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Cherry rose cake

Tempo: 20 minutes + 2 hours leavening time

Difficoltà: Medium difficulty

Cherry rose cake

Sardinian cherries are a variety of fruit very common in hilly and mountainous areas, where the cool climate favours perfect ripening.

Deriving from the Greek word kèrasos, the Sardinian kariasa (Cerexia, ceresia or ariasa depending on the area) has 25 varieties throughout the island. The most common are the sweet cherry and the sour cherry, the latter being more acidulous, excellent in the form of jam as an accompaniment to mature cheeses, or to be preserved in alcohol.

Cherry jam is also excellent, prepared with 1 kg of destoned cherries and 400 g of sugar. Cooked over a low heat, it is blended before being placed in jars with a small glass of macaroon liqueur, lemon peel or a sprinkling of cinnamon. Ideal for tarts, biscuits, sideboard cakes and for filling this very soft pastry.

4 people

300 g 00 flour
1 teaspoon dry brewer's yeast
130 ml milk
60 g butter
60 g of sugar
1 egg
half a teaspoon of salt
5 tablespoons of Sardinian cherry jam



Prepare the risen dough: moisten the milk and leave the butter at room temperature for at least 20 minutes. Mix the flour with the sugar, yeast, milk and beaten egg. As soon as you have a firm dough, add the butter little by little and finally the salt. Shape into a ball and leave to rise for at least 1½ hours, until doubled in volume.


Flour a work surface, turn the dough over and roll it out with a rolling pin to a rectangle about 1 cm high. Spread the cherry jam over the entire surface. Using a pastry wheel or a sharp knife, cut the rectangle of dough in half from the longest side. Now cut out strips about 2 cm wide and roll them up.


Line a small round or square baking tray with greaseproof paper. Arrange the rolls not too close together. Cover with cling film and leave to rise for at least 40 minutes.


Heat the oven to 200°C in fan mode. Once hot, place the pastry in the oven. Bake the pastry for at least 20 to 30 minutes. If the surface darkens too much, cover with a sheet of silver paper. Check the cooking with a toothpick. When cooked, allow the rose cake to cool, sprinkle with icing sugar and serve.