THE GOOD OIL MILL
AT YOUR HOME
The origins of the mimosa cake date back to the early fifties of the twentieth century, more precisely in the province of Rieti. Adelmo Renzi, a chef from Lazio, participated (and won) in a pastry competition in Sanremo during which he presented the then unknown “mimosa cake” as his creation with the intention of paying homage to the city of flowers, Sanremo. In fact, its name is due to various small pieces of sponge cake scattered on the surface, which resemble mimosa flowers in shape.
The mimosa was chosen by the Italian Women Union as a symbol of March 8th because it was considered “a poor flower, easy to find in the countryside” and, given the victory of Renzi’s mimosa cake in the same month of this anniversary, this dessert has been replicated and proposed as a delicious wish to all Women.
The original recipe of the sweet mimosa is still unknown and uncertain today, but it can be assumed that some ingredients have remained unchanged over time: the base of sponge cake and the small pieces of the same that cover the surface recalling the petals of the mimosa flower, the filling of custard or chantilly, the ever-present fresh or canned fruit to make this mimosa cake even more delicious.
In the most pleasurable version, the traditional sponge cake made with flour, sugar, eggs and extra virgin olive oil is dipped in sweet liqueurs such as Marsala or, if you want to obtain a delicate mimosa cake, then pineapple juice is used.
This time we have decided to offer a modern version of the much acclaimed mimosa cake, a reinterpretation of the original recipe which, even if different, satisfies our palates every time.
A single-portion mimosa cake! So you can taste this traditional dessert not only on Women’s Day, but also create the opportunity to have a small supply for the following days.
Ingredients for 6 “mimosa cake” cupcakes
For the filling (generous quantity):
Revised “mimosa cake” preparation:
1. Preheat the oven to 150°C. Pour the sugar into a bowl and grate the zest of the oranges over it. Add the eggs and whisk everything until they are foamy. Squeeze the oranges, filter the juice and set it aside (it will be used to sprinkle the single portions);
2. Add the flour, baking powder, salt and Bonamini “San Felice” extra virgin olive oil to the egg and sugar mixture. Mix well and then pour the mixture into 9 cups, previously placed in a muffin pan;
3. Bake for 20 minutes, then remove from the oven and immediately make holes on the surface of 6 of the 9 muffins, using a knife. Sprinkle lightly with the orange juice and fill with the previously assembled cream (keep some aside). For a delicious mimosa cake filling, follow the original recipe here.
4. Remove the cups from the 3 remaining muffins without orange juice and fillings and cut them into cubes, all of the same size.
5. With the remaining part of the cream, cover the surface of the 6 muffins soaked in orange juice (not more than a teaspoon). Place the cubes obtained on top of it, which will act as a “glue”, and complete with a sprinkling of icing sugar, as desired.
The “San Felice” extra virgin olive oil is the perfect ally in the preparation of all sugary desserts and bread products, as with its delicate and very well balanced flavour, a classic of extra virgin olive oil from the east Verona area, it manages to give that extra softness and lightness to all recipes.
The vast range of Bonamini olive oils are suitable for the preparation of various delicacies such as Valentine’s Day Sweets and Carnival Chiacchiere, such as savory pies in the kitchen of the cook and founder of GialloZafferano Sonia Peronaci, for chocolate cakes without butter or soft lemon scent cake handed down from generation to generation like in our family.
