Ancient Roman Cake
User Reviews
5
Ancient Roman Cake
Description
Ancient Roman Cake begins with a rich yet tender dough made by combining pastry flour, granulated sugar, baking powder, salt, softened butter, and a whole egg, mixed until it forms a smooth dough that chills before use. Half the dough is rolled thin and placed into a greased pie plate where it serves as the cake base. Strawberry jam is spread over this base, chilled briefly to set.
The filling combines creamy ricotta cheese and powdered sugar, whipped until smooth and sweetened. This mixture is placed over the jam layer before the cake is topped and brushed with milk to promote a golden crust. After baking at 350°F, the cake is dusted with more powdered sugar for sweetness and decorative appeal.
This cake offers a delicate balance of flaky crust, creamy filling, and fruity jam, making it a pleasing dessert with a subtle sweetness. Leftover dough can be repurposed into twists or cookies, or frozen for future use, adding versatility.
The recipe also details how to create pastry flour by substituting some all-purpose flour with cornstarch for a lighter texture. Rolling and shaping the dough by hand accommodates imperfect edges by gently pressing breaks together.
Ingredients
FOR THE DOUGH
- 2 cups pastry flour (260 grams)
- ½ cup granulated sugar (100 grams)
- 1 teaspoon baking powder
- 1 pinch salt
- ¾ cup butter 200 grams, softened
- 1 large egg room temperature
*I use salted butter, but if you use unsalted then add ¼ teaspoon of salt.
FILLING
- ¼-½ cup strawberry jam (80-160 grams)
- 1 cup ricotta cheese (250 grams)
- 2½ tablespoons powdered sugar aka icing sugar
EXTRAS
- 1-2 tablespoons milk for brushing the dough
- 2-3 tablespoons powdered sugar for dusting
Instructions
- The dough for this cake can be made 3 ways, using your stand up mixer with the flat beaters, a food processor or even by hand.
FOR THE DOUGH
- Whisk together the flour, sugar, baking powder and salt add the softened butter and mix, pulse or stir to form coarse crumbs.
- Add the egg and mix, pulse or stir until almost combined. Move the dough to a lightly floured flat surface and knead gently to form a compact dough ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Pre-heat the oven to 350F (180C). Lightly grease and flour an 8 inch pie plate.
- Divide the dough in half* and roll one half into a circle 1/8 inch thick, place in the prepared pie pan, (don't worry if it breaks just press it together to fit in the pan with your fingers), prick the bottom of the dough with a fork, spread with a layer of jam, thin or thicker as you prefer, refrigerate.
- While the base in chilling, in a small bowl beat together the ricotta and powdered sugar until creamy.
- Remove the dough from the fridge, and spread the ricotta on top of the jam, refrigerate.Roll the remaining dough into a circle a bit thicker than 1/8 inch, place on top of the ricotta and seal the edges, brush with a milk. Bake for approximately 30-35 minutes or until golden.
- Let the cake cool completely then dust with powdered sugar before serving. Enjoy!
*The remaining half refrigerate until ready to use.
Notes
- Leftover dough can be frozen for later use or formed into twists or cookies and baked until golden.
- To make pastry flour at home, replace 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch per cup, then sift together to remove lumps.
- Handle dough gently when rolling to maintain tenderness; minor cracks can be pressed together by hand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 35mg | 1% |
| Potassium | 200mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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