There St. Martin’s cake represents a delicious dessert which has its roots in the culinary tradition of various Italian regions, although it is particularly celebrated in some geographical contexts. Its origin is closely linked to the feast of San Martino, which is celebrated on November 11th. The tradition of preparing a dessert in honor of the Bishop of Tours is influenced by regional variations which, in turn, reflect local gastronomic peculiarities. However, the common element is its association with the celebration of Saint Martin, the patron saint of bakers and, more broadly, of people involved in the production and distribution of bread. From a historical point of view, St. Martin’s cake was prepared for the first time in medieval convents, where the skilled hands of the nuns contributed to the creation of this rich and aromatic dessert. Over time, the traditional recipe it has undergone minimal changes, preserving its distinctive characteristics. Its preparation involves the use of high quality ingredients, including flour, sugar, eggs, butter, jam, candied fruit and dried fruit, especially walnuts and almonds. The combination of these ingredients gives the dessert a soft texture and a rich flavor. Ready to bring it to the table St. Martin’s cake? Follow our recipe and you will create an unprecedented delicacy!
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