Italian Angelica Cake / Torta
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5.0
12 reviews
Excellent
Italian Angelica Cake / Torta
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This Italian Angelica Cake or Torta in Italian, the perfect soft brioche bread full of chocolate chips. A special occasion sweet bread.
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Ingredients
FOR THE BIGA
- 2 1/2 tablespoons lukewarm water
- 1/2 teaspoon honey
- 1/2 cup + 1 tablespoon all purpose flour (73 grams)
- 1 teaspoon active dry yeast
FOR THE SWEET DOUGH
- 1 1/2 cups +2 tablespoons all purpose flour (210 grams)
- 1/4 teaspoon salt
- 1/4 cup milk* (60 grams)
- 2 large egg yolks*
- 3 tablespoons sugar
- 1/4 cup butter softened (52 grams)
*Remove from fridge 45-60 minutes before using.
EXTRAS
- 1 1/2 tablespoons butter melted
- 3/4 cup mini chocolate chips (135 grams)
VANILLA GLAZE
- 1 cup powdered / icing sugar (120 grams)
- 1 teaspoon vanilla
- 1-2 tablespoons milk or cream
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Instructions
MAKING THE BIGA
- In a small bowl stir together the water and honey, then add the yeast and flour, mix together, then move the mixture to a flat surface and knead into a compact ball. Place in a small lightly oiled bowl, turning the dough to lightly cover in the oil, cover with plastic wrap and a clean towel and let rise for one hour in a warm draft free area.
MAKING THE SWEET DOUGH
- In the bowl of the stand up mixer with the dough hook attachment, add the flour and salt and whisk together, then make a well in the middle and add the milk, egg yolks and sugar, start to knead on low until combined. Then add the butter a little at a time, make sure the butter is combined before adding more. Knead for about 2-3 minutes until smooth and all the butter is incorporated.
- Add the Biga the same way a little at a time until completely combined, kneading again 3 minutes. Cover with a towel and let rise two to three hours or until doubled in bulk.
- Roll the dough into a 20 x 12 inch (52 x 33 cm) rectangle. Brush with the melted butter and sprinkle with the chocolate chips.
- Tightly roll the dough up lengthwise, using a very sharp knife slice the roll down the middle lengthwise in two ropes. Then join the two ends at the top and criss cross the ropes into a braid. Form into a circle joining the remaining two ends (wet the ends with a little water to keep them together). Place the dough circle on a large parchment paper lined cookie sheet, cover and let rise one hour.
- Pre-heat oven to 350F (180C).
- Brush the bread lightly with a little milk and bake for approximately 20-30 minutes. If the top is browning too much at the 18-20 minute mark then lightly cover with foil and continue baking. Once the cake is baked move immediately to a wire rack to cool. Let cool before drizzling with glaze. Enjoy!
VANILLA GLAZE
- In a bowl combine the powdered sugar, vanilla and milk or cream. Whisk together until creamy. If too runny then add more sugar.
Nutrition Information
Show Details
Calories
228kcal
(11%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
47mg
(16%)
Sodium
156mg
(7%)
Potassium
36mg
(1%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
236IU
(5%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 156mg | 7% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 236IU | 5% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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