Il Bustrengo

Method

1. Grease a round baking pan with butter and sprinkle with flour.
2. Peel and chop the apples into small irregular pieces.
3. Soak the stale bread in a little water, then squeeze it well and mix in a splash of limoncello.
4. In a large bowl, beat 3 eggs with 200 g of sugar (or honey) until frothy.
5. Add the grated zest of one lemon and one orange.
6. Add the chopped apples and mix.
7. Break 100 g of dark chocolate into pieces and add to the bowl.
8. Squeeze the soaked bread again to remove excess liquid, then add it to the mixture.
9. Add a pinch of salt.
10. Sift together 100 g of cornmeal (yellow flour) and 200 g of white flour, then fold into the mixture.
11. Pour in 1/2 liter of whole milk and mix well.
12. Add a generous drizzle of extra virgin olive oil (or melted butter) and stir.
13. Pour the batter into the prepared pan.
14. Bake in a preheated oven at 160–170 °C (static or fan) for about 60–70 minutes, until golden and a skewer comes out clean.
15. Let it cool before slicing.