Local products18 August 2019

Recipe of the week:A fugazza de Baaucu (Badalucco cake)

Simple and touching, this cake is quickly made.

Credit Flickr

Credit Flickr


  • flour 400 g
  • sugar 150 g
  • butter 80 g
  • eggs 2
  • whole milk 300 g
  • fresh brewer's yeast 30 g
  • pine nuts 80 g
  • raisins 100 g
  • icing sugar

For the Badalucco cake (A Fugazza de Baauccu) you need a shape with 28 cm diameter

[Credit Flickr]


  1. Soften the Raisins in warm water; Put the flour in a bowl with brewer's yeast and sugar and mix the ingredients for the first time.
  2. Add the butter (at room temperature), then the beaten eggs and  knead the whole, moisten the mixture with lukewarm milk; the dough should be semi-liquid.
  3. Wring the raisins well, add them to the mixture, also 3/4 of the pine nuts; work the dough well with the help of a wooden spoon (or a kneader).
  4. Grease and sprinkle the baking tin with flour, pour the mixture into it, pour in a little milk and add the remaining pine nuts; Place the mold in a dry place for at least one and a half hours.
  5. Bake in a preheated and ventilated oven at 160 ° C for 50 minutes (oven: 180 ° C for 50 minutes). After cooking, let it cool and sprinkle with powdered sugar.

Note: For lactose intolerance, you can replace the butter with olive oil.

Judit Neuberger

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