Anello Di Monaco is a classic Italian dessert that brings a touch of elegance to any table. This ring-shaped cake is known for its light texture and subtle flavors, making it a favorite for special occasions and everyday treats alike. Originating from the region of Naples, it reflects the rich culinary traditions of southern Italy.
We love how Anello Di Monaco combines simple ingredients into a beautifully delicate dessert that’s surprisingly easy to make. Whether you’re an experienced baker or just starting out, this recipe will guide you through each step with confidence. Let’s dive into creating this authentic Italian delight that’s sure to impress family and friends.
Ingredients
To craft the authentic Anello Di Monaco, we rely on simple yet quality ingredients that bring out its classic flavors and delicate texture. Below are the components divided into the dough and the filling to guide us during preparation.
Dough Ingredients
For the Anello Di Monaco dough, we require the following:
- 500g all-purpose flour, sifted to ensure lightness
- 150g granulated sugar for natural sweetness
- 3 large eggs, at room temperature for better incorporation
- 150g unsalted butter, softened to enhance richness
- 1 packet (7g) active dry yeast, activated for proper rise
- 150ml whole milk, warmed to about 110°F (43°C) to activate yeast
- 1 teaspoon vanilla extract for subtle aromatic notes
- A pinch of salt to balance flavors
Filling Ingredients
The traditional filling lends the cake its distinctive flavor and texture. We use:
- 200g ricotta cheese, well drained for creaminess
- 150g powdered sugar, sifted to avoid lumps
- 100g candied orange peel, finely chopped for citrus brightness
- 1 teaspoon cinnamon powder, optional for a warm spice touch
- Zest of 1 lemon, finely grated to add freshness
- 2 tablespoons dark rum, for depth and aroma (optional)
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 500g | Sifted |
| Granulated sugar | 150g | |
| Large eggs | 3 | Room temperature |
| Unsalted butter | 150g | Softened |
| Active dry yeast | 7g (1 packet) | Activated |
| Whole milk | 150ml | Warmed to 110°F (43°C) |
| Vanilla extract | 1 tsp | |
| Salt | Pinch | |
| Ricotta cheese | 200g | Well drained |
| Powdered sugar | 150g | Sifted |
| Candied orange peel | 100g | Finely chopped |
| Cinnamon powder | 1 tsp | Optional |
| Lemon zest | Zest of 1 | Finely grated |
| Dark rum | 2 tbsp | Optional |
With these ingredients, we’re ready to assemble the elegant Anello Di Monaco that captures the essence of traditional Neapolitan baking.
Tools and Equipment
To successfully prepare the Anello Di Monaco, having the right Tools and Equipment is essential. Each item contributes to achieving the perfect texture, shape, and flavor that define this classic Italian dessert.
Essential Baking Tools
- Mixing bowls: We use separate large bowls for the dough and filling mixtures to ensure proper ingredient integration.
- Whisk and wooden spoon: For combining eggs, sugar, and ricotta smoothly.
- Electric mixer with dough hook attachment: This facilitates kneading the dough to the ideal silky, elastic consistency without overexertion.
- Measuring cups and spoons: Precision is crucial for yeast and sugar amounts to guarantee proper rising and sweetness.
- Sifter: To aerate the all-purpose flour and incorporate it gently into the dough.
- Pastry brush: Used to apply melted butter or egg wash, enhancing crust color and moisture.
Specialized Equipment for Shaping and Baking
- Anello ring mold or Bundt pan: The signature ring form of Anello Di Monaco demands a round mold with a central tube. We recommend an 8-9 inch diameter mold for ideal proportion and baking spread.
- Cooling rack: After baking, we transfer the cake here to cool evenly and prevent sogginess.
- Plastic wrap or kitchen towel: To cover the dough during proofing, maintaining moisture and warmth.
- Zester or microplane: Necessary for extracting fresh lemon zest to add the desired citrus aroma to the filling.
