Certosino di Bologna
Certosino di Bologna is a traditional spiced Christmas cake packed with honey, dark chocolate, toasted nuts, and vibrant candied fruits.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •22 cm round cake tin
- •Saucepan
- •Wooden spoon
- •Pastry brush
- •Baking parchment
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 11 g
- carbs
- 68 g
- fibre
- 5 g
- protein
- 6 g
- calories
- 390 kcal
Instructions
- 1
Grease a 22 cm round springform tin and line the base and sides with baking parchment.
- 2
Gently heat the honey and water in a saucepan over low heat until warm and fully liquid.
- 3
Remove the pan from the heat and stir in the chopped dark chocolate until melted and glossy.
- 4
Fold in the mostarda bolognese, diced candied peel, pine nuts, half the almonds, and ground spices.
- 5
Add the sifted flour and baking powder, stirring firmly to create a very dense, sticky dough.
- 6
Spoon the mixture into the prepared tin and level the surface with a damp spatula.
- 7
Decorate the surface symmetrically with the remaining whole almonds, whole candied cherries, and candied fruit strips.
- 8
Bake at 160°C for 45 minutes until the cake is firm to the touch.
- 9
Brush the hot surface generously with two tablespoons of warmed honey to create a brilliant glaze.
- 10
Cool completely in the tin, then wrap tightly in parchment to mature before slicing thinly.
Chef's tips
Allow the cake to rest in a cool, dark place for at least two weeks before cutting, as the texture softens and flavours deepen. Slicing with a sharp, warm knife ensures clean cuts through the dense fruit and nuts.
Ingredient substitutions
- mostarda bolognese (traditional spiced plum and fruit jam) → thick plum jam or prune butter with a pinch of black pepper
- miele millefiori (wildflower honey) → chestnut honey for a deeper, more bitter edge
Storage
Wrap tightly in baking parchment and tin foil and store in a cool, dry pantry for up to two months.
Reheating
Serve at room temperature; do not reheat as warming alters the texture of the glaze and candied fruit.
Common mistakes to avoid
- •Baking at too high a temperature, which scorches the honey and dries out the crumb.
- •Cutting into the cake immediately after baking before the spices and candied fruits have rested and softened.
Serving suggestions
Cooked Certosino di Bologna?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Emilia-Romagna
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
