The sweet Casatiello with candied fruit without lard is a traditional Neapolitan pastry prepared during the Easter period and is very delicious. It requires a long rising time but is easy to prepare and is made without lard for those who do not like it.
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Cooking time: 1 Hour
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients
- 4 cups all-purpose flour (00 flour)
- 2/3 cup active sourdough starter
- 6 oz granulated sugar
- 4 oz butter
- 5 Eggs
- 1/2 cup milk
- 2 tbsp Strega liqueur
- 1 vial vanilla
- 1 1/3 cups candied fruit
- as needed lemon zest
- 2 egg whites egg whites
- 1 2/3 cups powdered (confectioners') sugar
- as needed colored sugar pearls
- 1 tsp lemon juice
Tools
- 1 Stand mixer
- 1 Hand mixer
- 1 Ring cake pan (Bundt pan)
Steps
Let’s see how to prepare the sweet casatiello.
In a bowl pour the milk and the sourdough starter and dissolve it with your hands. In the bowl of the stand mixer put the eggs and the sugar and beat well with the whisk until the mixture becomes nice and foamy. Then add the salt, the Strega liqueur and the vanilla, mixing well. Add the eggs and the milk with the starter and mix, then gradually add the flour. Insert the dough hook and start the mixer at medium speed for 10 minutes. Add the softened butter in pieces and continue kneading until it is well incorporated, then add the candied fruit and knead for about 2 minutes. Grease and flour the pan, pour in the dough and tap the pan a little to level it evenly. Let it rise for 10–12 hours in a turned-off oven with the light on. If you want it for Easter, prepare it the night before so it will rise all night until it doubles or more. Put it in a preheated static oven and bake at 320°F for about 1 hour; if it becomes too dark after 20 minutes, cover it lightly with parchment paper. Always check doneness with a skewer since ovens may vary. When it is baked, let it cool slightly and meanwhile prepare the glaze: beat the egg whites with the electric mixer, adding the powdered sugar little by little and a teaspoon of lemon juice, and mix until the mixture is smooth and homogeneous. Pour it over the Casatiello letting the glaze drip down the sides for a nicer look and finish by placing the colored sugar pearls. Put it back in the turned-off but warm oven for a few minutes to let the glaze dry.
The Casatiello is ready to be enjoyed. Happy Easter!
Notes
I used a shallow ring cake pan because we like it that way, but you can use the pan you prefer. With these amounts you get 2 ring cakes or you can use a tall pan for the whole batter.
Store in a closed container or inside the turned-off oven.
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