Italian Easter Cake

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January 27, 2014 by Bloke In A Kitchen

Traditionally enjoyed at Easter in Italy, the flavours and heavenly aroma of this cake are very much like Panettone. The recipe involves some simple bread-making principles, of allowing the dough to rise for a few hours, so a nice comforting cake to make at a leisurely pace!


20g fresh yeast, or 2 teaspoons dried yeast

175ml warm / hand-hot milk

400g plain white flour

100g unsalted butter

3 large free range eggs, plus 1 egg yolk

120g caster sugar

½ teaspoon of salt

1 teaspoon vanilla extract

Grated zest of 1 lemon

Grated zest of 1 orange

70g raisins

70g chopped candied peel

Icing sugar, for dusting

100g whole blanched almonds, for decorating


Blend the yeast with the warm milk, then leave for 15 minutes until frothy

Stir in 100g of the flour, cover and leave for 30 minutes. The mixture will ferment and rise.

Gently melt the butter, and leave to cool. Whisk together the eggs, egg yolk and caster sugar, then whisk in the butter.

Stir in the salt, vanilla extract, orange and lemon zest. Add the remaining 300g of flour, and mix together well.

Add, and mix in, the yeast mixture until smooth. Mix in the raisins and candied peel. Place the dough in a large bowl, cover with a clean tea-towel and leave for 2 hours until risen and doubled in size.

The dough will be very, very sticky! Place onto a large baking sheet covered with non-stick parchment paper. (or divide the dough into 2, and place onto 2 baking sheets / parchment paper). Cover with a clean tea towel, and leave to rise again at room temperature for about an hour until double in size.

Decorate the dough with the almonds.

Pre-heat the oven to 190 degrees C, 375F, Gas Mark 5

Bake for 15-18 minutes, until golden brown and firm to the touch. Allow to cool, and dust with icing sugar before serving.


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