ORANGE ROSE CAKE
A soft, fragrant and long-lasting dessert suitable for even the most special occasions.
In addition to its incredible texture, it is also beautiful to present because it takes the shape of a basket of roses.
Much more than a dessert, a truly soft, fragrant and extraordinary hug.
Able to combine the charm of traditional preparations with a fresh, creative, and intriguing citrus note. The passion for cooking meets technological precision, allowing this recipe to take shape in a simple and natural way. The soft and fragrant leavened dough is rolled into “roses” that slowly bloom in the oven, releasing an irresistible aroma of butter, orange zest, and sugar.
Scent of home, baked beauty of a way of cooking that values time, quality and authentic flavors.
It is one of the most striking cakes for a special breakfast, a homemade snack or a dessert to share at a time of celebration. Its scenic appearance is striking at first glance, while the rich, enveloping taste tells of all the care of intense preparation done with love.
INGREDIENTS
For 12 SERVINGS
DOUGH
250 g Manitoba flour
250 g plain flour
17 g fresh yeast
170 g lukewarm milk
140 g sugar
100 g egg yolks at room temperature
120 g semi-melted butter
Grated zest of 1 orange
½ vanilla pod
A pinch of salt
FILLING
40 g sugar
50 g chopped candied orange
20 g semi-melted butter for brushing
Beaten egg and 2 tablespoons cream for brushing
DECORATION
Icing sugar
PREPARATION
DOUGH
Crumble and dissolve the yeast in the milk. In a large bowl, mix sugar, flours, salt, dissolved yeast, and scraped vanilla seeds.
Add the egg yolks and butter gradually, kneading well for 5–8 minutes.
Flavor the dough with grated orange zest.
Work the dough until very soft and silky (add a little more milk if needed) and form a ball. Place it in a buttered bowl, cover with cling film making a few holes, and let it double in volume in an oven with the light on (proofing function).
Roll out the dough first with your hands, then with a rolling pin into a 30 x 50 cm rectangle. Brush with butter.
Sprinkle with sugar and candied orange.
Roll the rectangle from the long side and cut into pieces about 4 cm high.
Arrange the rolls in a 25 cm round pan lined with parchment paper and buttered/floured edges.
Let the rose cake rise in an oven with light on using the Specialista by Glem Gas proofing function until doubled in volume.
Before baking, brush the surface with the beaten egg mixed with 2 tablespoons of cream.
Bake in a ventilated oven at 170°–175°C for 45–50 minutes (if the cake darkens too quickly, cover with aluminum foil after the first 20 minutes).
Check doneness with a skewer: if it comes out clean, the cake is ready. Remove from the oven.
DECORATION
Once cooled, dust the cake with icing sugar.
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