Sour Cherry Bensone: A Taste of Modena

Bensone is one of Modena’s oldest and most beloved traditional desserts, with roots that stretch back to the Middle Ages. This rustic cake is typically filled with dark fruit preserves, most often plum or sour cherry jam, creating a rich contrast to its tender pastry. Today it is often decorated with sugar pearls or colorful sprinkles, but centuries ago honey was the preferred finishing touch.

The cake is so deeply woven into local culture that it is celebrated each year during the first week of July in the town of Nonantola, just outside Modena. During the annual Bensone Festival, visitors can stroll through the streets and piazzas sampling and purchasing freshly baked versions of this cherished specialty.

Historically, Bensone held an important place in community life. It was traditionally baked on December 1, the feast day of Saint Eligius (San Eligio), patron saint of blacksmiths and goldsmiths. Families prepared the cakes as gifts and offerings for the skilled artisans whose work was essential to daily life, making bensone not only a delicious dessert but also a symbol of gratitude and local tradition.

Course Dessert

Cuisine Italian

Servings

Ingredients

400 g 3¼ cups “00” or all-purpose flour
180 g ¾ cup + 1 tablespoon sugar
Zest of 1 untreated lemon
1 teaspoon baking powder
180 g ¾ cup + 2 tablespoons butter, melted
2 eggs plus 1 egg yolk
25 mL 1½ tablespoons whole milk
150 g ½ cup sour cherry jam
100 g ⅔ cup pitted sour cherries
1 egg white beaten
¼ cup white sugar pearls or coarse sugar

Special Equipment

Parchment paper
Plastic wrap
Baking sheet

Instructions

Preheat the oven to 180°C (350°F).
In a large bowl, whisk together the flour, sugar, baking powder, and lemon zest.
Add the melted butter, milk, and eggs, mixing until a soft dough forms.
Turn the dough onto a floured surface and knead gently until smooth. If it becomes sticky, dust lightly with flour.
Divide the dough into two balls, wrap in plastic, and refrigerate for 30 minutes.
Roll out the first ball between two sheets of parchment paper into a rectangle about 34 cm (13 in) long, 16 cm (6 in) wide, and ¾ cm (¼ in) thick.
Remove the top parchment and spread the cherry jam evenly to the edges. Scatter the pitted cherries over the top.
Roll out the second piece of dough to the same size and carefully place it over the jam layer. Seal the edges with your fingers.
Transfer the bensone (still on parchment) to a baking sheet.
Brush with the beaten egg white and sprinkle generously with sugar pearls.
Bake 35–40 minutes, until the top is golden. If it browns too quickly, cover loosely with foil.
Cool to room temperature before slicing.