Marcella Hazan

Lunigiana’s Confirmation Cake

Buccellato Dell a Lunigiana

Preparation info

  • 8 to 10

    portions

    • Difficulty

      Easy

Appears in

top 1000Marcella Cucina

Marcella Cucina

By Marcella Hazan

Published 1997

  • About

Lunigiana is an area that encloses the mountainous districts of three regions, Tuscany, Emilia-Romagna, and Liguria. Buccellato is a Tuscan cake that accompanied the ritual celebration of a child’s confirmation. It is a good, simple cake.

Ingredients

  • 3 cups flour plus flour for dusting the baking pan
  • 2½ teaspoons baking powder
  • Salt

Method

  1. Turn the oven on to 350°F.
  2. Combine in a mixing bowl the flour, the baking powder, and a pinch of salt.
  3. Break the eggs into a food processor bowl, add the sugar, and run the metal blade until the eggs swell and become colored a pale yellow.
  4. Put the butter in a small saucepan and melt it over very low heat. Do not let it come to a simmer.