The humble berlingozzo is a very old Tuscan breakfast cake that dates back to the Renaissance. It wouldn't be unusual for it to show up on the table of Cosimo l (1389-1464). In those days, Florentines loved their sugar so much they couldn't wait until dessert. And then for dessert they would even sweeten their maccheroni!
And one more thing. Berlingozzo is also the name of of a mask worn on the feast of Giovedi' Grasso.
Ingredients
-gr 100 butter
-gr 400 plain flour
-2 whole eggs + 2 egg yolks
-gr 200 sugar grated
-zest of 1 lemon
-ml 100 unskimmed milk
-1 teaspoon baking powder salt
Directions
Pre-heat the oven to 180°C. Grease and sprinkle with flour a 20 cm ring-shaped baking tin (use 20 gr butter + 20 gr flour). In a bowl, vigorously mix the remaining flour and butter, eggs and yolks, sugar, lemon zest, milk, baking powder and a pinch of salt. Pour into the tin and bake for 40 minutes.
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