milk warm
1/2 cup extra-virgin olive oil

1
Preheat the oven to 170C.
2
Beat the eggs with the sugar until light and foamy.
3
Add the oil, the grated peel of 1 lemon, and the powdered spices.
4
Sift the flour with the baking powder and a pinch of salt. Add to the egg mixture alternating with the milk. The batter should be smooth and creamy.
5
Butter and flour a bundt pan and add the batter.
6
Bake for approximately 45 minutes or until the cake is done.
7
Sprinkle with powdered sugar and serve.

1035

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 400 grams flour, 250 grams sugar, grated lemon peel, 1 tablespoon anise seeds, and more.

Yes, Berlingozzo Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Berlingozzo Cake

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