Lemon “Rose” Cake | Torta di Rose Recipe

Name: Lemon “Rose” Cake | Torta di Rose Recipe
Cook time: 1 s
Cuisine: Italian
Ingredients: whole milk 1/2 cup: plus 4 tablespoons; and more as needed dry active yeast: 2 1/4 teaspoons; 1 package all-purpose flour: 11 1/2 ounces; about 2 1/2 cups yolks; 2 large granulated sugar; 2/3 cup; plus 4 tablespoons olive oil: 2 tablespoons salt: 1/4 teaspoon unsalted butter: 4 ounces; 1 stick; 8 tablespoons lemon: zest of 1 ground cinnamon: 1/2 teaspoon egg white: 1 large confectioners’ sugar for decorating

Dolce

Francine Segan | Fri, 02/04/2022 - 02:56

Difficulty Level

Low

Cooking Time

Cost

Low

This light yeasty cake, a specialty of Lombardy and Emilia-Romagna, looks like a bouquet of roses. It has been a popular dessert in Italy since the Renaissance when it was often served at wedding feasts. It is especially associated with Isabella d’Este, who was a patron of the arts and greatly influenced fashion in the 15th century. When she moved from Ferrara in 1490 to Mantua to marry Francesco II Gonzagashe brought along her staff including one of her pastry chefs who is

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Lemon “Rose” Cake | Torta di Rose Recipe

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