Torta delle Rose - Italian Rose Cake

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 150g (2/3 cup) unsalted butter, softened 150g (2/3 cup) unsalted butter, softened
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 3 large eggs 3 large eggs
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 180ml (3/4 cup) warm milk 180ml (3/4 cup) warm milk
• Zest of 1 lemon Zest of 1 lemon
• Pinch of salt Pinch of salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 47g, 18g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, lemon zest, and salt. Mix well.
3. 3.
   Add the softened butter and eggs to the dry ingredients. Mix until the dough starts to come together.
4. 4.
   Pour in the yeast mixture and continue to mix until a soft dough forms.
5. 5.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
7. 7.
   Punch down the dough to release any air bubbles. Divide the dough into small portions and shape each portion into a ball.
8. 8.
   Take one dough ball and roll it out into a thin circle. Starting from one edge, roll the dough tightly to form a long cylinder.
9. 9.
   Coil the cylinder of dough into a spiral shape, creating a rose petal. Repeat with the remaining dough balls.
10. 10.
    Arrange the rose petals in a greased round cake pan, placing them close together to form a rose-shaped pattern.
11. 11.
    Cover the pan with a kitchen towel and let the dough rise for another 30 minutes.
12. 12.
    Preheat the oven to 180°C (350°F).
13. 13.
    Bake the Torta delle Rose for 30-35 minutes or until golden brown.
14. 14.
    Remove from the oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.
15. 15.
    Dust the cake with powdered sugar before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easy incorporation into the dough.
• Active dry yeast — Ensure the yeast is fresh and active by checking the expiration date and testing it in warm milk with a pinch of sugar before adding it to the dough.
• Lemon zest — Use a fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• To achieve a more pronounced lemon flavor, you can add a few drops of lemon extract to the dough.
• For a decorative touch, sprinkle some slivered almonds on top of the cake before baking.
• Serve the Torta delle Rose with a dollop of whipped cream or a scoop of vanilla gelato for an extra indulgence.
• If you prefer a sweeter cake, you can brush the warm cake with a simple syrup made from equal parts sugar and water.
• Leftovers can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Slice the Torta delle Rose into wedges and serve it as a delightful dessert or a sweet treat with a cup of coffee or tea. It can also be enjoyed as a breakfast pastry or an afternoon snack.

Presentation advice

Present the Torta delle Rose on a decorative cake stand or a serving platter to showcase its beautiful rose-like shape. Dust the cake with powdered sugar just before serving for an elegant finishing touch.