Nutella Flower Cake Recipe: Soft, Flaky, and Irresistible

Flower Cake Recipe (Torta Fiore)

Category: Leavened
Servings/Pieces: 8
Preparation Time: 4 hours (including rising time)
Cooking Time: 40 minutes

Ingredients

Instructions

1. Prepare the Dough: Start by sifting the Manitoba flour into the bowl of a stand mixer. Add the sugar and dry yeast. Gently mix these dry ingredients together. Slowly pour in the milk, followed by the water, ensuring that the liquid is fully absorbed by the flour mixture.

2. Incorporate the Eggs: Once the liquid ingredients are absorbed, switch to the dough hook attachment and begin mixing at a low speed. Add the eggs one at a time, allowing each egg to fully incorporate into the dough before adding the next.

3. Knead the Dough: Continue kneading the dough until it becomes smooth and elastic. You’ll know it’s ready when the dough begins to pull away from the sides of the bowl and forms a cohesive mass around the dough hook. At this stage, slowly incorporate the softened butter, adding a little at a time. Allow each portion of butter to fully blend into the dough before adding more. Continue kneading until the dough is glossy, smooth, and elastic, and has a slight sheen from the butter.

4. First Rise: Transfer the dough onto a lightly greased surface and knead by hand for a few minutes to further smooth it out. Then, shape it into a ball, place it in a lightly greased bowl, and cover it with plastic wrap. Let the dough rise for about 3 hours, or until it has doubled in size. You can place the bowl in a turned-off oven with the light on to maintain a warm environment for the dough to rise.

5. Shape the Dough: Once the dough has risen, punch it down to release the air. Divide the dough into four equal pieces. Roll each piece into a smooth ball and let them rest under a piece of plastic wrap for about 10 minutes to relax the gluten.

6. Layer with Nutella: On a clean surface, flatten one of the dough balls into a round disc. Spread a layer of Nutella (approximately 90g) on top. Continue layering with the remaining discs of dough and Nutella, making sure each layer is spread evenly. You will have a total of 16 layers of dough and Nutella.

7. Twist and Form the Flower Shape: Once all the layers are stacked, take each pair of dough discs and gently pinch them together. Cut the stack into 16 wedges. For each wedge, twist it gently and roll it into a spiral, ensuring that the ends of each wedge are facing upward. The twisting motion will create the flower shape as the dough is spun.

8. Second Rise: Once the flower shape is formed, place the dough onto a baking tray lined with parchment paper. Cover it again with plastic wrap and let it rise for at least 1 hour, until it puffs up and has a light, airy texture.

9. Baking: Preheat your oven to 180°C (350°F) for static baking or 160°C (320°F) for fan-assisted baking. Bake the flower cake for about 40 minutes, or until it is golden brown on top and sounds hollow when tapped. If your oven has a fan, check the cake at the 30-minute mark to prevent over-baking.

10. Finishing Touches: Remove the flower cake from the oven and let it cool for a few minutes on a wire rack. Once cooled, serve and enjoy the beautifully fluffy, Nutella-filled cake!

Nutritional Information (Per Serving)

This Torta Fiore, with its rich Nutella layers and soft, buttery dough, is a show-stopping dessert that’s perfect for any occasion. Whether you’re baking for a special event or simply indulging in a sweet treat, this recipe brings joy with every twist and turn.