Fregolotta

Fregolotta is a low, crumbly lemon cake, baked in the oven and cut into wedges while still warm.

4 servings

Easy

Veneto

EasyVeneto

Fregolotta is a simple and compact baked dessert, suitable for breakfast or a snack. afternoon snack It enhances a crumbly texture and a distinct lemon aroma. Its main characteristic is its moderate thickness: the dough is rolled out to a thickness of no more than two centimeters, allowing for even cooking and a golden brown surface without losing its structure. Butter enhances the richness. of the mixture, while the sugar complements the lemon zest with an essential sweetness. The distinctive technique is passing the dough through a food mill, which helps distribute it unevenly but evenly in the pan. Fregolotta is considered a traditional Venetian dish.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the mold

Butter and flour a 25-centimeter (9.84-inch) round cake pan. Spread the batter evenly over the bottom and sides so the dough releases more easily after baking. Have the pan ready before working. the mixture, because you will need to transfer it quickly.

Melt the butter

Melt the butter in a double boilerKeeping the heat moderate and without bringing it to a boil, stir until completely liquid and smooth; the butter should be clear and warm, but should not darken or develop a toasted aroma.

Combine sugar and lemon

Combine the melted butter, sugar, and grated lemon zest. Mix until the ingredients are evenly distributed. the mixture It should appear smooth, with the zest finely dispersed and no dry areas of sugar on the bottom.

Incorporate the flour

Add the flour to the mixture Mix quickly, working only as needed to combine the ingredients. You'll get a smooth, consistent dough, with no visible flour residue; proceed immediately to the next step to maintain its workability.

Shape in the mold

Pass the dough through a food mill directly into the buttered and floured pan. Spread it out in an even layer, keeping it no more than two centimeters thick: this ensures even baking and the characteristic low shape of the fregolotta.

Bake in the oven

Bake at 180°C (356°F) until the top is cooked through and evenly golden. Check that the cake has maintained its thickness and that the structure is firm; do not remove it until the batter appears completely firm.

Hot cut

Remove the fregolotta from the oven and immediately cut it into wedges while it's still warm. Carefully score and separate the portions: at this stage, the cake is soft enough to be divided precisely, but as it cools, it will tend to firm up.

Chef's Tips

Keep the layer within two centimeters and cut the fregolotta as soon as it comes out of the oven: when warm it divides more easily without compromising the shape of the wedges.