Angelica Cake

L'Antro dell'Alchimista
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1290
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Description

More like a sweet bread than a typical soft-crumb cake, this Italian-style treat is made from a yeast dough that’s rolled out, sprinkled with chocolate chips and candied orange peel, and then rolled up into a log, which is then halved and woven into a braid. After baking it’s drizzled with a simple powdered-sugar icing and decorated with colored sprinkles (if desired). Serve it at brunch or as a sweet to go with coffee or tea.

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
100 grams chocolate chips
75 grams candied orange peel
50 grams butter (melted)
4 tablespoons 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.
2Place the flour in a bowl and make a well in the center. Place the warm milk in the well with the egg yolks, sugar, and salt. Begin combining the ingredients in the well, incorporating some of the flour.
3Add the butter and knead until the dough no longer sticks to the sides of the bowl.
4Place the dough on the work surface, add the yeast starter and knead to incorporate completely. Return the dough to the greased bowl and let it rise for approximately 1 hour, until it has doubled in size.
5Place the dough on the work surface and roll it out into a rectangle approximately 2 to 3 millimeters in thickness. Brush the dough with a generous amount of melted butter, sprinkle with the chocolate chips and the chopped candied orange peel. Roll up the dough from the longest side, slice the roll in half lengthwise with a sharp knife, keeping the dough floured. Carefully separate the two halves, keep the cut side up towards you, and shape the dough into a braid. Place it on a baking sheet lined with wax paper and seal the ends together.
6Brush with melted butter and let it rise, covered, for 30 to 40 minutes, until it has almost doubled in size.
7Bake in a preheated oven at 200C for 20 to 25 minutes.
8In the meantime, dissolve 4 tablespoons of powdered sugar with an egg white until the icing is semi-thick.
9Remove the angelica from the oven, immediately cover it with the base icing and let it dry.
10Prepare the icing for the garnish in the same way and drizzle it as you wish all over the cake once it has cooled.
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NutritionView more

1290Calories
Sodium38%DV910mg
Fat75%DV49g
Protein47%DV24g
Carbs65%DV196g
Fiber20%DV5g

PER SERVING *

Calories1290Calories from Fat440
% DAILY VALUE*
Total Fat49g75%
Saturated Fat28g140%
Trans Fat
Cholesterol250mg83%
Sodium910mg38%
Potassium370mg11%
Protein24g47%
Calories from Fat440
% DAILY VALUE*
Total Carbohydrate196g65%
Dietary Fiber5g20%
Sugars94g188%
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.