The Bensone

The classic cake of Modena, simple and antique is Bensone. Its preparation has remained unchanged over the centuries, as when, in 1300, on 1 December, the day dedicated to Saint Eligius, patron of blacksmiths and goldsmiths, the Modenese community offered it as a gift to the Guild of these artisans. The Bensone recipe, at that time, provided a mixture of flour, eggs, butter, milk and honey. The latter ingredient – as in all other preparations of kitchen – had given way to sugar cane before and after beet sugar. Today as yesterday, the Bensone comes to the table at the end of the meal, when the glasses of Lambrusco are yet to be completely empty and it is pleasant soak, a bit ‘at a time, the golden and soft cake, it’ll quickly get the purple color of the wine.
Is great also with coffee or milk-coffee.

Serves 6
500 grams of flour;
250 grams of sugar;
100 grams of butter;
3 eggs (of which 2 whole and one yolk);
1 teaspoon baking powder;
grated zest of 1 lemon;
1 pinch of salt;
milk q.b .;
granulated sugar q.b..


Mix flour with baking powder, add sugar, eggs and grated lemon peel;
Melt the butter, add the flour and begin to knead until mixture is smooth; If it is necessary add a little ‘milk.
Lined a plate with baking paper and place the bensone forming a kind of flat bread; engrave the surface with a knife lengthwise, brush with egg yolk and sprinkle with granulated sugar.
Bake in preheated oven at 170 degrees for about 40-45 minutes.
Always test to ensure that the cake is completely cooked inserting a toothpick.
Once ready, let cool and serve.

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