Stroscia Cake of Pietrabruna

by: Enrica Monzani

  • Preparation 20 min
  • Cooking 20 min
  • Portions 4 pers.

Ingredients needed

  • 2 cups Favuzzi “00” Flour
  • 1 tsp. baking powder
  • 2 tbsp. Favuzzi Organic sicilian blood orange marmalade
  • 2/3 cup granulated sugar + 1 tbsp. to dust on top
  • 1 pinch Favuzzi Fleur de sel
  • 1/3 cup Favuzzi Moderate or Robust intensity extra-virgin olive oil
  • 1/3 cup Vermouth or Marsala wine
  • 1 whole lemon, zested

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Steps of preparation

  1. Preheat the oven to 350°f (180°c).
  2. Sift the flour, baking powder and sugar over a large bowl.
  3. Form a well in the centre, add a little olive oil and begin kneading with your hands. Add the rest of the oil, little by little, and alternating with the wine while you continue to knead gently. Add the grated lemon zest.
  4. Work the dough until you get the consistency of shortbread pastry. You’ll know it’s ready when it stays together.
  5. Line an 8-inch (20 cm) round baking pan with parchment paper.
  6. Fill the baking pan with the dough, spreading it out using your hands. Dust the tablespoon of granulated sugar on top.
  7. Bake for about 20 minutes or until it’s golden brown and the smell of sweet fritters fills the room.
  8. Let it cool before serving.
  9. Ligurian tradition mandates that you don’t cut it with a knife but break it with your hands!
  10. You can have it as is, with vini da meditazione or ice cream, or top it with organic sicilian blood orange marmalade.

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