Almond Rosata: soft cake with orange oil and prickly pear jam

Almond Rosata is a dessert rooted in the homemade tradition of Southern Italy, where housewives knew how to transform fresh autumn almonds into soft, unmistakably fragrant delights. Our interpretation of this classic dessert retains its traditional soul while enriching it with excellent ingredients that enhance every nuance of flavor.

The secret to our Rosata lies in using orange-flavored oil from Oleificio Fratelli Vieste instead of traditional butter, a choice that makes the cake incredibly light and fragrant. The orange oil imparts a delicate citrus note that pairs perfectly with the sweetness of the almonds, creating a balance of flavors that surprises with every bite.

The preparation technique, which involves separating the egg yolks from the whites and then incorporating them, ensures the soft and airy texture characteristic of Rosata. Almond flour partially replaces traditional flour, giving the cake a richer flavor and unique softness, while fresh orange zest adds vibrancy and freshness.

The accompaniment of our prickly pear jam completes this dessert with an exotic and regional touch, creating a contrast of flavors that evokes the scents of the Mediterranean. The delicate sweetness of the jam balances the richness of the almonds, making each serving a complete taste experience.

This Almond Rosata is perfect for concluding important meals, for afternoon tea, or as a festive dessert. Its preparation, while requiring attention to the whisking technique, is accessible even to less experienced bakers, always delivering surprising results.

A dessert that celebrates the autumn season and the almond harvest, transforming simple ingredients into a refined dessert that brings all the flavor and tradition of homemade Southern Italian pastries to the table.

Preparation time: 25 minutes
Cooking time: 40 minutes
Difficulty: Medium
Servings: 8 people

INGREDIENTS

(for a round springform pan, 22 cm diameter)
4 eggs
30 g orange-flavored oil from Oleificio Fratelli Vieste
200 g almond flour
150 g icing sugar
50 g cornstarch
15 g instant yeast
1 orange (zest)
50 g flaked almonds
Oleificio Fratelli Vieste prickly pear jam for serving

PREPARATION

Separate the egg yolks from the whites. Beat the yolks until light and foamy, then gradually pour in the oil and continue to beat with the whisk.

In a separate bowl, sift the almond flour with the icing sugar, cornstarch, yeast, and grated orange zest. Combine the dry ingredients with the yolks using a silicone spatula.

Whisk the egg whites until very stiff and incorporate them into the batter with delicate movements from bottom to top, being careful not to deflate them.

Pour the batter into the pan lined with parchment paper, decorate the surface with flaked almonds, and bake in a preheated oven at 180°C for about 40 minutes.

Let cool slightly before unmolding and slicing. Serve the rosata with the prickly pear jam.