The Gluten-Free Rose Cake is the gluten-free version of the dessert that originated in the Renaissance, at the court of the Gonzaga, lords of Mantua.
According to tradition, the rose cake was created in honor of Isabella d’Este on the occasion of her marriage in 1490 to Francesco II Gonzaga.
➡️ The dessert, made of soft swirls of leavened dough filled with butter and sugar, resembles a bouquet of blooming roses. This scenic aspect, combined with the delicacy of the flavor, made it immediately very popular among noblewomen.
➡️ Originally from Mantua, today it is also widespread in other areas of Lombardy, Veneto, and Trentino.
➡️ Usually filled with butter and sugar, or sweet variations (jam, cream, etc.), my version is:
🔺 gluten-free and with Dexter, my gluten-free sourdough
🔺1 tablespoon of Fibra plus My Rea and lactose-free oat milk
🔺filled with steamed pumpkin and Sri Lankan cinnamon
- Difficulty: Medium
- Cost: Economical
- Rest time: 11 Hours
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven, Steaming
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups gluten-free flour mix
- 5 oz refreshed gluten-free sourdough
- 1/4 cup oat milk (and for brushing)
- 1 tbsp Fibra Plus (Discount code viaggiandomangiando10)
- 2 eggs
- 1/4 cup sugar
- 1 pinch salt
- to taste lemon zest
- to taste chopped walnuts (for garnish)
- 9 oz Mantua pumpkin
- 1/4 cup raw cane sugar
- to taste ground cinnamon
Tools
- 1 9.5 inches
Steps
Prepare the dough:
Dissolve the sourdough in warm milk.
In a bowl, mix the flour mix, Fibra plus, sugar, eggs, lemon zest, salt, and the milk and yeast mixture.
Knead well (by hand or with a mixer) until you get a soft dough.
Add the softened butter a little at a time until fully absorbed. The dough will be stickier than a gluten one, but it should be workable.
Cover and let rise in a warm place for 6–8 hours.
Prepare the filling:
Steam or bake the pumpkin, then mash well.
Mix with sugar, cinnamon.Shape the rose cake:
Roll out the dough on floured parchment paper (half a cm thick).
Spread the pumpkin cream on the surface.
Roll from the long side and cut into 7–9 rolls.
Place them in a baking pan lined with parchment paper, slightly spaced apart.
Cover and let rise for another 2–3 hours.Baking:
Brush with milk or egg.
Bake in a static oven at 340°F for about 35–40 minutes.
Let cool and sprinkle with powdered sugar and chopped walnuts.
Fibra Plus by My Rea
Fibra Plus by MyRea
➡️A *soluble fiber* based on *partially hydrolyzed guar fiber*, perfect even for those with a sensitive intestine or following a Low FODMAP diet.
✅ Gluten-free
✅ Lactose-free
✅ No sugars, sweeteners, or flavors
✅ Zero bloating, only wellness
You can dissolve it in water or use it directly in cooking: in your doughs, sweets, bread, or sauces for better and more digestible texture!
💻 Try it on *www.myrea.it* with my discount code: ❌viaggiandomangiando10❌
FAQ (Questions and Answers)
Is it possible to prepare a vegan Rose Cake?
Of course!
Here is the version from fellow blogger Sara of SaràBuonoDavvero?, without eggs and butter.
You can find the recipe here on her blog.
Is there a traditional savory version of the Rose Cake?
The savory version of the rose cake is not traditional, but a modern reinterpretation.
Traditional:
• Sweet, born at the court of the Gonzaga in the Renaissance.
• Filled with butter and sugar, or sweet variations (jam, cream, etc.).
• Symbolized a bouquet of roses, a noble and refined gift.
Savory version:
• Modern reinterpretation for buffets or appetizers.
• Same dough (sometimes less sweetened or neutral).
• Savory fillings: cooked ham, cheeses, pesto, vegetables.
• Widespread in blogs, creative catering, aperitifs.
Only the sweet version is the historical and traditional one, while the savory one is a tasty variant born in recent times.
