Bustrengo (Romagna Cornmeal and Fruit Cake)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Easy

Bustrengo (Romagna Cornmeal and Fruit Cake)

A dense, moist, homey cake that uses breadcrumbs and cornmeal to hold together apples, figs, raisins and walnuts, flavored with olive oil and citrus zest. It is our home-sized take on the traditional farmhouse cake. Makes 1 cake in about 1 hr 30 min.

Prep 30 min

Cook 60 min

Total 1 hr 30 min

Servings 12

Ingredients

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servings

⅔ cup (100 g)fine cornmeal
1 ⅔ cups (200 g)all-purpose flour
1 cup (100 g)dry breadcrumbs
¾ tsp (5 g)fine salt
¾ cup (150 g)granulated sugar
3 (150 g)eggs
2 cups (500 ml)whole milk
¼ cup (60 ml)extra-virgin olive oil
2 tsp (4 g)lemon zest
2 tsp (4 g)orange zest
1 lb (500 g)apples, peeled, cored, finely chopped
¾ cup (100 g)dried figs, chopped
¾ cup (100 g)raisins
⅔ cup (80 g)walnuts, chopped

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Instructions

Heat the oven to 340 F (170 C). Oil a 10-inch (25 cm) round or 9 by 13 inch pan with olive oil.
Stir the breadcrumbs into the milk and let soak 10 minutes.
Whisk the eggs and sugar, then stir in the olive oil, zests and the breadcrumb-milk mixture.
Combine the cornmeal, flour and salt and stir into the wet mixture until just blended.
Fold in the apples, figs, raisins and walnuts.
Spread in the pan and bake 55 to 60 minutes, until deep golden and a skewer comes out clean. Cool in the pan.
Cut into squares or wedges and serve at room temperature.

Tips

Chop the apples small so the cake slices neatly.
Use fine cornmeal for a tender crumb.
Let it cool fully; it sets as it rests.
Good with sweet dessert wine.

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Recipe FAQ

How long does it take to make bustrengo (romagna cornmeal and fruit cake)?

Plan on 30 minutes of prep and 1 hour of cooking. The recipe makes 1 cake (12 servings).

How should I store bustrengo (romagna cornmeal and fruit cake)?

Keep covered at room temperature 3 days, or refrigerate up to 1 week.

Can I make bustrengo (romagna cornmeal and fruit cake) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

A rustic cake from the Romagna area around Rimini and San Marino, made with cornmeal, bread, dried fruit and nuts. Serve it with sweet dessert wine.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

343 Calories / serving

12.4g Fat

53.0g Carbs

7.4g Protein

25.9g Sugar

Whole recipe (12 servings): ~4116 cal · 149g fat · 636g carbs · 89g protein · 311g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.