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 cheese.
1 person made this
500g plain flour
200ml extra virgin olive oil
1/2 teaspoon salt
12.5g fresh yeast or 3.5g dried active baking yeast
250ml lukewarm water, or as needed
100g tuna salad (optional)
150g speck or prosciutto
200g smoked scamorza cheese, cubed
Method Prep:30min › Cook:20min › Extra time:30min › Ready in:1hr20min
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 C / Gas 6 and line a 24cm round cake tin with parchment.
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.