Tracey B.: "This is more of a sweet, fruited bread than a cak…" Read More


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.


  • 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 sultanas (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 white
  • 150 grams powdered sugar
  • 1 egg white


  1. Combine the flour, the yeast, and the water and let the mixture rise for 30 minutes.
  2. Preheat the oven to 200C.
  3. Place 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.
  4. Place 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.
  5. Place 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.
  6. Place 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.
  7. Bake for 20 to 25 minutes.
  8. In the meantime, combine 4 tablespoons of powdered sugar with 1 egg white until the icing is of a semi-thick consistency.
  9. Remove the Angelica from the oven, brush it with the icing and allow the icing to dry.
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NutritionView more

Sodium38% DV910mg
Fat63% DV41g
Protein45% DV23g
Carbs71% DV214g
Fiber16% DV4g
Calories1300Calories from Fat370
Total Fat41g63%
Saturated Fat23g115%
Trans Fat
Calories from Fat370
Total Carbohydrate214g71%
Dietary Fiber4g16%
Vitamin A
Vitamin C

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


Reviewer Profile Image
Reviewer Profile Image
Tracey B. 21 Jun 2015
This is more of a sweet, fruited bread than a cake. It is rich, with milk and egg yolks in the batter, and includes raisins (sultana), chocolate chips and candied orange peel. Shaped into a ring and brushed with glaze, this would be a perfect holiday treat.