Angelica berry cake

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

type-0 Molino Soncini Cesare Manitoba flour500g
tepid milk120ml
beer yeast1
saltpinch of

Ingredients for the filling/topping

50g almonds, 50g raisins, 50g Goji berries, 50g candied orange peel, pat of margarine For the topping: icing sugar, pat of margarine


Melt the yeast in the tepid water, and mix it well with 100 grams of flour. Leave to rise for an hour. In the meantime, leave the berries and raisins to soak in cold water, and chop the almonds into large pieces. Place the rest of the flour in a mixing bowl, pour the tepid milk, the eggs, salt and margarine in the centre, and work it until it becomes a single mass that detaches from the sides of the bowl. Now add the risen yeast mix (which should have doubled in volume) and work it all together until it is well mixed. Leave to rise for two more hours (it will double in volume again).
Once risen, turn over onto a board, and gently stretch it out into a rectangle shape of 3mm depth. Brush it with a little melted butter, and scatter the almonds, raisins and berries (make sure these are drained and dried) liberally over the surface. Roll it into a rolling pin shape (from its long side), place it on a piece of baking paper, and cut it lengthwise with a sharp knife. Now twist the two pieces back together, making sure that the open side remains on the outside. Form into a circle and place onto a baking tray (including the paper).
Brush with melted butter, and leave to rise for two hours (it will double in volume). Bake at 200°C in the centre of your oven for 30 minutes. Once cooked, leave to cool, and sprinkle with the icing sugar.


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