Frustingo
Frustingo, also known as frustingolo in dialect, is a dense Piceno Christmas cake packed with dried figs, walnuts, dark chocolate, and spiced anise liqueur.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •Large saucepan
- •22 cm round baking tin
- •Parchment paper
- •Chef's knife
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 17 g
- carbs
- 56 g
- fibre
- 6 g
- protein
- 6 g
- calories
- 390 kcal
Instructions
- 1
Chop the dried figs finely and place them in a large saucepan.
- 2
Pour the hot espresso and 100 ml of warm water over the figs.
- 3
Simmer over low heat for ten minutes until the figs soften into a glossy paste.
- 4
Stir in the extra virgin olive oil, sugar, cocoa powder, and dark chocolate until melted.
- 5
Remove the pan from the heat and let it cool slightly for five minutes.
- 6
Fold in the chopped walnuts, almonds, raisins, grated orange zest, and mistrà liqueur.
- 7
Sprinkle the breadcrumbs over the mixture and stir thoroughly until a thick, uniform paste forms.
- 8
Spread the mixture evenly into a greased and lined 22 cm baking tin.
- 9
Bake at 175 degrees C for thirty-five minutes until the surface is firm and dark.
- 10
Cool completely in the tin before slicing into thin wedges.
Chef's tips
Frustingo improves significantly after resting; bake it one or two days before serving to allow the flavours of anise, figs, and chocolate to meld. Use a sharp knife dipped in hot water to cut neat, dense slices.
Ingredient substitutions
- mistrà → sambuca or spiced dark rum
- fine breadcrumbs → finely milled polenta or gluten-free breadcrumbs
- walnuts → toasted hazelnuts or extra almonds
Storage
Store wrapped tightly in baking parchment and foil in a cool, dry larder for up to three weeks.
Reheating
Frustingo is traditionally served at room temperature and does not require reheating.
Common mistakes to avoid
- •Adding too much flour or breadcrumbs, which makes the cake dry rather than rich and fudgy.
- •Baking at too high a temperature, which scorches the cocoa and natural fig sugars.
- •Slicing while still hot, causing the dense cake to crumble.
Serving suggestions
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