Angelica Cake Recipe

Angelica Cake is a beautiful, braided brioche ring that's soft, buttery, and bursting with sweet raisins and candied orange. Topped with a glossy lemon glaze, this show-stopping dessert is ideal for holidays, brunches, or whenever you want to impress your guests with something both elegant and irresistibly delicious.

Why Everyone Will Love This Recipe

• Fluffy, rich brioche dough with a hint of citrus and sweetness.
• A striking braided shape that looks as good as it tastes.
• Perfect for Christmas morning, tea time, or Easter brunch.
• Make-ahead friendly and great for gifting.
• The lemon glaze adds a refreshing contrast to the buttery dough.

What Is Angelica Cake?

Angelica Cake, also known as Torta Angelica, is a traditional Italian sweet bread that originated in Northern Italy. It’s essentially a festive brioche ring filled with raisins and candied fruit, then twisted into a beautiful braid. The cake is said to be inspired by the nuns of the Sisters of Saint Angelica, hence the name. With its soft, airy texture and shiny glaze, it's a classic celebration cake across Italian homes during holidays and special occasions.

Cooking Tips

• Use room temperature ingredients to ensure the dough rises properly.
• Soak the raisins in warm water or rum for extra plumpness and flavor.
• Don't skip the second rise after shaping—the braid needs time to puff up.
• Use bread flour if you want a slightly chewier, more structured result.
• The lemon glaze can be made ahead and stored in the fridge for 2–3 days.

Frequently Asked Questions

Can I Use Instant Yeast Instead of Dry Yeast?

Yes. If using instant yeast, you can mix it directly with the flour—no need to activate it first. Just be sure to adjust rising times as it may act faster.

What Can I Use Instead of Candied Orange?

Diced dried apricots, cherries, or even chopped dark chocolate make great alternatives if you're not a fan of candied orange.

Why Did My Dough Turn Out Sticky?

Sticky dough is common in enriched brioche. Keep kneading and avoid adding too much flour—chilling the dough briefly can help with handling.

How Long Will Angelica Cake Stay Fresh?

It’s best eaten the day it’s made, but it will keep at room temperature in an airtight container for up to 3 days.

How to Store Angelica Cake

Once completely cooled, store the cake in an airtight container at room temperature for up to 3 days. For best texture, reheat slices slightly before serving.

How to Freeze Angelica Cake

To freeze, skip the glaze and wrap the cooled cake tightly in plastic wrap, then foil. Freeze for up to 1 month. Thaw overnight and drizzle with icing just before serving. You can also freeze individual slices for quick treats.

How to Make Angelica Cake

Step 1

Step 1

In a bowl, combine flour, dry yeast, and lukewarm water. Knead until smooth. Cover with plastic wrap and let rise for 1 hour.

In a bowl, combine flour, dry yeast, and lukewarm water. Knead until smooth. Cover with plastic wrap and let rise for 1 hour.

Step 2

Step 2

In a large mixing bowl, combine the remaining flour, sugar, milk, starter, and egg yolks. Mix until combined, then knead until a dough forms.

In a large mixing bowl, combine the remaining flour, sugar, milk, starter, and egg yolks. Mix until combined, then knead until a dough forms.

Step 3

Step 3

Gradually add softened butter, kneading after each addition. Once incorporated, add salt and knead until smooth and elastic.

Gradually add softened butter, kneading after each addition. Once incorporated, add salt and knead until smooth and elastic.

Step 4

Step 4

Cover the dough with plastic wrap and let rise in a warm place for about 2 hours, or until doubled in size.

Cover the dough with plastic wrap and let rise in a warm place for about 2 hours, or until doubled in size.

Step 5

Step 5

On a floured surface, roll the dough into a rectangle about 20 x 14 inches (50 x 35 cm).

On a floured surface, roll the dough into a rectangle about 20 x 14 inches (50 x 35 cm).

Step 6

Step 6

Spread soaked raisins and chopped candied orange evenly over the dough.

Spread soaked raisins and chopped candied orange evenly over the dough.

Step 7

Step 7

Roll the dough tightly from the long side into a log.

Roll the dough tightly from the long side into a log.

Step 8

Step 8

Cut the log lengthwise down the center and twist the two halves together, keeping the cut sides facing up.

Cut the log lengthwise down the center and twist the two halves together, keeping the cut sides facing up.

Step 9

Step 9

Join the ends together to form a wreath and place it on a parchment-lined baking sheet. Cover with a cloth and let rise for 1 hour.

Join the ends together to form a wreath and place it on a parchment-lined baking sheet. Cover with a cloth and let rise for 1 hour.

Step 10

Step 10

Brush with melted butter and bake in a preheated oven at 360°F (180°C) for 25 minutes, or until golden.

Brush with melted butter and bake in a preheated oven at 360°F (180°C) for 25 minutes, or until golden.

Step 11

Step 11

Beat egg white with lemon juice, then gradually add powdered sugar until smooth and glossy.

Beat egg white with lemon juice, then gradually add powdered sugar until smooth and glossy.

Step 12

Step 12

Drizzle the icing over the cooled cake, slice, and serve.

Drizzle the icing over the cooled cake, slice, and serve.