Dove cake donut, a delicious variant to the classic donut, ideal for Easter but not only because the almond glaze gives it a really unique flavor. The dove cake donut is simple to make, perfect even for beginners who want to present an excellent dessert for Easter breakfast or during the various outings of this period, without having to engage in the long leavening work of the dove cake.
To make it, I used the recipe of the chiffon cake and adapted it for the occasion by adding candied orange and the classic almond cover. To prepare the almond glaze, you’ll need egg white, almond flour or chopped almonds, some whole almonds, and granulated sugar.
For an Easter menu suitable for the whole year, I remember
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
- Energy 295.76 (Kcal)
- Carbohydrates 44.45 (g) of which sugars 32.08 (g)
- Proteins 5.48 (g)
- Fat 11.89 (g) of which saturated 1.60 (g)of which unsaturated 7.50 (g)
- Fibers 1.48 (g)
- Sodium 37.32 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 1/3 cup water
- 1 1/4 cups all-purpose flour
- 1/2 tsp cream of tartar
- 1/2 packet baking powder
- 1 tsp lemon juice
- 1/2 cup candied orange
- 1 egg white
- 3/4 cup sugar
- 1/2 cup almond flour
- 1 tbsp cornstarch
- 1/3 cup almonds (whole)
- to taste powdered sugar (after baking)
Tools
For baking the donut, I recommend a 8-inch springform pan or a disposable donut mold, which is useful due to the glaze that tends to stick to the pan.
For the dough, a stand mixer or a good electric whisk is very useful.
- 1 Stand Mixer
- 1 Springform Pan
Preparation
This is a very soft donut that I recommend cooling upside down and covering with a little powdered sugar once cooled. For this, the disposable mold is useful because you can pierce it for cooling just like for panettone. The paper mold is also useful for the glaze that tends to stick to the edge, so you won’t waste even a tiny bit of it which is delicious.
For the dough, separate the egg whites from the yolks and put the whites in a bowl with the cream of tartar and whip them until very firm. While the whites are whipping, put the yolks in another large bowl, add the sugar, and beat them until well whitened. Add oil, water, and lemon juice. Gradually add the flour and finally the baking powder. Now turn off the electric whisk and by hand incorporate the whipped egg whites. I recommend adding them in several batches to avoid deflating them completely. Finally, always by hand, add the candied orange peels.
Prepare the glaze by mixing together in a small bowl the egg white, sugar, almond flour, and cornstarch.
Mix the glaze ingredients with a fork by hand until you get a homogeneous glaze.
Pour the donut batter into the mold WITHOUT greasing or buttering. Add the glaze on top of the batter, possibly using a pastry bag or by hand. Cover with almonds, trying to distribute them along the entire circumference, and bake in a preheated oven at 320°F (160°C) for 40 minutes without opening the oven. Then raise the temperature to 356°F (180°C) and let cook for another 10 minutes. In total, it will take 50 minutes to bake, but always do the toothpick test before removing from the oven.
NOTES
The dove cake donut with this dough will be very soft and will remain so for several days if kept covered in a container with a lid or in well-sealed food bags.
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