Berlingozzo cake

The Berlingozzo carnival cake has ancient origins. It is often mentioned in fifteenth and sixteenth century documents which talk about carnival. It was traditionally eaten on the Thursday before Easter (called ‘Berlingaccio’) which closed the carnival celebrations.

4 eggs
300g sugar
400g flour
100g butter
1 sachet of yeast
1 glass of milk
Aniseed seeds
A pinch of salt

Melt the butter in the milk and add the egg yolks, sugar, flour, aniseed seeds and the yeast, mixing well. Slowly add the whipped egg whites and the pinch of salt. Pour into a well greased ring-shaped cake tin and bake for 45 minutes at 180 degrees.

Source: APT di Prato