DOVE CAKE
If you love the taste of the DOVE but don’t want to spend time making a leavened cake, this recipe is perfect for you!
The EASTER DOVE CAKE, which looks like a leavened dove, is actually just a simple cake ready in minutes that not only resembles the shape but also the aroma and taste of the classic Easter Dove.
One of those clever recipes that, in this case, will allow you to prepare an Easter dessert with little effort but great satisfaction, obviously an alternative choice that does not aim to replace the sweet leavened symbol of Easter.
Making the DOVE CAKE is very easy and really takes just a few minutes, plus it doesn’t need to rise before baking. You just need to beat the eggs with the sugar, gradually add the other ingredients (vegetable oil, flour, baking powder) and to give it the classic dove aroma, add an aromatic emulsion. Then you can decide whether or not to include the orange zest inside according to your taste.
It goes straight into the oven, but first, sprinkle the surface with the classic dove sugar glaze, some almonds, and sugar granules, and after just 50 minutes, you’ll have a perfect Easter dessert to bring to the table to beautifully end your Easter lunch.
Now let’s see how to make the Easter Dove Cake together and please let me know if you liked it. Below you’ll also find some ideas for the EASTER MENU.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 350.76 (Kcal)
- Carbohydrates 55.24 (g) of which sugars 32.56 (g)
- Proteins 6.36 (g)
- Fat 12.53 (g) of which saturated 2.21 (g)of which unsaturated 7.47 (g)
- Fibers 1.34 (g)
- Sodium 100.42 (mg)
Indicative values for a portion of 75 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
WHAT YOU NEED TO MAKE THE DOVE CAKE
Below you will find the ingredients and procedure to prepare the Dove Cake and the Classic Dove Glaze based on Almonds, Powdered Sugar, and Sugar Granules. For alternative glazes (dark chocolate, white chocolate, and pistachios) see the bottom of the recipe in the dedicated paragraph.
- 1 cup sugar
- 3 eggs
- 1/3 cup peanut oil
- 2/3 cup milk (see notes for lactose-free substitutions)
- 2 1/2 cups all-purpose flour
- 1 packet baking powder
- 1 pinch fine salt
- orange zest (organic from one fruit)
- lemon zest (organic from one fruit)
- 1 teaspoon vanilla extract (or 1 packet vanillin)
- 1 teaspoon honey
- 2 teaspoons rum (or almond or orange liqueur)
- 1 egg white (from 1 large or 2 small eggs)
- 1/3 cup almond flour
- 3/4 cup powdered sugar
- 1 tablespoon cornstarch
- to taste almonds (unpeeled)
- to taste sugar granules
Tools
- Bowl
- Electric whisk
- Mold
HOW TO MAKE THE DOVE CAKE
Before you start making the DOVE CAKE, I recommend preparing the aromatic emulsion that will then be added to the dough because the longer it rests, the better. To do this, simply mix in a bowl the honey, vanilla extract, the grated zest of 1 lemon and 1 orange, and the Rum (or orange liqueur). You can also make it the night before if you prefer.
Put the eggs and sugar in a bowl or stand mixer (Whisk) and beat with the whisk until they become light and fluffy, it will take about 10 minutes and they will triple in volume. Lower the speed to minimum and add the oil in a stream, when you have finished, also add the milk little by little, still whisking the mixture at minimum speed.
At this point, add the flour previously sifted with the baking powder little by little, and to prevent the mixture from deflating, incorporate it with the help of a spatula until it is fully combined. Also, add the previously prepared aromatic emulsion and mix always with the spatula. Once you have a homogeneous mixture, you can add candied orange zest if to your liking.
Before transferring the mixture to the mold, prepare the sugar glaze. To do this, mix the egg whites with the powdered sugar and almond flour in a bowl. Initially, it will be a bit sticky and lumpy, but just emulsify well with a spoon and it will become a smooth glaze. For alternative glazes (dark chocolate or white chocolate and pistachios) read the dedicated paragraph below.
Pour the cake mixture into a 1.65 lbs dove mold and spread the sugar glaze on the surface with the help of a spoon. Finish by randomly adding almonds and sugar granules. Bake the dove cake in a preheated static oven at 356°F for about 45-50 minutes. Cooking times are indicative and depend on the type of oven. To check if the dove cake is cooked, do the toothpick test after 40 minutes: if it comes out clean, it is cooked, otherwise, you will need to continue cooking. In this case, to prevent it from browning too much on the surface, I recommend covering it with aluminum foil. Once cooked, remove the dove cake from the oven and let it cool, preferably on a rack. Here is your EASTER DOVE CAKE ready!
TIPS AND SUBSTITUTIONS
PRACTICAL TIP: Disposable dove molds are made of a material similar to paper and therefore not very stable, to avoid the risk of deforming or, even worse, dropping it when you put the cake in the oven, I recommend placing it in a baking tray before pouring the mixture inside. This way, you will have no problem moving it and placing it in the oven as it will remain more stable.
