Some recipes are remembered by taste rather than written down. This Brazadela is one of those recipes for me: a simple Romagna breakfast cake that brings back memories of my childhood and, above all, of my grandmother. I didn’t have her original recipe, so I had to recreate it from memory — trying to capture not just the ingredients, but the flavour I remember from those mornings.

Ingredients

Makes 2 loaves

• 400 g Italian “00” flour
• 150 g lard
• 200 g granulated sugar
• 3 medium eggs
• 12–15 g baking powder
• 3 g salt
• finely grated zest of 1 lemon

For the topping

• a little milk, for brushing
• 15 g granulated sugar
• 25 g pearl sugar

Directions

1. Place the lard and sugar in a food processor fitted with the blade and process until well combined.
2. Add the eggs and process until fully incorporated.
3. Add the flour, baking powder, salt and lemon zest. Process briefly, then transfer the dough to a work surface and finish working it by hand, taking care not to overwork it.
4. Divide the dough into two portions and shape them into two slightly flattened oval loaves.
5. Place them on a baking tray lined with parchment paper, leaving space between them.
6. Lightly brush the surface with milk and sprinkle with the granulated sugar and pearl sugar.
7. Bake in a preheated static oven at 170°C / 340°F for approximately 33–34 minutes.
8. The internal temperature should reach 95–96°C / 203–205°F.
9. Allow to cool completely before slicing.

Note: dividing the dough into two loaves is mainly about achieving even baking. A single, thicker loaf risks remaining underbaked in the centre and collapsing.