Torta coi becchi collodese al limone 🇮🇹
Original name: Torta coi becchi al limone
Other names: Torta co’ becchi al limone
Nationality: Italy 🇮🇹
Consumption area(s): Pescia
Introduction
Torta coi becchi collodese al limone is a traditional variation of the classic torta coi becchi collodese, originating from Collodi, a small village in Pescia. This version developed as an alternative to the cocoa-based recipe, particularly intended for children, who often found the slightly bitter taste of cocoa less appealing. Instead, the use of lemon provides a fresher and sweeter flavor profile, making it more accessible to younger palates.
History of Torta coi becchi collodese al limone
Like the original version, this cake was traditionally prepared in Collodi during the feast of Saint Bartholomew (August 24), the patron saint of the local parish. Families—both local and from surrounding areas—took part in this culinary tradition, learning how to make the cake and often adapting the recipe according to personal preferences.
As with the classic variant, preparation took place in communal ovens, since domestic electric ovens were not yet available. Each family would bake its own cake in a large shared oven, reinforcing the social and cultural significance of the tradition. Although minor variations existed from one household to another, the substitution of cocoa with lemon became a distinctive and appreciated feature of this version, giving it a clear and recognizable identity.
Torta coi becchi collodese al limone
Іngredients
For the dough
- 300 g
type 00 flour* (2 1/2 cups) - 100 g
cow butter (7 tbsp) - 100 g
granulated white sugar (1/2 cup) - 2
chicken egg - 1
chicken egg yolk - 12 g
baking powder (2 1/2 tsp) - 1 tbsp
Alchermes
For the filling
- 200 g
Originario rice (1 cup) - 100 g
granulated white sugar (1/2 cup) - 2 untreated
lemons (1/2 cup) - 250 ml
water (1 cup) - 250 ml
whole cow’s milk (1 cup) - 1
chicken egg - 1 tbsp
Alchermes
Іnstructions
For the filling
- Place the rice in a pot along with the water, milk, and the zest of one lemon, and cook covered until all the liquid is absorbed (this will take about 20–25 minutes).
- Once cooked, add the sugar and the juice of two lemons, then let the mixture rest overnight.
- The following day, take the filling and stir in the egg and Alchermes liqueur.
For the dought
- On a work surface, make a well with the flour and place the eggs, egg yolk, and Alchermes in the center, beginning to mix into a dough.
- Meanwhile, add the baking powder and softened butter in small pieces, continuing to knead until fully incorporated (since this dough belongs to the shortcrust pastry family, avoid overworking it).
Assembly and baking
- Lightly butter and flour a 24 cm (9½-inch) cake pan.
- Take small pieces of dough, flatten them, and place them in the pan to cover it completely, including the edges, pressing the borders together with your hands.
- Once the base is ready, add the filling and level it.
- Next, create the “beaks”: make diagonal cuts along the edge of the dough that extends beyond the filling, and roll the resulting points in the opposite direction of the cut. Repeat this process around the entire edge, maintaining the same cutting direction and opposite rolling for each point
- Preheat a fan-assisted oven to 250°C (480°F) and bake the cake for 5 minutes.
- Then lower the temperature to 200°C (390°F) and bake for another 20 minutes.
- Finally, reduce the temperature to 180°C (355°F) and bake for the last 20 minutes.
- Allow the cake to cool, then serve it cold, cutting portions using the “beaks” as a guide.
Notes:
Nutritional facts table
Please note that nutritional values may vary slightly depending on the ingredients used.
| Nutrients | Total (8 people) | Per serving |
| Calories (kcal) | 3648.01 | 456 |
| Total fat (g) | 81.02 | 10.13 |
| ———Saturated fat (g) | 61.21 | 7.65 |
| Cholesterol (mg) | 800 | 100 |
| Sodium (mg) | 1.88 | 0.24 |
| Total carbohydrates (g) | 651.94 | 81.49 |
| ———Dietary fiber (g) | 10.44 | 1.31 |
| ———Total sugar (g) | 216.32 | 27.04 |
| Protein (g) | 56.94 | 7.12 |