Oven and Temperature Tools
- Oven thermometer: To accurately monitor the oven’s heat, ensuring the cake bakes at a steady 350°F (175°C).
- Timer: We rely on this to track proofing and baking times precisely, avoiding under or overbaking.
| Tool | Purpose | Notes |
|---|---|---|
| Mixing bowls | Separate mixing of dough and filling | Large, preferably stainless steel |
| Whisk and wooden spoon | Smooth mixing of eggs and ricotta | |
| Electric mixer (dough hook) | Kneading dough to elasticity | Saves time and effort |
| Measuring cups & spoons | Accurate measurement of ingredients | |
| Sifter | Aerate and combine flour | Prevents dense dough |
| Pastry brush | Applying butter or egg wash | Adds shine and softness |
| Anello ring mold/Bundt pan | Shaping the signature ring shape | 8-9 inch diameter recommended |
| Cooling rack | Cooling cake evenly | Prevents soggy bottom |
| Plastic wrap/kitchen towel | Cover dough during proofing | Maintains moisture and warmth |
| Zester/microplane | Extract citric zest for filling | Fresh zest optimizes fragrance |
| Oven thermometer | Monitor temperature accuracy | Ensures consistent baking heat |
| Timer | Track proofing and baking times | Prevents under or overbaking |
Using these tools confidently helps us master the delicate balance of flavors and textures in the Anello Di Monaco. Our commitment to using precise equipment ensures that every step from mixing to baking is seamless and yields exceptional results.
Preparation
To create an authentic Anello Di Monaco, we will begin by carefully preparing the dough and the filling. Following precise steps ensures the cake’s signature light texture and delicate flavor.
Preparing the Dough
- Activate the yeast: Warm ½ cup of whole milk to about 100°F (38°C). Stir in 1 tablespoon of active dry yeast with 1 teaspoon of granulated sugar. Let it sit for 5 to 10 minutes until foamy.
- Combine dry ingredients: In a large mixing bowl, sift 3 cups of all-purpose flour with a pinch of salt.
- Mix wet ingredients: In a separate bowl, whisk 4 large eggs with ¾ cup granulated sugar until pale and fluffy.
- Incorporate butter and vanilla: Melt 4 tablespoons of unsalted butter and let it cool slightly. Add 1 teaspoon of pure vanilla extract to the butter.
- Form the dough: Gradually add the activated yeast mixture and the egg mixture into the flour. Use an electric mixer fitted with a dough hook to blend on medium speed. Slowly pour in the melted butter and vanilla.
- Knead and rest: Continue mixing for 8 to 10 minutes until the dough is smooth and elastic. Cover with plastic wrap or a damp kitchen towel. Allow it to rise in a warm place for 1 to 2 hours or until doubled in size.
Preparing the Filling
- Prepare ricotta mixture: In a medium bowl, combine 1 cup of ricotta cheese with ¾ cup powdered sugar. Beat until creamy and smooth.
- Add flavorings: Fold in 2 tablespoons finely chopped candied orange peel and the zest of one lemon.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Ground cinnamon | ½ teaspoon | Adds warmth and depth |
| Dark rum | 1 tablespoon | Imparts subtle aromatic notes |
- Mix thoroughly: Blend all filling ingredients until evenly combined. Cover and refrigerate until ready to use.
Assembling the Anello Di Monaco
To assemble the Anello Di Monaco, we begin by preparing the risen dough and the chilled filling to ensure a smooth and precise layering process.
Step 1: Prepare Your Workspace and Tools
- Lightly flour a clean surface to prevent sticking.
- Have your Anello ring mold or Bundt pan ready, greased thoroughly with unsalted butter.
- Keep the chilled ricotta filling nearby, as well as a spatula or tablespoon for spreading.
Step 2: Roll Out the Dough
- Turn the risen dough onto the floured surface.
