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Desserts

Bussolano (Mantuan Ring Cake), the Original Recipe

Bussolano is one of the traditional cakes of Mantua. Made with a few ingredients, it is quick and easy, with a rustic flavor that is perfect for breakfast.
Recipe Bussolano (Mantuan Ring Cake), the Original Recipe
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 40 minutes
  • Servings for 8 people

Bussolano from Mantua is a traditional cake from the culinary heritage of Lombardy. It is traditionally made with just a few ingredients: flour, sugar, butter, and eggs. In its original version it was a very hard ring cake, since it contained no leavening, which allowed it to keep for a long time and made it ideal for dunking.

Tradition has it that adults eat Bussolano dunked in wine, while children have it with a nice glass of milk. Today’s Bussolano is much softer and is perfect for breakfast or an afternoon snack.

If you are looking for more traditional recipes from Mantua, don’t miss the Mantuan Tagliatelle Cake, the Torta Sbrisolona, and the Agnolini. And now here is the recipe for Bussolano.

Ingredients for 8 people

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Method

  1. To make the Bussolano, start by putting the eggs, salt, cubed butter, and sugar in a bowl. Stir with a spoon and add the grated lemon zest, the flour, and the baking powder. Begin kneading until you get a smooth dough with no streaks of butter, adding as much milk as needed. Shape it into a low, wide block, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.
    Making Bussolano, step 1
    Making Bussolano, step 2
    Making Bussolano, step 3
  2. After the resting time, roll it with your hands into a log on a lightly floured work surface. Shape it into a ring and place it in a well-buttered ring pan 22 cm in diameter. Brush with the egg yolk and sprinkle with the pearl sugar. Bake in a hot oven at 180 °C (350 °F) for 35-40 minutes, or until golden.
    Making Bussolano, step 4
    Making Bussolano, step 5
  3. Once it is baked, let your Bussolano from Mantua rest and serve it at room temperature, perhaps with a nice glass of milk for a special breakfast. Finally, remember to download our App with exclusive content and fewer ads!
    Bussolano, the original recipe

Variations and Alternatives

To make your Bussolano even more flavorful, you can replace the lemon zest with a little anise liqueur (Sambuca).

Tips

If you want your Bussolano to be softer, you can whip the egg whites and fold them into the dough at the end, adding a little more milk.

Storage

By its nature, Bussolano keeps for a long time, preferably in a cake tin or a paper bag.

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