Mimosa loaf cake
- Difficulty: Average
- Prep time: 60 min
- Cook time: 55 min
- Serving: 8
- Cost: Average
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PRESENTATION
The mimosa loaf cake is really something special, a twist on a classic Italian dessert that just adds a touch of festivity to any occasion. Inspired by the traditional mimosa cake, which folks enjoy during Festa della Donna in March, this version is just so so moist and really flavorful. It uses a yogurt batter that bursts with fresh lemon aroma—talk about inviting. It’s like a hint of springtime before you even take a bite.
Turning it into a loaf? Yeah, it gives it an elegant look while keeping that homemade charm. And look, it's topped with rich crema pasticcera and silky diplomatic cream. Each bite is light yet decadent. The golden crumbs on top? Super crispy. They add a fun texture and give it that special mimosa appearance.
Sprinkle some sugar flowers, and bam, you've got a dessert with total spring party vibes. This mimosa loaf cake recipe is a winner—especially at brunches or celebrations. It is not just for Festa della Donna. Italians really love to bring it out for family parties and spring gatherings. Which is great. The mix of sweet lemon, creamy filling, and soft, golden crumbs is just dreamy.
Even those who prefer citrusy cakes like orange loaf find this appealing. The fresh flavor and velvety cream texture? Yeah, it's a hit. Some families toss in a splash of Prosecco or extra zest to make it their own—adding to the fun.
Trying a mimosa cake recipe like this one combines Italian creativity with a sweet way to celebrate women or just enjoy something new. And listen, whether it’s a quick loaf cake or a special dessert, it turns any day into something more bright and memorable.
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INGREDIENTS
- for a 9 7/8 x 4 in pan
- Type 00 flour 1 ½ cup (180 g)
- Sugar 14 tbsp (170 g)
- Eggs 3
- Natural plain yogurt 7 oz (200 g)
- Sunflower seed oil 7 ½ tbsp (100 g)
- Potato starch 6 ¼ tbsp (50 g)
- Baking powder 4 tsp (16 g)
- Lemon peel 1
- Fine salt 1 pinch
- for the pastry cream
- Whole milk 1 ½ cup (375 g)
- Sugar 9 tbsp (110 g)
- Egg yolks 5
- Cornstarch 2 ½ tbsp (20 g)
- Rice starch 2 tbsp (15 g)
- Lemon peel 1
- Vanilla bean 1
- Fine salt 1 pinch
- for decoration
- Fresh liquid cream 0.6 cup (150 g)
- Powdered sugar to taste
- Sugar flowers to taste
How to prepare Mimosa loaf cake
To prepare the mimosa loaf cake, start with the pastry cream: bring the milk to the verge of boiling together with the lemon zest 1, the vanilla pod and a pinch of salt 2. In the meantime, in a bowl whisk the sugar and egg yolks with a whisk 3.
Add the cornstarch 4 and the rice starch 5 and mix again. When the milk has reached a boil, pour it into the bowl through a sieve 6.
Mix immediately to obtain a smooth mixture 7. Transfer everything to a saucepan 8 and let it thicken over the heat, stirring frequently 9.
At this point, the cream is ready 10; pour it into a dish and cover it with plastic wrap placed directly on the surface 11; let it cool first at room temperature and then refrigerate for at least 3 hours. Meanwhile, prepare the loaf batter: in a bowl place the eggs and the sugar 12.
Flavor with the grated lemon zest 13 and a pinch of salt 14, then beat with electric beaters for 5–8 minutes 15 until you obtain a pale and frothy mixture.
Pour in the yogurt 16 and the sunflower seed oil 17, mixing to incorporate them. Add the dry ingredients by sifting them through a sieve: start with the flour 18.
Continue with the potato starch and the baking powder 19. Work again with the beaters on low speed just long enough to obtain a smooth batter 20. Pour it into the 9 7/8 x 4 in pan, already greased and lined with parchment paper 21, and bake in a conventional oven preheated to 347°F for about 40–45 minutes, placing it on the lower rack.
After the first 25–30 minutes you can quickly open the oven and rotate the pan to make the cooking more even; toward the end check doneness with the toothpick test. Remove from the oven and let cool completely 22. Now, using a coring tool, make several holes on the surface of the loaf, ideally arranging them in about 2 columns by 7–8 rows, so as to obtain a total of 14–16 cavities 34. Collect the resulting cake scraps, cut them into pieces and set them aside for decoration.
Now take the pastry cream, stir it until smooth and creamy and fill the cavities of the loaf using a piping bag 25. At this point turn the remaining cream into a diplomatic cream: whip the heavy cream with the beaters 26 until it is firm and fluffy 27.
Add about 2/3 cup (150 g) of whipped cream to the remaining pastry cream 28 and fold gently, taking care not to deflate the mixture 29. Transfer the diplomatic cream to a piping bag fitted with a plain round tip and cover the entire surface of the loaf 30.
Finally, decorate by distributing the reserved loaf crumbs 31 and dust with powdered sugar 32; finish with a few fondant flowers. Store the mimosa loaf cake in the refrigerator until ready to serve 33.