Angelica Cake

L'Antro dell'Alchimista
Reviews(1)
Angelica Cake
4
16
1300
85

Description

This Italian cake — called Angelica Torta di sorelle Simili — comes courtesy of twins from Bologna, Margarita and Valery Simili. Their cooking school and cookbook, “Bread and Sweets” unlocked the secrets of Italian pastries, among them this braided cake featuring candied orange peel and raisins. Once it bakes, an easy glaze made with confectioner's sugar and egg white is brushed on top while it's still warm for added sweetness.

Ingredients

135 grams strong flour
13 grams yeast (brewer’s)
75 grams water
400 grams strong flour
75 grams sugar
120 grams milk (warm)
3 egg yolks
1 teaspoon salt
120 grams butter
75 grams sultana (soaked and dried, or substitute 75 gr. chocolate chips)
75 grams candied orange peel (chopped finely, or substitute 75 gr. candied fruits)
50 grams melted butter
150 grams powdered sugar
1 egg whites
150 grams powdered sugar
1 egg whites

Directions

1Combine the flour, the yeast, and the water and let the mixture rise for 30 minutes.
2Preheat the oven to 200C.
3Place the flour in a bowl, make a well in the center, place the warm milk, egg yolks,the sugar, and salt in the center and combine with some of the flour. Add the butter and knead the dough until it no longer sticks to the sides of the bowl. You may also use a mixer.
4Place the dough onto a work surface and add the starter, kneading until the two mixtures are completely incorporated. Return the dough to the well-greased bowl and let it rise for approximately 1 hour, until it has doubled in size.
5Place the dough on the floured work surface and roll it out into a rectangle approximately 2–3 millimeters in thickness. Brush with a generous amount of melted butter, sprinkle with the sultanas and the candied orange peel. Roll up the dough from the longest side. Cut the roll in half lengthwise with a sharp knife and flour it. Carefully separate the two parts, turn them, keeping the cut side towards you, and shape into a braid, making sure the cut part remains towards the exterior.
6Place the dough on a wax paper-lined baking sheet and seal the ends together to shape the dough into a ring. Brush with melted butter and let the dough rise for 30–40 minutes covered with a kitchen towel until it doubles in size.
7Bake for 20 to 25 minutes.
8In the meantime, combine 4 tablespoons of powdered sugar with 1 egg white until the icing is of a semi-thick consistency.
9Remove the Angelica from the oven, brush it with the icing and allow the icing to dry.
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NutritionView more

1300Calories
Sodium38%DV910mg
Fat63%DV41g
Protein45%DV23g
Carbs71%DV214g
Fiber16%DV4g

PER SERVING *

Calories1300Calories from Fat370
% DAILY VALUE*
Total Fat41g63%
Saturated Fat23g115%
Trans Fat
Cholesterol250mg83%
Sodium910mg38%
Potassium320mg9%
Protein23g45%
Calories from Fat370
% DAILY VALUE*
Total Carbohydrate214g71%
Dietary Fiber4g16%
Sugars112g224%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.