Buccellato di Lucca
The Buccellato di Lucca is a traditional Tuscan sweet ring cake, a gastronomic symbol of the city. Characterized by raisins and anise seeds, this ring-shaped dessert is perfect for breakfast or as an afternoon treat. The recipe, passed down through the centuries, represents the excellence of Luccan pastry-making.
Preparation
- 1
Soften the butter at room temperature, then cream it together with the sugar until you obtain a light and fluffy mixture.
- 2
Add the eggs one at a time, mixing well after each addition to incorporate air into the dough.
- 3
In a separate bowl, sift the flour together with the baking powder and salt, then add it to the butter and egg mixture.
- 4
Mix gently until you obtain a homogeneous dough, then incorporate the raisins and anise seeds.
- 5
Pour the dough into a previously buttered and floured ring cake pan, levelling the surface well.
- 6
Bake in a preheated oven at 180°C for about 50-60 minutes, until a toothpick inserted in the center comes out clean.
- 7
Let cool in the pan for 10 minutes, then remove the buccellato and let it cool completely on a wire rack.
Chef's Tips
If the raisins are too dry, soak them in lukewarm water for 15 minutes before use. The buccellato keeps well in an airtight container for 3-4 days.