Italian Angelica Cake (Torta) Recipe - An Italian in my Kitchen (2024)

ByRosemaryDecember 7, 2019March 6, 2023March 6, 2023

This Italian Angelica Cake or Torta in Italian, is not only delicious it is also beautiful. The perfect soft brioche bread full of chocolate chips perfect for the holidays. A special occasion sweet bread.

This gorgeous bread would make the perfect Christmas morning treat or even dessert. This year I plan on serving my Fresh Cream Vanilla Cake and of course it wouldn’t be Christmas with an Old Fashioned Gingerbread Cake.

Yes i am back to bread making, and there is nothing better than a soft brioche bread full of chocolate chips to make everyone happy.

I discovered this Italian holiday sweet bread, Angelica Torta in a recently purchased cookbook, Sorelle Simili – Pane e Roba Dolce.

I knew i had to give it a go as soon as i saw it. And I knew I had to share it as soon as we tasted it.

It may look elaborate and difficult but it isn’t. I hope my step by step photos will be really helpful for you. Happy Baking!

Recipe Ingredients

For the biga

• Water
• Honey – or granulated sugar (same amount)
• Flour – all purpose flour
• Yeast – active dry yeast

Sweet Dough

• Flour – all purpose flour
• Salt
• Milk – I use 2% or whole milk
• Egg yolks – large egg yolks
• Sugar – granulated sugar
• Butter – softened butter

Extras

• Butter – melted
• Chocolate chips – unsweetened or milk, regular or mini chocolate chips

Vanilla Glaze

• Powdered sugar – also known as icing or confectioners’ sugar
• Vanilla – vanilla extract
• Milk or cream – I prefer cream

How to make the Angelica Cake

• Making the Biga – In a small bowl add the flour, yeast and water, mix together.

• Knead into a compact ball.

• Place in a lightly greased bowl, cover with plastic and a clean tea towel and let rise in a warm draft free area for 1 – 1 1/2 hours.

• Second Knead – In the bowl of the stand up mixer whisk the flour and salt together.
• Make a well in the middle and add the milk, egg yolks and sugar, start to knead with the dough hook.

• Once it is combined add the butter in pieces, knead between additions until completely combined.

• Then add the biga a little at a time and knead between additions until completely combined.

• Knead for about three minutes.

• Cover the bowl and let rise in a warm draft free area for 2-3 hours.

• Final Knead – Roll the dough to a rectangle, brush with melted butter and then sprinkle with mini chocolate chips.

See Also

Torcetti Recipe / Italian Twisted Cookies | Eggless Butterless Cookie Recipes - Tickling Palates31 Homemade Roll Recipes That are Sure to PleaseTraditional Gluten Free Panettone RecipeCelebrate the Festival of Lights With These 18 Vegan Hanukkah Recipes

• Tightly roll the dough up lengthwise.

• Slice the roll down the middle lengthwise in two ropes with a very sharp knife.

• Then crisscross the two ropes one over the other like a braid, form into a circle and place on a parchment paper lined cookie sheet.

• Cover and let rise 1 hour.

• Brush lightly with an egg wash and bake for approximately 25-35 minutes.

• Let the cake cool then drizzle with the vanilla glaze before serving.

What is a Biga?

You may think that a Poolish and a Biga are the same, but the main difference is that a Poolish is a liquid dough and a Biga is a solid dough.

A Biga is a type of rise used in Italian baking. Many popular Italian breads, including a ciabatta and Pandoro, are made using a Biga.

The addition of a Biga is said to add more flavour to the finished product and is also used in breads that need a light, open texture with holes.

What to use instead of mini chocolate chips

In Italy besides using mini chocolate chips people love to use candied fruit, raisins or even nuts. A mixture of chopped nuts and chips would be delicious.

Tips for making the best brioche bread

1. If the yeast is old or you think it may not be good any longer test it. Sprinkle a teaspoon of yeast and a pinch of sugar over the top of a half cup of water, stir it, then let it stand for about 3-4 minutes. If the yeast is still good, it will dissolve completely into the water and the liquid will start bubbling.
2. Make sure the temperature of the water is not too hot or too cold, the correct temperature should be between 100-110F.
3. Be sure to lightly oil the bowl before adding the dough and roll the dough in the bowl to lightly cover the top, this prevents the dough from crusting on top.
4. Be sure to cover the dough and let it rise in a warm draft free area.
5. Brioche bread is not hard to make just time consuming, make sure you have the time before you start.
6. If the top of the bread is browning too much, then lightly cover it with foil and continue baking.
7. Once the bread is baked move immediately to a wire rack to cool.

How to know when the Angelica Cake is done

It should sound hollow when tapped, and the temperature at the centre of the braid will read 190°F (375C) when using an instant-read thermometer.

How to store the bread

The baked cooled bread should be stored tightly in plastic wrap and stored at room temperature. It will last up to three days.

Can you freeze it?

The cooled bread can be frozen. Wrap it in plastic wrap and place in a freezer safe bag. It will keep for up to two months. I would recommend freezing it without the glaze.

More Delicious Italian Cakes to enjoy

Easy Italian Apple Cake

Classic Italian Tiramisu Layer Cake

Mascarpone Cake with Raspberry Cream

Italian Pear Cake

This delicious sweet bread would make the perfect Christmas morning breakfast or even a stunning dessert. Let me know if you give this Angelica Cake a try. Enjoy!

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