Here is a typical Christmas cake of Piedmont
The regional recipes of the Italian Christmas tradition are many. Very interesting are particularly those concerning cakes such as the Fugasa D’la befana typical of Piedmont. Italian Traditions will guide you on the discovery of this traditional Christmas cake that is prepared at this time of year. In particular we will explain the meaning of its name and we will tell you the history of its origin, will introduce the places where it is prepared and present the recipe to make it and the necessary ingredients.
Credits: Turin Mamma
What is the Fugasa d’la Befana?
It is a dessert that has been prepared since ancient times in the province of Cuneo and Piedmont for the Epiphany holiday. It is meant to be eaten in company. In fact there is a particular ritual related to the cake in question. This dessert has a surprise which makes the festivities more enjoyable. It comes to the table in the form of a roundish, soft and aromatic sponge, with a shape that recalls that of a daisy.
Its history
The Fugasa D’ia Befana is a very ancient dessert, and its origin could have even anticipated that of comparable traditional cakes such as the better known Christmas panettone or the Easter colomba. Very interesting is the ritual related to the way it is eaten. In fact two fava beans were traditionally cooked inside the cake. One white and the other black. Those who found them in their slice had to respectively pay the focaccia and offer the wine. Over time it was made only for the day of the Epiphany and for this reason it took the name of Focaccia of the Befana.
Where and when is it prepared?
The territory in which it has been made since time immemorial is that of the province of Cuneo. But you can find it all over Piedmont. Today the recipe is known throughout Italy. Tradition wanted this dessert to be prepared only on the occasion of the Epiphany, and still today it is the occasion on which it is prepared both in the homes and in the many confectioneries of the region
The traditional recipe
To make this traditional cake you should follow the indications present in the original recipe in particular regarding the ingredients to be used. In fact, according to the typical Piedmontese recipe, these ingredients must be used:
- 250 g of 00 flour
- 12 g of Brewer’s yeast
- 200 g sugar
- 120 g butter
- 2 eggs
- 100 g candied fruit
- 1 Vanilla bean
- Salt
- Lukewarm milk
- 1 egg yolk
- Sugar to sprinkle
For its preparation it is necessary to proceed by pouring the flour onto a surface and adding an egg to the center along with all the other ingredients. Mixing well, lastly add the candied fruits. Work the dough in a mixer for about 10 minutes. Once ready it must be left to rise for the whole night. Then, roll out the dough in a round pan. Using a glass positioned in the center, draw twelve segments of equal size. Now put it in the oven at 180 degrees for 30 minutes.
The cakes of the Italian Christmas tradition are very interesting. Their recipes also have an ancient origin and even today they are prepared for special occasions. They are typical products of some regions that over time have spread throughout the rest of Italy. If you want to discover other regional products typical of the holidays we recommend reading this article too. Now that you know the Fugasa d’Ia Befana, you just have to taste it.