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Bustrengo
A dense, fragrant San Marinese fruit and nut cake made with polenta and dried figs.
Prep
20 min
Cook
45 min
Servings
10
Difficulty
Easy
4.5
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A dense, fragrant San Marinese fruit and nut cake made with polenta and dried figs.
Bustrengo is the oldest and most characterful cake of San Marino and the Romagna region. Dense, chewy, and deeply fragrant, it is made with polenta, flour, dried figs, walnuts, and raisins, flavoured with orange and anise. It is not delicate or elegant β it is a cake built for mountain winters, packed with energy and flavour.
Serves 10
Combine polenta, flour, anise seeds, and a pinch of salt in a large bowl. Stir in figs, raisins, and walnuts.
Add the grated zest of 1 orange, 2 beaten eggs, 80 ml olive oil, and 200 ml warm water. Mix until a thick, dense batter forms.
Leave the batter to rest for 10 minutes while preheating the oven to 180 Β°C. The polenta will absorb moisture and swell.
Pour into a greased 23 cm round tin. Bake for 40β45 minutes until a skewer inserted in the centre comes out clean and the top is dark golden.
Cool completely before slicing. Dust with icing sugar if desired. Serve in thin wedges.
Do not overbake β a slightly moist interior is correct; it firms on cooling.
The cake improves in flavour after a day wrapped at room temperature.
Weigh dry ingredients on a scale instead of using cups β grams are the difference between a tender and a tough crumb.
Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
Add a shot of sapa (grape must syrup) or vincotto for extra depth.
Include dried apricots or dates alongside the figs.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas β adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Wraps well at room temperature for 4β5 days.
Bustrengo dates to at least the 16th century and is mentioned in old Romagnol chronicles as the celebratory cake of the autumn fig harvest.
Fine-ground instant polenta works, but the texture will be slightly less chewy.
Always at room temperature β it is too dense when warm and crumbles when too cold.
Yes β most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (120g / 4.2 oz) Β· 10 servings total
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