The quick Easter dove cake is perfect for those who don’t want to miss out on the dove cake at Easter but don’t have much time. It’s a quick recipe that doesn’t require the various leavening stages as in the original recipe with sourdough or yeast. In at most an hour, you’ll have a soft and fragrant dove cake, enriched with candied fruits and raisins, glazed with white chocolate and decorated with sugar crystals and pistachios.
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Easter dove cakes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 1Piece
- Cooking methods: Oven
Ingredients
- 2 cups All-purpose flour
- 1/3 cup Potato starch
- 7 oz Butter
- 3/4 cup Sugar
- 4 Eggs
- 1 Lemon flavor vial
- 5 drops Orange flavor
- 1 teaspoon Vanilla extract
- 1 packet Baking powder
- 2/3 cup Candied fruit
- 2/3 cup Raisins
- 1 3/4 oz White chocolate
- as needed Crushed pistachios
- as needed Sugar crystals
Tools
- Mold
Preparation
To make the quick Easter dove cake, with your hands or with the help of a stand mixer, knead the flour with the potato starch and the soft butter cut into pieces. Add the sugar and the egg yolks (leaving the egg whites in a bowl), always kneading; then add the lemon flavor, the drops of orange flavor, and the vanilla extract.
Mix to combine the ingredients and finally add the baking powder, candied fruit, and raisins. Beat the egg whites until stiff peaks form and add them to the mixture, stirring from the bottom up, so as not to deflate the egg whites.
Pour the mixture into a dove-shaped mold (750 g) and level the surface well with a spatula.
Bake in a preheated oven (I use a fan oven) at 350°F for 45 minutes, until golden. If the dove cake browns too much before the end of cooking, cover the surface with aluminum foil. Once cooked, do the toothpick test and remove from the oven. Let it cool.
Melt the white chocolate in a bain-marie and then pour it onto the surface of the dove cake. Garnish with sugar crystals and crushed pistachios. Serve as needed. Enjoy!
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I was inspired by a recipe I saw on the TV show La Prova del Cuoco for its creation.
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