The sweet casatiello, commonly known as the Neapolitan Easter Pigna, is an ancient Neapolitan leavened bread typical of the Easter tradition. It’s a soft brioche with an intense aroma!
Each bite takes you back in time to the pigna prepared by grandma. Scent of orange blossom and citrus. The original recipe requires the use of sourdough, but in its absence, you can make it with fresh brewer’s yeast.
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- Difficulty: Medium
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring
- Energy 336.75 (Kcal)
- Carbohydrates 54.92 (g) of which sugars 26.06 (g)
- Proteins 8.26 (g)
- Fat 8.94 (g) of which saturated 3.46 (g)of which unsaturated 4.78 (g)
- Fibers 0.87 (g)
- Sodium 171.82 (mg)
Indicative values for a portion of 4 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
INGREDIENTS FOR SWEET CASATIELLO
- 4 eggs (large)
- 4 cups g Manitoba flour
- 1 cup g sugar
- 3/4 cup g lard
- 1 cup g sourdough (or 2 1/2 tsp fresh brewer's yeast)
- 1 vial orange blossom aroma (or millefiori)
- 1 lemon zest (grated)
- 1 orange zest (grated)
- 3 tablespoons Strega liqueur
- 1 pinch salt
- 1 1/4 cups g powdered sugar
- 1 tablespoon egg white
- 1 teaspoon lemon juice
- to taste colored sprinkles
Tools
- 1 Stand Mixer
PREPARATION OF SWEET CASATIELLO
The night before making the cake, mix liqueur, millefiori or orange blossom aroma, and the grated citrus peels. Cover and let infuse for at least 12 hours.
If you are using sourdough, refresh it twice. If you are using brewer’s yeast, prepare the starter dough: mix brewer’s yeast, 1/2 cup flour from the total, and 1/3 cup water.
Mix until you get a creamy dough. Cover and let it rise for 2 hours.
Beat the eggs with sugar until light and fluffy, then add the aroma mix prepared the night before.
Add the sourdough or starter, the flour, the lard, and mix. The dough will be soft.
Grease (with lard) and flour a 9-inch pan with 4-inch high sides.
Pour the dough inside.
Finally, let the dough rise well covered. The sweet casatiello should reach the edge of the mold.
Bake in a static oven preheated to 356°F for about 35/40 minutes.
Then let it cool.
Meanwhile, prepare the glaze by mixing egg white, sugar, and lemon.
Finally, add the colored sprinkles.
Adriana’s Advice
Do not skip the 12-hour infusion step of the aromas: the cake will be very fragrant. The Neapolitan Easter Pigna keeps well for 5 days in a food bag.
