Ingredients<\/p>\n
Serves 6<\/p>\n
500 grams of flour;
\n250 grams of sugar;
\n100 grams of butter;
\n3 eggs (of which 2 full plus one yolk);
\n1 teaspoon baking powder;
\ngrated zest of 1 lemon;
\n1 pinch of salt;
\nq.b milk .;
\ngranulated sugar q.b ..<\/p>\n
Method<\/p>\n
Mix flour with baking powder, add sugar, 2 eggs and grated lemon rind; melt the butter, add the flour and begin to knead until mixture is smooth; if you need add a little milk; prepare a baking tray lined 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 C. for about 40-45 minutes.<\/p>\n
Always do the toothpick test to ensure that the cake is cooked perfectly; Once ready, let cool and serve.<\/p>\n
Variation: Before shaping bensone you can fill with jam, traditionally with “sapore”, failing with plum jam not too sweet.
\n<\/p>","protected":false},"excerpt":{"rendered":"
Ingredients Serves 6 500 grams of flour; 250 grams of sugar; 100 grams of butter; 3 eggs (of which 2 full plus one yolk); 1 teaspoon baking powder; grated zest of 1 lemon; 1 pinch of salt; q.b milk .; granulated sugar q.b .. Method Mix flour with baking powder, add sugar, 2 eggs and grated lemon rind; melt the butter, add the flour and begin to knead until mixture is smooth; if you need add a little milk; prepare a baking tray lined 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 C. for about 40-45 minutes. Always do the toothpick test to ensure that the cake is cooked perfectly; Once ready, let cool and serve. Variation: Before shaping bensone you can fill with jam, traditionally with “sapore”, failing with plum jam not too sweet.<\/p>\n","protected":false},"author":7,"featured_media":6779,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[796],"tags":[],"class_list":["post-6780","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-2"],"_links":{"self":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/comments?post=6780"}],"version-history":[{"count":0,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6780\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media\/6779"}],"wp:attachment":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media?parent=6780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/categories?post=6780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/tags?post=6780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}