Mimosa cake
# Mimosa cake

The mimosa cake (Italian: torta mimosa) is an Italian dessert first created in Rieti in the 1950s. The name is given by the small pieces of sponge cake scattered on the surface, which resemble mimosa flowers in shape. Thanks to the flower's connection with International Women's Day, the cake is also often used to celebrate this occasion.

## The origins of the cake

The recipe was invented by Adelmo Renzi, a chef from San Filippo di Contigliano, who owned a restaurant in the centre of Rieti, a city in Lazio. The cake became famous in May 1962, when the chef took part in a pastry competition in Sanremo, during which he presented the mimosa as a tribute to the city of flowers, and was the winner. The original recipe used by Renzi, however, has never been revealed.

## Composition and preparation

The comparison of the cake with the mimosa is linked to its appearance, formed by pieces of sponge cake placed on the cake to recall the shape of the mimosa flower. The preparation requires cutting a horizontal slice of sponge cake and removing the inner part, which is then fully crumbled and used to create the "mimosa effect".

The sponge cake can be soaked in sweet liqueur, such as Marsala or Maraschino, or in pineapple juice. The filling consists of custard, with the possible addition of whipped cream or jam. Fresh fruit or canned fruit is also used.

It is possible to use a bit of turmeric to intensify the colour of the sponge crumbs to be scattered across the surface, although this is not strictly necessary.

