Apple Rose Cake

The Apple Rose Cake is a sweet twist on the classic Rose Cake, which normally doesn’t contain fruit. This apple version is perfect for an autumnal touch or for a wholesome snack. Here is the recipe with an Italian flair:

Ingredients

• 500 g of type 00 flour
• 12 g of fresh brewer’s yeast (or 4 g of dry brewer’s yeast)
• 250 ml of lukewarm milk
• 2 eggs
• 100 g of sugar
• 50 g of soft butter
• Grated zest of one lemon
• A pinch of salt
• 2-3 medium-large apples
• Brown sugar to taste
• Ground cinnamon to taste
• Butter as needed for greasing the pan
• Powdered sugar for decorating

Preparation

1. Dissolve the brewer’s yeast in the lukewarm milk.
2. In a large bowl, mix the flour with the sugar, lemon zest, and salt.
3. Add the eggs in the center and the milk with the dissolved yeast.
4. Start kneading and gradually add the soft butter in small pieces.
5. Work the dough until it is smooth and elastic, then let it rise covered in a warm place for about 2 hours or until it doubles in volume.
6. In the meantime, peel the apples and cut them into thin slices.
7. Take the risen dough and on a lightly floured surface, roll it out with a rolling pin to form a rectangle about half a centimeter thick.
8. Distribute the apple slices over the dough rectangle, sprinkle with brown sugar and cinnamon to taste.
9. Gently roll up the dough lengthwise to form a cylinder.
10. Cut the cylinder into slices about 2 cm thick and arrange them in a previously buttered pan, leaving some space between them.
11. Let rise again until the roses are puffy and sticking to each other.
12. Bake in a preheated oven at 180 °C for about 30 minutes, or until the roses are golden brown.
13. Remove from the oven and once cool, dust with powdered sugar before serving.

Fun Fact

The Rose Cake gets its name from the shape that the slices of leavened dough take on once cut and arranged in the pan: they resemble blooming roses. Originating from Mantua, this delight is linked to the tradition of Italian leavened sweets and with the addition of apples, it combines the sweetness of the dough with the tartness of the fruit.