The Easter dove cake is a traditional dessert prepared for Easter. Many think that it takes many hours and a lot of work to make it, but fortunately, that’s not always the case. Believe me, this recipe is quick and doesn’t require rising times, as I used instant yeast and look at the result! It’s perfect and delicious! I enriched it with pistachio cream, which gave it an extra touch of flavor. Of course, you can replace it with chocolate chips or candied fruits.
My guests were all amazed after tasting it, and they obviously immediately wanted the recipe. These are indeed satisfactions, even if small, but they gratify me for the passion I put into cooking. I like to carve out time for it; it relaxes me.
Can you imagine the impression of presenting a homemade dove cake at Easter lunch? It’s certainly not common.
For the Easter menu, I recommend the crepes in broth, a tasty and cheesy meatloaf, and a great artichoke pie. I also suggest you check out all my other recipes where you can find many other ideas. You can also find the recipe for the 500g Dove Cake and the savory dove cake.
Now, let’s see the procedure together.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 3 eggs
- 3/4 cup granulated sugar
- 1 vial Orange flavoring
- 6 1/2 tbsp sunflower seed oil
- 3/4 cup milk
- 2 3/4 cups Manitoba flour
- 1 packet instant yeast
- to taste pistachio chips
- to taste almonds
- to taste sugar sprinkles
Tools for preparing the dove cake
- 1 Mold For 750g
- 2 Bowls
- 1 Electric whisk
- 1 Spatula
Steps
To prepare the delicious Easter dove cake, start by taking two bowls. In one, place the egg whites with a pinch of salt and beat them until stiff, while in the other, add the yolks with sugar and beat them. Set aside the beaten egg whites for later.
Meanwhile, add the sunflower seed oil to the yolks in a slow stream, continuing to beat with the whisk, then the milk, also in a slow stream, then the vial of flavoring, and finally the flour and instant yeast (like pizza dough yeast). Mix well with the whisk; it should remain a soft and fluid batter. Lastly, add the pistachio or chocolate chips and mix well with the spatula.
At this point, add the beaten egg whites, a little at a time, and with a spatula, fold from top to bottom, gently until fully incorporated. Then pour the batter into the 750g mold and wait for it to level out. Finish by adding almonds first and then sugar sprinkles, decorating the surface.
Then bake at 356°F for the first 30 minutes and then at 320°F for another 10 minutes. Always check the cooking, as each oven bakes differently, and perform the toothpick test before removing from the oven. Once baking is complete, let it cool. Once cool, if desired, you can add pistachio cream with a piping bag by making holes in the dove cake. And then…
Enjoy your meal from Barbara!
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