Buccellato is a traditional cake to celebrate the spring in Tuscany. It's an ancient recipe dating back to medieval times. Today there are as many versions as there are cooks, and the term has taken on a generic quality that typically means rustic cake. This lemon version is slightly sweet with a bread-like crumb. The dense cake is soaked in Vin Santo before being served with blackberry sauce and cream. I was given the recipe for the cake portion of this dessert by a friend traveling in Italy. She knew I'd like it. I have adapted that version into a rustic loaf and included more lemon flavoring as well as the blackberry sauce, but the Vin Santo in pure tradition. I am presenting this recipe in weight measurements, because the inspiration recipe was presented to me that way. Besides as I say on SippitySup, all the best bakers use weight, not volume. http://www.sippitysup.com/sippity-sup-lemon-buccellato

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