Salted Angelica Cake recipe – Angelica salata
Angelica salata cake is a reinterpretation of the famous sweet recipe of the Simili Sisters, made with a dough based on manitoba flour. We have stuffed this savory cake with ham, mozzarella and black olives, but the recipe can be customized with meats, cheeses and other ingredients that you have in your pantry to get a tasty mix.
RECIPE DIFFICULTY: medium
PREPARATION TIME: 20 minutes
COOKING TIME: 40 minutes
LEAVENING: 3h 30 mins
Angelica cake was born as a sweet preparation, with a dough made of manitoba flour and stuffed with raisins and candied orange. Over the years there have been several reinterpretations of this recipe, we offer a savory variant, with ham, mozzarella and black olives, but you can customize it with other meats, such as bacon and salami, and stringy cheeses or, again, cook a savory vegetarian angelica with sun-dried tomatoes or fresh seasonal vegetables.
The salty angelica cake is perfect to enrich your buffets during the holidays or as a single dish to share with your family, maybe in front of a movie or a TV series. The dough requires a long rise, but you will be rewarded with a light and fragrant texture.
INGREDIENTS:
FOR THE LEAVEN
10 g brewer’s yeast
140 g manitoba flour
70 g water
1 teaspoon sugar
FOR THE DOUGH
400 g manitoba flour
150 ml water
100 g butter
3 egg yolks
salt
FOR THE FILLING
200 g cooked ham
200 g mozzarella
black olives
2 tablespoons parmesan cheese
HOW TO PREPARE SALTED ANGELICA CAKE:
1. Prepare the leaven that will be the base of your salted angelica cake: mix brewer’s yeast, warm water, never hot so as not to block the effect of the yeast, manitoba flour and sugar. Let it rise for an hour and then prepare the dough by adding the eggs, water, butter, salt and finally the flour. Knead vigorously and let it rise for about 1 hour and 30 minutes. Dice both the cooked ham and the mozzarella. Stone the olives.
2. When the dough has risen well, roll it out with a rolling pin to a thickness of about half an inch, trying to obtain a rectangular-shaped sheet. Brush the dough with extra virgin olive oil and cover it with all the ingredients: mozzarella, cooked ham, parmesan cheese and black olives.
3. Roll up the pastry to obtain a roll, cut the roll in half with a knife, then separate the two parts and intertwine them to form a doughnut. Place the salted angelica cake in a baking pan lined with parchment paper and after an hour of rising, bake at 350°F for about 40 minutes.