Rose Cake with Sultanas

Rose Cake with Sultanas

By 21/05/2013

Today I was in a romantic mood, for no particular reason really, but that inspired me to make this roses cake or "torta delle rose".  Since buying it in Italy some time ago, I have been having it in mind for quite some time!

This is a very soft, fragrant and beautiful sweet bread with the consistency of brioche pastry. The smell when you cook it is overwhelming: my house smelled like a bakery today and my neighbour just came in to see what that smell was! So we waited for the cake to cool down and had a cup of coffee and cake together! Had a great afternoon 🙂

I have made the filling with raisins and cream but you can use custard, jam, butter cream or chocolate spread or anything you like.

  • Prep Time : 30 min + 2 hours resting time minutes
  • Cook Time : 30 minutes

Ingredients

Instructions

Melt the yeast with the lukewarm milk

melting east

Sift the flour on the melted yeast and stir it in

sifting the flour

Add the eggs, sugar, diced butter, vanilla extract and lemon zest

mixing the ingredients

Work the ingredients well with your hands and shape it into a smooth ball.

Let it rest for a couple of hours in a warm placed covered with a cloth

working the dough

In a bowl mix the sultanas with the cream

raising and cream

Work the dough with your hands again for a few minutes and with a rolling pin flatten it into a long rectangle about 1/2 cm thick

rolling the dough

Spread the cream and sultanas mixture over the dough

spreading the filling

Roll it to make a long sausage

rolling

Cut it like a salami with a knife about 2 cm thick

Fresh brioche bread with sultanas

Put a sheet of baking paper over a round baking tin and put the smaller roses at the centre and the bigger ones around them. Let it rest again covered with a cloth for about 1 hour.

Fresh brioche bread with sultanas

Brush it with milk and cook at 180 C for 30 minutes. Dust with vanilla powdered sugar.

Fresh brioche bread with sultanas

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11 Responses to Rose Cake with Sultanas

  1. Louise

    Oh Alida, what a lovely presentation. Thank you so much for the step by step directions. I see you haven’t lost your touch:)

    Thank you so much for sharing…

    P.S. If you get a chance, drop by my blog I did a new post the other day.

  2. Nora

    Must make this brioche soon, very soon!

  3. unikorna

    Brilliant recipe Alida…I did tried this but with cheese instead of sultans…

    • Alida

      Thank would be delicious too!!

  4. la cucina di Molly

    Che bella questa torta di rose, è molto romantica e sicuramente golosa! Un abbraccio!

  5. Javelin Warrior

    Congrats on the interview, Alida! I loved getting to read more about you and getting to learn about your favorite ingredients, etc. So fun and a wonderful read… I also love the look of this cake – so beautiful with the individual little rolls…

    • Alida

      Thanks Mark, I must say this is one of the cakes I would bake again quite soon!

  6. sandra

    bellissima Alida! perfetta per la raccolta, grazie mille!!!
    Sandra

  7. Ozlem's Turkish Table

    Dear Alida,
    many congratulations on your wonderful interview, so well deserved: ) love your food; packed with flavor, goodness and freshness! and this cake is so lovely, how I would love some – you inspired me to have a go: )

    we must be thinking of baking at the same time as I just published Turkish stuffed flat breads -something so rewarding about baking 🙂
    Ciao, Ozlem

  8. Lisa the Gourmet Wog

    Congratulations on having your interview published! What an honour 🙂 Your recipe looks most delicious too, yum!

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