Pastel pasqualina or Italian Easter cake recipe: a humble traditional sweet that will conquer you


Italy treasures many little-known traditional recipes, distributed throughout all its regions and almost always associated with specific seasons or festivities. As humble and simple as it is 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 sponge cake like this. It is very quick to prepare and allows you to play with the decoration, more festive or creative, or that we can even crown with fruits.


For 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 teaspoon) 4 g
  • Pearl sugar or edible confetti for garnish

How to make an Italian Easter cake

Difficulty: Easy
  • Total time 45 m
  • Elaboration 15 m
  • Cooking 30 m

Preheat the oven to 190ºC and grease a low round cake tin. Melt the butter and let it cool slightly. Put the sugar in a bowl and add the eggs. Beat with a few rods until it starts to get fluffy.

Add the melted butter, milk, lemon and orange zest, and beat a little more. Add the flour with the baking powder and the salt, and mix well with a large spoon or spatula, making sure 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 brown. 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 breakfasts and snacks, as it is not excessively sweet. We can serve it with sifted icing sugar or accompany it with a seasonal fruit sauce, even compote or jam. Delicious to dip in coffee or with a cup of tea.

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