Bustrengo from San Marino
A rustic, dense cake made with corn and wheat flour, breadcrumbs, apple, figs and raisins, sweetened with honey and baked.
Bustrengo is a traditional cake from San Marino that is also found in nearby areas. This version combines fresh and dried fruit with flour, breadcrumbs and honey for a moist, compact crumb.
Ingredient allergens
Allergen listDepends on the product
-
Cereals containing gluten
Breadcrumbs
Ingredients without verified allergen data 12
Ingredients without verified allergen data: Corn flour, Wheat flour, Salt, Eggs, Olive oil, Milk, Honey, Apples, Dried figs, Raisins, Lemon, Orange.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Prepare the oven and dry mixture
Heat the oven to 160 °C. In a large bowl, mix the corn flour, wheat flour, breadcrumbs and salt.
Temperature: 160 °C / 320 °FReady to continue when: The flours, breadcrumbs and salt are evenly combined.
5 min - 02
Add the wet ingredients
Add the eggs and olive oil to the dry mixture and stir. Pour in the milk and add the honey; mix until the batter is thick and even.
Ready to continue when: There are no pockets of dry flour, and the honey is fully incorporated.
5 min - 03
Add the fruit and zest
Fold in the diced apples and dried figs, the raisins, and the lemon and orange zest. Stir gently to distribute them throughout the batter.
Ready to continue when: The fruit and zest are spread throughout the batter.
5 min - 04
Bake the bustrengo
Transfer the batter to a greased baking dish and spread it evenly. Bake at 160 °C for 25–30 minutes.
Temperature: 160 °C / 320 °FReady to continue when: The surface is golden and the centre looks set.
30 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.