- Using a rolling pin, roll the dough into a rectangle approximately 12×16 inches and about 1/4 inch thick.
- Maintain an even thickness for consistent baking.
Step 3: Spread the Filling
- Spoon the chilled ricotta filling evenly over the dough rectangle.
- Leave a 1-inch border around the edges to prevent filling from spilling during rolling.
- Use a spatula to gently spread the filling in a uniform layer, about 1/4 inch thick.
Step 4: Shape the Dough
- Starting from one of the longer edges, carefully roll the dough into a tight log, encasing the filling.
- Pinch the ends gently to seal and prevent filling leakage.
- Transfer the rolled dough seam-side down to the greased mold.
Step 5: Create the Signature Ring Pattern
- Using a sharp chef’s knife or dental floss, cut the rolled log lengthwise down the middle, exposing the filling layers.
- Place the two halves side by side with the cut sides facing upward.
- Twist the two strands around each other gently, keeping the cut sides visible to showcase the filling swirls.
- Gently form the twisted dough into a ring, joining the ends together and pinching to seal.
Step 6: Final Proofing
- Cover the assembled Anello Di Monaco with a kitchen towel.
- Let it rise in a warm place for 30 to 45 minutes until slightly puffed.
Step 7: Baking Preparation
- Preheat the oven to 350°F (175°C).
- Before placing the pan in the oven, brush the ring with an egg wash (one beaten egg with a tablespoon of water) for a golden shiny crust.
| Step | Description | Time/Measure |
|---|---|---|
| Dough Roll-Out | Roll into 12×16 inch rectangle, 1/4 inch thick | |
| Filling Spread | Spread ricotta filling evenly, 1/4 inch thick | Leave 1-inch border |
| Proofing | Final rise after shaping | 30 to 45 minutes |
| Oven Temperature | Bake at | 350°F (175°C) |
“The intricate layering and twisting create the beautiful ring shape that defines the classic Anello Di Monaco—each slice reveals a delicate pattern of creamy filling nestled in tender, fragrant dough.”
Step 8: Baking
- Place the mold on the middle rack and bake for 35-40 minutes.
- Check for a golden-brown crust and an internal temperature of 190°F (88°C) using a kitchen thermometer.
Step 9: Cooling
- Remove from the oven and allow the Anello Di Monaco to cool in the pan for 10 minutes.
- Transfer to a cooling rack to cool completely before slicing.
By following these precise assembly steps, we ensure our Anello Di Monaco exhibits its signature look and flavor balance, staying true to its Neapolitan heritage.
Baking Instructions
To achieve the perfect Anello Di Monaco, we must follow precise baking steps that ensure the cake’s delicate texture and stunning ring shape.
1. Preheat and Prepare
First, preheat the oven to 350°F (175°C). Use an oven thermometer for accuracy since consistent heat is crucial for even baking. Grease your Anello ring mold or Bundt pan thoroughly with butter or non-stick spray. Lightly dust the interior with flour to prevent sticking.
| Step | Detail |
|---|---|
| Oven Temperature | 350°F (175°C) |
| Mold Preparation | Grease + flour dusting |
2. Proof the Dough
After assembling the cake, allow the shaped dough ring to rest and rise in a warm environment for about 45 to 60 minutes until it nearly doubles in size. Cover the dough with a clean kitchen towel or plastic wrap to retain moisture and warmth.
3. Baking Process
Place the risen dough ring in the center of the preheated oven. Bake for 30 to 40 minutes. We recommend checking at the 30-minute mark to avoid overbaking. The cake should develop a golden-brown crust and yield a hollow sound when tapped gently.
Tip: If the top browns too fast, cover loosely with aluminum foil for the last 10 minutes.
4. Cool Properly
Once baked, carefully remove the cake from the oven. Let it cool in the mold for 10 minutes to set the shape. Then invert the cake onto a cooling rack to cool completely. This prevents sogginess and preserves the ring’s crisp texture.
