The Abruzzo Easter Heart is a traditional recipe made during the Easter period and can be heart-shaped for couples, doll-shaped for little girls and horse-shaped for little boys.
In Abruzzo we really have many recipes made during Easter and there will come a time when I’ll be able to post them all, but it’s a very long job.
When I was little we never made this type of cake at home, also because in the L’Aquila area they make more dolls and horses from shortcrust pastry, and there wasn’t a year when a dear family friend who had the oven (he still does) didn’t make the doll for me and the horse for his son.
It was a gift I appreciated very much, like his cookies that I often make at home, but his were special, especially because he would set aside the ones from the batches that were more well-baked and bring them to me.
I always hoped that a few cookies would be a little bit browned—I have always liked them well baked.
I don’t want to be sentimental, so after discovering this typical Easter cake thanks to a local lady, I tried it and everyone at home was won over, me included.
You absolutely must make it too.
It is a cake made with an almond-based dough; my recipe remains a bit softer because I used a mold, but if you prefer you can shape them by hand by adding a little more flour and using floured hands to create shapes on heart-shaped pieces of parchment paper to get a decent shape.
Approx. 726 kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 1 large heart, or 2 medium-small (serves 10 people)
- Cooking methods: Electric oven
- Cuisine: Italian regional
- Region: Abruzzo
- Seasonality: Easter
Ingredients to make the Abruzzo Easter Heart
- 4 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 7 oz almonds
- 7 oz dark chocolate, 70%
- 1 packet baking powder
- 1 tbsp honey
- 7 tbsp extra virgin olive oil
- 1 lemon (juice and zest)
- 1 1/3 tbsp brandy
- 5 eggs (medium)
- 7 oz dark chocolate, 75%
- sprinkles (or colored sugar pearls)
Tools
- 1 Mold heart-shaped pan
Preparation of the Abruzzo Easter Heart
First, prepare the almonds: place them on a baking tray and roast in the oven at 320°F for about 20 minutes so they dry well.
Then let them cool (if you’re in a hurry, place them in the freezer for 10 minutes), then roughly chop or pulse them in a food processor and set aside.
If you don’t like small pieces, you can opt for almond flour, of course with a slightly different flavor.
Prepare the dark chocolate by chopping it into pieces and set this aside as well.
Now, in a large bowl put the dry ingredients: flour, sugar, chopped almonds, chocolate, baking powder and mix a little.
Then add the remaining ingredients and mix, using electric beaters especially to ensure the eggs incorporate well.
Butter and flour a heart-shaped pan, pour in the batter and level it, then bake in a preheated oven at 356°F for 40 minutes, checking for doneness.
When baking is complete, remove from the oven and let the cake cool.
Prepare the dark chocolate for the coating by melting it in a double boiler or in the microwave.
Pour the chocolate over the cooled cake and cover the entire surface well, then sprinkle the sprinkles and let it set.
Easter sweet recipes here
