Torta di rose or Rose cake, is an Italian sweet bread from Mantova, in Lombardy. This is the savoury version, stuffed with speck and smoked scamorza.
500g plain flour
12.5g fresh yeast or 3.5g dried active baking yeast
1/2 teaspoon salt
250ml lukewarm water, or as needed
200ml extra virgin olive oil
100g tuna salad (optional)
150g speck or prosciutto
200g smoked scamorza cheese, cubed
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:30min › Cook:20min › Extra time:30min › Ready in:1hour20min
Bread: Place the flour in a large bowl, make a well in the centre and sprinkle in the fresh yeast and salt. Pour in water, a little at the time, and stir with a spatula or wooden spoon to dissolve yeast. Add oil and keep stirring. Transfer to a floured working surface and knead the dough for 5 to 10 minutes or until soft and smooth. Place back in the bowl, cover with a clean tea towel and let rise for 30 minutes.
Preheat oven at 200 degrees C. Line a 24cm round cake tin with baking paper.
Stuffing: Roll out the dough on a floured surface to a large rectangle (around 20x40cm). Spread tuna salad on half of the rectangle (if using), and then one layer of speck and one of smoked scamorza. Fold the dough as a book, making a smaller, long and narrow rectangle. Crimp the edges to seal well, so the filling is trapped inside. Slice the rectangle in about 10 to 12 pieces, 4cm wide.
Carefully roll up the pieces and make 10 to 12 pinwheels. Place in the tin, one close to the other.
Bake for 20 minutes or until golden. Once in oven the pinwheels will expand and form a rose shape.
Remove from the oven, cool and serve.
Instead of olive oil you can use 120g melted margarine.
Speck is a kind of smoked prosciutto typical of Northern Italy and Germany. In a pinch you can use regular prosciutto.