5. Optional Finishing Touches
Before serving, dust the Anello Di Monaco with powdered sugar or brush lightly with a warm syrup for added shine and moisture. The subtle sweetness accentuates the cake’s rich ricotta filling and aromatic hints of orange and cinnamon.
Baking Timeline Summary
| Step | Duration | Details |
|---|---|---|
| Dough Rising | 45–60 minutes | Warm, covered environment |
| Baking | 30–40 minutes | At 350°F (175°C) |
| Cooling in Mold | 10 minutes | Sets shape |
| Cooling on Rack | Until completely cool | Prevents sogginess |
Serving Suggestions
To fully appreciate the delicate flavors and elegant shape of the Anello Di Monaco, we recommend serving it with complementary accompaniments that enhance its rich texture and subtle sweetness.
Ideal Beverage Pairings
Pairing the Anello Di Monaco with the right beverages can elevate the tasting experience. Consider these options:
| Beverage | Description | Serving Temperature |
|---|---|---|
| Espresso | Strong and bold coffee balances sweetness | Hot |
| Moscato d’Asti | Light, sweet sparkling wine with fruity notes | Chilled (45-50°F) |
| Earl Grey Tea | Citrus and bergamot notes complement lemon zest | Warm |
| Freshly Squeezed Orange Juice | Bright acidity cuts through creamy ricotta | Chilled |
Garnishing Ideas
To make the dessert visually stunning and taste even better:
- Dust with powdered sugar just before serving for a snowy effect.
- Brush with a light honey glaze to add shine and an extra layer of sweetness.
- Top with fresh berries such as raspberries or blueberries for a tart contrast.
- Add a sprinkle of toasted almond flakes or chopped pistachios to introduce a subtle crunch.
Serving Temperature
For best results, serve the Anello Di Monaco at room temperature. This allows the tender crumb and creamy ricotta filling to shine through. If refrigerated, allow it to rest 30 minutes before serving.
Portioning Tips
Slice the ring into even wedges using a serrated knife. To preserve the beautiful swirl of filling inside each slice, cut gently in a sawing motion.
“The harmonious balance of flavors and textures in the Anello Di Monaco truly shines when paired mindfully and presented with care.”
By following these serving suggestions, we create an inviting presentation that invites guests to savor every bite of this classic Neapolitan dessert.
Storage and Make-Ahead Tips
Proper storage and thoughtful make-ahead preparation allow us to enjoy the Anello Di Monaco at its freshest and most flavorful. Here are best practices to preserve its delicate texture and rich flavors.
Storing Anello Di Monaco
- Cool completely on a wire rack before storage to avoid condensation and sogginess.
- Wrap the cooled cake tightly in plastic wrap or place it in an airtight container to maintain moisture and prevent it from absorbing external odors.
- Store at room temperature if consuming within 2 days for optimal texture and taste.
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | Up to 2 days | Keep in airtight container; avoid humidity |
| Refrigerator | Up to 5 days | Wrap tightly to prevent drying out |
| Freezer | Up to 1 month | Wrap in plastic wrap and foil for best results |
- For longer storage, freeze the cake. Before freezing, slice into portions if desired. Thaw overnight in the refrigerator or for 2 hours at room temperature.
Make-Ahead Tips
- Prepare the ricotta filling up to 2 days in advance. Store it covered in the refrigerator to allow the flavors to meld beautifully.
- The dough can be made the day before. After kneading and the first rise, punch it down, shape into a ball, cover with plastic wrap, and refrigerate overnight. Allow to come to room temperature and rise again before assembly.
- Assemble the entire cake the night before. After the final shaping and rising, cover it tightly and refrigerate. Remove 1 hour before baking to let it proof at room temperature gently.
- Pre-baking proofing time is essential. Do not rush the second rise; it should be about 45 to 60 minutes until the dough noticeably puffs but does not double in size to ensure the signature light and airy crumb.
