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.

Parma Violet Country Cake — Soft & Fragrant

Name: Parma Violet Country Cake — Soft & Fragrant
Prep time: 120 min
Cook time: 40 min
Total time: 2880 min
Yield: 22
Ingredients: Water [1]; Caster sugar; Sourdough starter (refreshed 3×, 100% hydration); Strong flour (W370/380); Egg yolks; Water [2]; Unsalted butter (room temperature); Vanilla pod; Lemon zest (finely grated); Violet extract (aroma di viola); First dough; Strong flour (W370/380); Caster sugar; Unsalted butter (room temperature); Egg yolks; Fine salt; White chocolate, finely grated; Strong flour; Unsalted butter, melted; Caster sugar; Clarified butter; Candied violets

Feather-soft Italian country cake scented with violet, vanilla, and lemon zest. Serve warm with a light sabayon—romantic, nostalgic, and elegant.

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.

💬 What Bakers Say

“Delicate violet aroma—not perfumey at all. Served warm with a quick zabaglione and it was perfect.” — Elena P. ⭐⭐⭐⭐⭐

“Used orange blossom water instead of violet and still lovely. Crumb is super soft and feathery.” — Marco D. ⭐⭐⭐⭐⭐

“Long proof is worth it! I added extra candied violets for crunch—beautiful for afternoon tea.” — Sophie R. ⭐⭐⭐⭐

🕰️ 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.

Adapted from Luca’s original “La Viola di Parma” recipe — lovingly reinterpreted by JojoM for RecipeShare.