
Buccellato is a traditional cake to celebrate the spring in Tuscany. It’s an ancient recipe dating back to medieval times. Today there are as many versions as there are cooks, and the term has taken on a generic quality that typically means rustic cake. This lemon version is slightly sweet with a bread-like crumb. The dense cake is soaked in Vin Santo before being served with blackberry sauce and cream.
Lemon Buccellato with Blackberries, Cream and Vin Santo
Print This Recipe Yield 6Source The cookbook Tuscan CuisinePublishedserves 6

Ingredients
- 1 pint fresh blackberries, washed and dried
- 200 gram sugar
- 2 tablespoon fresh squeezed lemon juice
- 10 gram dry activated yeast, at room temperature
- 50 gram unsalted butter, cubed and at room temperature, plus more for bowl
- 400 gram all-purpose flour, plus more for kneading
- milk, at room temperature
- 1 pinch salt
- 2 pinch baking soda
- 1 zest and juice of lemon, separated
- 3 large eggs, lightly beaten
- vin santo
- barely sweetened whipped cream for garnish
- additional whole blackberries for garnish, optional
Directions
Put the blackberries and 50 grams of sugar into a saucepan set over medium heat. Cook the mixture stirring occasionally. Once the blackberries begin to release their juice mash them with a spoon until the mixture is soft and just begins to boil. Remove from heat and press the mixture through a fine sieve or cheesecloth-lined strainer. Set aside. This sauce may be kept covered in the refrigerator for 5 days.
Place a large mixing bowl onto a scale. Using the tare feature, return the reading to zero. Sift in 400 grams of flour. Tare the scale to zero. Add 150 grams of sugar. Tare the scale to zero, then add 50 grams of butter.
Using a fork or a pastry blender work the mixture into a dry coarse sandy consistency, with the butter well distributed.
In a small glass or on a small plate, mix just enough milk into the yeast to form a paste. Scrape this mixture into the flour mixture, followed by salt, baking soda, lemon zest and juice. Add the eggs, stirring until just combined.
Scrape the dough onto a lightly floured surface and knead it until it become smooth and elastic. Form the dough into a ball and place it into a buttered bowl. Cover the bowl with a clean dry cloth allowing it to sit undisturbed about 4 hours.
At the end of the waiting period preheat the oven to 325 degrees F. Transfer the rested dough to a lightly floured surface and knead it again for a few minutes. Shape the dough into a 12″ x 4″ inch log, placing it onto a baking sheet. Bake in the oven about 40 minutes. Then allow the cake to cool about 30 minutes before serving. This cake really is best served warm, but it’s not mandatory.
To serve, cut the ends of the cake, saving them for another purpose. Slice the remainder into 12 equal pieces. Pour about 1 inch of Vin Santo into a bowl large enough to accomodate 1 slice of cake laying flat. Dip each slice into the wine, turning it once to allow it soak up the wine. Repeat with the additional slices adding more wine as needed.
Lay 2 slices of cake on each of 6 plates. Drizzle a little of the blackberry sauce alongside and top with a dollop of the whipped cream and (optionally) additional whole blackberries.
I am not overly fond of champagne but it just doesn’t feel right for some reason to make a toast for the New Year with out it.
I just tried a sparkling Shiraz last week and fell deeply in love with it. I’m not sure I will ever go back to champagne. that being said, no matter what bubbly you pick (particularly if you go for a cheap one), you can spice it up with some of these Australian fingerlimes! LOVE. THEM. So fun.…
Very informative! Hope your having a fantastic time in Panama.
I don’t care how it’s made or where it comes from. Just pour me a few or six glasses. Thank you very much!
When are you back. I don’t feel right with my Sippity sup out of the country?
Adore reading all the background behind the Champagne.
The preferred sweetness for me is demi-sec or doux…of course 🙂
Happy and Sweet New Year 2010 to You!
Cheers,
Gera
We will be toasting with a modest Veuve Clicquot, santé!
I tend to favor sparkly wines for NYE or casual Saturday afternoons. Love Proseco and it’s usual more inexpensive than champagne. Happy new year!
Great post.
My favorite Champagne is Heldsieck Monopole Brut Top NV. The first time I popped open a bottle was during the Super Bowl two years ago. It started out as a sip at noon and ended up as a guzzle by 12:05. I’m serious, it was that good. Cost: $35
My favorite Sparkling Wine is an Oregon. Argyle Extended Tirage, 1998. Cost: $50-ish
Also love a good Prosecco —
also have enjoyed Chandon, Gloria Ferrer …
Thanks to you I am officially in the mood for NYE
CHEERS and “clink”
Good primer on this holiday necessity, except apparently in Sydney where they outlawed champagne toasts in public, as I understand. Quelle horror!