Italian Festive Cake (Bustrengo)


Italian Festive Cake (Bustrengo) : beautiful flavours to enjoy !

Italian Festive Cake (Bustrengo) : beautiful flavours to enjoy !

My friend has sent me freshly picked tangerines and oranges from the coast, several days ago. I am specially thankful for the batches I receive every year since they are not chemically treated.
So, to make the best use of them, both juice and skin, I decided to make Italian Festive Cake (Bustrengo) for a weekend and then prepare some tangerines pulpa ( it freezes well ) so we could make Whole Tangerine Orange Bundt Cakes  l later on, during the first months of the next year.

Italian Festive Cake (Bustrengo) : beautiful flavours to enjoy !
Dried figs, dark rum, polenta, apples, olive oil and honey combined together create the most beautiful festive ingredients to have for holidays. The cake is of dense kind and is kept well for days ( in the fridge ), keeping the original flavours. We don’t enjoy raisins so I did not add them to the batter although most of the families do include them, previously soaked in dark rum.

Italian Festive Cake (Bustrengo) : beautiful flavours to enjoy !

If you decide to make Bustrengo, I recommend you enjoy a slice of it in the morning with your first cup of coffee, watching snow falling from the wormth of your home or maybe in the afternoon with a cup of tea.
Whichever way you decide to combine, I hope you enjoy it as much as my family does and wish you all have very happy holidays and healthy and prosperous days to come.

5 from 9 votes

Italian Festive Cake (Bustrengo)

Italian Festive Cake (Bustrengo) : beautiful flavours to enjoy !
Course Dessert
Cuisine Italian
Keyword Italian Festive Cake (Bustrengo)


  • 11/2 cup yellow polenta
  • ¾ cup all purpose flour
  • 1 tsp lemon zest
  • 1 Tbsp orange zest
  • Pinch of salt
  • 4 Tbsp white sugar
  • 1/3 tsp cinnamon
  • 3/4 cup dry figs, chopped
  • 2 ½ Tbsp dark rum
  • 2 eggs
  • 1 large apple, peeled, cored, grated ( makes 1 cup )
  • 2 Tbsp honey
  • 4 Tbsp olive oil
  • ½ cup milk
  • ½ cup tangerine juice ( 1 large tangerine )


  1. In a mug, combine chopped figs and dark rum and leave aside.
  2. Preheat the oven to 180 C / 356 F.
  3. Grease rounded 7 inches pan and leave aside.
  4. In a medium sized bowl, combine polenta, all purpose flour, lemon and orange zest, salt, sugar and cinnamon. Leave aside.
  5. In another bowl, mix wet ingredients : eggs, honey, olive oil , milk and tangerine juice.
  6. Add dry ingredients to the wet ones. At the end add apples and combine well.
  7. Pour the mixture into the pan.
  8. Top the mixture with figs. Some of them will sink and it is allright.
  9. Bake for 45 minutes. when done, leave to rest for 10 minutes and loose the pan.
  10. Serve warm, garnished with powdered sugar.

  11. Keep in the fridge but I suggest to warm in microwave when having next slice to enjoy.


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