Easter Pigna is a cake mainly made in Lazio, also typical in some small areas of Abruzzo and Naples.
In the past, its main origin was in Naples, and then it spread towards Lazio, in the area of Frosinone (still in Lazio), where it is more traditionally prepared.
It is somewhat reminiscent of panettone, but it is very fragrant, has a very soft dough, and keeps for a few days.
I present you with a quicker version, but you absolutely must try it!
Some recipes also include candied fruit and raisins, so if you want, you can add them, but they’re not much liked in my home, so I didn’t include them.
Make your own Easter Pigna following the recipe and using the step-by-step photos.
If you like, I also made a video for this dessert on YouTube.
I look forward to seeing your photos if you recreate this or other recipes on my blog, and if you want, I’ll post your photos on my Facebook page in your name.
Approx. 453 Kcal per person
- Difficulty: Medium
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 1 Pigna
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for Making Easter Pigna
- 3/4 cup lukewarm water
- 0.5 oz fresh brewer's yeast
- 2 cups Manitoba flour (or all-purpose flour)
- 2 eggs (large or 3 small ones)
- 4 cups all-purpose flour
- 1/4 cup sunflower oil
- Zest of 1/2 lemon
- 2 tbsp rum
- 1/2 tbsp anise seeds (I usually blend them to avoid finding all the seeds)
- 1 cup sugar
- 1 tsp ground cinnamon
- 1/2 egg white
- 3/4 cup powdered sugar
- as needed colored sugar sprinkles
- 1 Baking pan high-sided round baking tin
Preparation of Easter Pigna
First, make a starter dough with the lukewarm water, brewer’s yeast, and Manitoba flour, mixing well until you get a well-combined but sticky and unworkable mixture.
Let it rise for about 2-3 hours or until it more than doubles.
When the rising is complete, in a large bowl, combine the eggs, sugar, grated lemon, anise, cinnamon, rum, mix well, and then start adding the flour until you get a still very soft and semi-liquid mixture. At this point, add the first leavened dough and try to combine the two mixtures while continuing to add the flour.
When the dough is completed, transfer it to a large, lightly floured container and let it rise until doubled.
If you have time, every 20-30 minutes, you can fold the dough directly in the container to improve leavening.
This should be repeated 3 times.
Depending on whether the eggs are large or small and other small factors, the flour may vary by 20-30 grams more or less!
After making the folds (if we decide to do them), complete the rising until doubled.
Of course, to make things less tiring and simpler, the dough can be made with a stand mixer, being careful not to overheat the dough, perhaps pausing between one addition and the other of ingredients.
Once the rising is complete, form a ball and place it in a buttered and floured baking tin with fairly high sides, at least 10 inches in diameter.
I used a baking tin where the sides were not high enough, so I raised them with some parchment paper, only I was late, I should have put it midway through rising, and I tried to fix it just before baking.
Let it rise overnight, you’ll need to calculate about 18-24 hours of rising.
When rising is achieved, heat the oven to 356°F for about 50 minutes, checking the baking.
Meanwhile, whip 1/2 egg white with the powdered sugar until very thick, then set aside in the fridge.
Once baked, remove from the oven, cool, and pour the glaze over the top, adding the egg white, sugar sprinkles, and allow to solidify.
