{"id":149710,"date":"2023-02-28T10:00:23","date_gmt":"2023-02-28T09:00:23","guid":{"rendered":"https:\/\/shop.oliobonamini.com\/?p=149710"},"modified":"2023-02-28T14:23:38","modified_gmt":"2023-02-28T13:23:38","slug":"torta-mimosa-la-ricetta-facile-per-la-festa-della-donna","status":"publish","type":"post","link":"https:\/\/shop.oliobonamini.com\/en\/blog\/2023\/02\/28\/torta-mimosa-la-ricetta-facile-per-la-festa-della-donna\/","title":{"rendered":"Mimosa cake: the easy recipe for Women’s Day"},"content":{"rendered":"

The origins of the mimosa cake<\/strong> 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<\/strong>” 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<\/strong> flowers in shape.<\/p>\n

And again: mimosa cake, history and ingredients<\/h2>\n

The mimosa<\/strong> 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<\/strong> in the same month of this anniversary, this dessert has been replicated and proposed as a delicious wish to all Women.
\nThe original recipe of the sweet mimosa<\/strong> 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<\/strong> flower, the filling of custard or chantilly, the ever-present fresh or canned fruit to make this mimosa cake<\/strong> even more delicious.<\/p>\n

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In the most pleasurable version, the traditional sponge cake made with flour, sugar, eggs and extra virgin olive oil<\/strong> is dipped in sweet liqueurs such as Marsala or, if you want to obtain a delicate mimosa cake<\/strong>, then pineapple juice is used.<\/p>\n

How to prepare the mimosa cake with our olive oil<\/h2>\n

This time we have decided to offer a modern version of the much acclaimed mimosa cake<\/strong>, a reinterpretation of the original recipe which, even if different, satisfies our palates every time.
\nA single-portion mimosa cake<\/strong>! 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.<\/p>\n

Ingredients for 6 \u201cmimosa cake<\/strong>\u201d cupcakes<\/em><\/p>\n