LACTOSE-FREE DOVE CAKE: This recipe does not contain butter, but to make it completely lactose-free, you will need to replace cow’s milk with a vegetable milk like soy or almond milk.
ORANGE ZEST: In the classic Easter dove, you normally find inside cubes of candied orange zest, and you will also find them in today’s recipe. However, if you don’t like its taste or you don’t have it at home, you can replace it with 50 g of dark chocolate chips, and in this case, prepare a chocolate glaze for the dove (you can find ingredients and procedure below in the “DOVE GLAZES” paragraph).
AROMATIC MIX: Don’t skip this step because it’s what transforms this recipe from a normal cake into an EASTER CAKE. The aromatic emulsion is made up of typical Dove ingredients such as orange and lemon zest, vanilla, honey, and Rum, which will allow you to bake a very fragrant and aromatic cake similar to the original.
DOVE GLAZES: CLASSIC AND VARIANTS
1 – CLASSIC RICH DOVE GLAZE:
Can’t resist the classic dove glaze? Then make this even richer and more indulgent version! To make it you’ll need: 1/2 cup almond flour, 2 egg whites, 2/3 cup powdered vanilla sugar, 1/4 cup unpeeled almonds, 1/4 cup toasted hazelnuts, 1/4 cup sugar granules. Procedure: put the egg whites in a bowl, add the powdered sugar and stir to combine. Add the almond flour and stir again to mix. Pour the glaze obtained over the surface of the dove, then decorate with whole almonds, toasted hazelnuts, and sugar granules.
2 – DARK CHOCOLATE DOVE GLAZE
If you are a die-hard chocolate lover, you can replace the classic dove glaze with the CHOCOLATE GLAZE. To prepare it you will need: 7 oz dark chocolate, 1/2 cup fresh liquid cream, 1 teaspoon vegetable oil or honey. You will need to heat the cream on the stove without bringing it to a boil, then add, off the heat, the chocolate chopped with a knife. Stir with a spoon until the chocolate is completely melted. Add 1 teaspoon of vegetable oil or honey to make your glaze even smoother and shinier. Once ready, spread the chocolate glaze on the DOVE CAKE or CLASSIC DOVE and sprinkle with sugar granules and/or chocolate chips. Let it rest for a few minutes so the glaze can completely dry.
3 – WHITE CHOCOLATE AND PISTACHIO DOVE GLAZE
For all white chocolate and pistachio lovers, I recommend this sweet and super indulgent glaze. You’ll need: 7 oz white chocolate, 1/2 cup fresh liquid cream, Whole pistachios and pistachio granules. You will need to heat the cream on the stove without bringing it to a boil, then add, off the heat, the chocolate chopped with a knife. Stir with a spoon until the chocolate is completely melted. Add 1 teaspoon of vegetable oil or honey to make your glaze even smoother and shinier. Once ready, spread the chocolate glaze on the dove or dove cake and complete with whole pistachios and pistachio granules.
QUICK DOVE CAKE WITH BIMBY: INGREDIENTS
Making a quick Easter dove or Dove Cake is a perfect way to connect with the best local tradition without having to deal with the long times and difficulties of a sweet leavened and with the help of the Bimby, it’s even easier. The ingredients of this article’s recipe have been adapted to the Bimby procedure. To make the Easter Dove Cake with the Bimby you will need: 2 3/4 cups all-purpose flour, 3 eggs, 1 cup granulated sugar, 9 tbsp softened butter, 2/3 cup milk, 2 teaspoons vanilla extract (or 1 packet vanillin), 1 packet of baking powder, 1/4 cup Amaretto di Saronno (or almond aroma), 1 orange zest, 1 lemon zest, 1/3 cup cubed candied orange, 1/3 cup almond granules, pinch of salt. For the glazes, I refer you to the paragraph above: choose the one you prefer between: CLASSIC, DARK CHOCOLATE, or WHITE CHOCOLATE AND PISTACHIOS.
HOW TO MAKE QUICK DOVE CAKE (Dove Cake) WITH BIMBY: PROCEDURE
Put the orange and lemon zests with the sugar in the bowl: 15 sec. vel. 10. Collect at the bottom: 15 sec. vel. 10. Pour into a bowl and set aside.
Insert the butterfly and put in the bowl the egg whites with 1/2 cup of ground sugar set aside: 6 min. 99°F vel. 3.5. Remove the butterfly and pour the whipped egg whites into a large bowl and transfer to the refrigerator.
Reinsert the butterfly and put in the bowl the egg yolks, vanilla extract, and the remaining ground sugar (1/2 cup): 5 min. 99°F vel. 3.5. Add the diced butter: 1 min. vel. 3. Add the almond granules and candied orange: 30 sec. vel. 3. Remove the butterfly and add: flour, salt, milk, and amaretto: 1 min. vel. 4. Add the baking powder: 20 sec. vel. 5.
Pour the bowl mixture into the bowl with the whipped egg whites and gently mix by hand with a spatula. Pour the mixture into the mold, level the surface, and garnish with the glaze of your choice. Bake in a preheated static oven at 338°F for about 50 minutes. Remove from the oven and let cool completely.