Quick Reference Table: Make-Ahead Timeline
| Step | Advance Time | Storage Recommendation |
|---|---|---|
| Ricotta Filling | Up to 2 days | Refrigerate in airtight container |
| Dough Preparation | 1 day before | Refrigerate after first rise |
| Full Assembly & Proof | Night before | Refrigerate; remove 1 hour before baking |
| Finished Baked Cake | 2 days (room temp) | Airtight container |
| Freeze Baked Cake | Up to 1 month | Wrapped tightly, thaw before serving |
Tip: Always bring refrigerated dough or assembled cake to room temperature before baking to reactivate yeast and ensure an even bake.
“Patience in proofing and proper storage results in an Anello Di Monaco with the quintessential soft crumb and rich flavor that defines this classic Neapolitan dessert.”
By following these storage and make-ahead guidelines we maintain the quality and showcase the authentic essence of our beloved Anello Di Monaco.
Conclusion
Creating Anello Di Monaco brings a touch of Neapolitan tradition right into our kitchens. Its delicate texture and subtle flavors make it a versatile dessert that fits any occasion. With straightforward ingredients and clear steps, we can confidently bake this elegant ring cake and impress our guests or simply enjoy a sweet moment ourselves.
By following the recipe and tips, we ensure every bite captures the authentic essence of southern Italy. Whether served with coffee or a glass of Moscato, Anello Di Monaco is sure to become a favorite in our dessert repertoire. Let’s keep exploring and sharing the joy of baking timeless classics like this one.
Frequently Asked Questions
What is Anello Di Monaco?
Anello Di Monaco is a traditional Italian ring-shaped cake from Naples. It features a light, fluffy dough filled with a creamy ricotta mixture and flavored with citrus and spices. It’s a classic dessert suitable for special occasions and everyday enjoyment.
What are the key ingredients for Anello Di Monaco dough?
The dough mainly includes all-purpose flour, granulated sugar, eggs, unsalted butter, active dry yeast, whole milk, vanilla extract, and a pinch of salt. These simple ingredients create a soft and flavorful base for the cake.
What ingredients are used in the filling?
The filling typically consists of ricotta cheese, powdered sugar, candied orange peel, lemon zest, and optional cinnamon or dark rum to enhance the flavor and creaminess of the cake.
What equipment do I need to bake Anello Di Monaco?
Essential tools include mixing bowls, a whisk, an electric mixer with a dough hook, measuring cups and spoons, a sifter, pastry brush, and an Anello ring mold or Bundt pan. An oven thermometer and timer are also recommended for precise baking.
How do I prepare the dough and filling?
First, activate yeast in warm milk and sugar. Mix dry ingredients, then combine with wet ingredients until fluffy. Knead until smooth and let rise. For the filling, mix ricotta with powdered sugar and flavorings, then chill until ready to use.
How is the Anello Di Monaco assembled?
Roll out the dough, spread the ricotta filling evenly, then shape it into a log and twist it to form a ring. Let it rise before baking to get the signature shape and texture.
What are the baking instructions?
Preheat oven to 350°F (175°C). After proofing the shaped dough for 45–60 minutes, bake for 30–40 minutes. Cool in the mold for 10 minutes, then transfer to a rack. Dust with powdered sugar or brush with syrup as desired.
How should Anello Di Monaco be served?
Serve at room temperature with beverages like espresso, Moscato d’Asti, or Earl Grey tea. Garnish with powdered sugar, honey glaze, fresh berries, or toasted almonds for added flavor and presentation.
How do I store leftover Anello Di Monaco?
Cool completely, then wrap tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for 2 days, refrigerated for up to 5 days, or frozen for up to 1 month.
Can I make Anello Di Monaco ahead of time?
Yes! Prepare the ricotta filling and dough in advance. Dough can be made a day before, and the assembled cake can be refrigerated overnight before baking to save time while preserving freshness.