Feather-soft Italian country cake scented with violet, vanilla, and lemon zest. Serve warm with a light sabayon—romantic, nostalgic, and elegant.
Prep time
120 mins
Cook time
40 mins
Total time
2880 mins
Servings
22
Chef's Tips
Use a strong bread flour (W370–380) for proper gluten development in this enriched dough.
Keep the dough at 23–24°C (73–75°F) during the long rise to avoid sour notes.
Violet flavor is potent—measure carefully to avoid a perfumey aftertaste.
Serve just warm and, if desired, with a quick prosecco sabayon for contrast.
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Ingredients
Ingredients
Servings
22 servings1×
Scale
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First Dough
Second Dough & Mix-Ins
For Shaping & Finishing
Instructions
First Dough
- 1
Make a light syrup by heating Water [1] with the caster sugar; cool until just lukewarm.
- 2
In a mixer bowl, combine refreshed sourdough starter, strong flour, part of the egg yolks, and the syrup. Mix on low until shaggy.
- 3
Knead until gluten develops and dough smooths. Add, one at a time, Water [2], butter, remaining yolks, vanilla seeds, lemon zest, and violet extract—waiting for each to incorporate fully.
- 4
Cover and bulk-ferment at 23–24°C (73–75°F) for 14–15 hours, until tripled.
Second Dough & Proof
- 1
Deflate the first dough and mix in the strong flour to form a smooth, elastic dough.
- 2
Add sugar, butter, then egg yolks—keeping the dough strong and extensible.
- 3
Knead in the salt, then fold through the finely grated white chocolate. Rest 30 minutes.
- 4
Divide into 550 g portions (for two cakes). Round each into a tight ball with lightly floured hands; rest 30 minutes at ~27°C (81°F).
- 5
Press each ball into a greased 22 cm cake ring. Proof at 23–24°C (73–75°F) for ~12 hours, until well risen.
Bake
- 1
Brush tops with melted butter, lightly sprinkle with caster sugar, and dock with a fork.
- 2
Bake at 170°C (325°F) for about 40 minutes, until a skewer comes out clean and the crust is golden.
Finish & Serve
- 1
While warm, brush with clarified butter and adorn with candied violets.
- 2
Serve slightly warm; optional: a light prosecco sabayon on the side.
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Everything you want to know about this recipe.
Parma Violet Country Cake — Soft & Fragrant 🌸
Parma Violet Country Cake — Soft & Fragrant 🌸
There’s something timeless about the country cakes of Northern Italy—those feather-soft, golden brioches that perfume the kitchen as they bake. This version, inspired by Luca’s La Viola di Parma, captures the nostalgic elegance of Parma itself, blending violet, lemon zest, and vanilla in a light, cloudlike crumb. 💜
It’s a cake that bridges the rustic and the regal: born from simple country baking yet refined enough for an afternoon tea or festive table. With its sourdough-leavened dough enriched with butter, egg yolks, and a hint of floral essence, every slice melts gently on the tongue—especially when served slightly warm with a pour of Prosecco sabayon.
🌿 A Taste of Parma’s Heritage
The Parma violet isn’t just a flower—it’s a local symbol of grace and fragrance. This cake reimagines that delicacy in edible form, where violet extract enhances the sweetness of white chocolate and the aromatic warmth of vanilla.
The dough itself is a testament to patience: a long, cool fermentation that rewards you with a silky, open crumb and subtle tang from the sourdough. The final touch—candied violets glistening over a brush of clarified butter—turns it into a patisserie-worthy showpiece.
💡 Baker’s Notes
- For the perfect texture, use a high-gluten Italian or French bread flour (W370–380).
- Maintain a consistent 23–24°C environment during proofing to prevent sourness.
- Violet extract is potent—use sparingly to keep it romantic, not perfumey.
- Serve just warm, ideally with a frothy sabayon to echo its lemon-vanilla base notes.
✨ Serving Inspiration
Cut generous wedges and dust lightly with icing sugar. Pair with a flute of chilled Moscato or a spoonful of honeyed mascarpone cream. The aroma alone is enough to bring back memories of summer gardens and soft Italian afternoons. ☀️🌿
For a modern touch, bake them as individual mini rings for brunch, or cube leftovers into violet-scented trifle with custard and berries.
🕰️ The Spirit of Slow Baking
Like all great Italian heritage bakes—from panettone to colomba—this cake celebrates time, touch, and temperature. Every rise, fold, and rest deepens its aroma and texture. The result? A cake that’s humble yet ethereal—the soul of Italian comfort, scented with Parma’s violets.
A violet-scented country cake with lemon and vanilla in a soft, fragrant crumb.
Nutrition Facts
Nutrition Facts
Serving Size: 1 slice (1/22 cake)
Calories 36018%
% Reference Intake*
Total Fat 14g20%
Saturated Fat 8g40%
Trans Fat 0g
Cholesterol 135mg
Sodium 220mg
Total Carbohydrates 50g19%
Dietary Fiber 2g
Sugars 16g18%
Protein 7g14%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I replace sourdough starter with yeast?
Yes. Use 7 g instant yeast in the first dough; reduce initial rise to ~2–3 hours at 26°C, then proceed. Flavor will be less complex.
What can I use instead of violet extract?
Try a few drops of orange blossom water or a violet syrup reduction. Start with ⅛ tsp and adjust—floral notes should be gentle.
Why is strong flour important here?
This enriched dough carries lots of butter and yolks. A W370–380 flour helps build structure for a tall, tender crumb.
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Sophie R.
· 12 Oct 2025Long proof is worth it! I added extra candied violets for crunch—beautiful for afternoon tea.
Marco D.
· 12 Oct 2025Used orange blossom water instead of violet and still lovely. Crumb is super soft and feathery.
Elena P.
· 12 Oct 2025Delicate violet aroma—not perfumey at all. Served warm with a quick zabaglione and it was perfect.
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