Pasqualina cake or Italian Easter cake recipe: a humble traditional sweet that will conquer you
Italy treasures many little-known traditional recipes, distributed throughout its regions and almost always associated with specific times or festivities. As humble and simple as fluffy and tasty, this Italian sponge cake or pasqualina cake It has everything to earn a place in any recipe book.
Originally it is typical of Easter but any excuse is good to prepare an unpretentious cake like this. It is very fast to make and allows you to play with the decoration, more festive or creative, or that we can even crown with fruit.
IngredientsFor 8 people
- Egg L 2
- Sugar 100 g
- Unsalted butter 95
- Milk 50 ml
- Pastry flour 300 g
- Fine salt 2 g
- Lemon zest 1
- Orange zest
- Chemical yeast (1 tsp) 4 g
- Pearl sugar or edible confetti to decorate
How to make an Italian Easter cakeDifficulty: easy
- Total time 45 m
- Elaboration 15 m
- Cooking 30 m
Preheat the oven to 190ºC and grease a low round cake pan. Melt the butter and let cool slightly. Put the sugar in a container and add the eggs. Beat with a few rods until it begins to get fluffy.
Add the melted butter, milk, lemon and orange zest, and beat a little more. Incorporate the flour with the chemical yeast and salt, and mix well with a large spoon or spatula, taking care that there are no lumps.
Fill the mold, leveling the surface, and decorate with a little pearl sugar and colored decorations, to taste. Bake for about 30 minutes, until golden. Let cool completely before serving.
With what to accompany the Italian sponge cake
This Italian Easter cake or pasqualina cake is a kind of cake ideal for breakfast and snacks, as it is not excessively sweet. We can serve it with sifted icing sugar or accompany it with some seasonal fruit sauce, including compote or jam. Delicious to dip in coffee or with a cup of tea.
Tags: Meats And Birds Fish Desserts