The Easter ring cake is a delicious and very simple dessert to prepare, perfect for breakfast on Easter morning, or to bring to the table after lunch as a replacement for the classic Colomba. A variant of the sweet Easter dovecakes, which I had prepared a few years ago as consolation for the unsuccessful classic Colomba.
This year too, I decided not to experiment with the classic Colomba and instead prepared this delicious cake, very easy and quick to make. The ingredients are very simple and obviously resemble those found in the classic Colomba. Besides eggs, flour, baking powder, and butter, I also added candied citron, candied orange, and raisins, soaked in rum for about half an hour. Don’t worry, even the little ones can eat it because the alcoholic part will evaporate during cooking. Then decorated on the surface with almond flakes and sugar crystals.
A real treat and I assure you that you won’t stop eating it after the first taste. I confess it reminds me a bit in taste, of the plumcake my mom used to make years ago with candied fruit in the dough. In short, a cake that brings back many memories and I am sure will win you over too. Curious to discover how to prepare it? Then read the recipe, because the Easter ring cake will be ready in a click!
If you’re interested in other Easter recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 630.02 (Kcal)
- Carbohydrates 79.02 (g) of which sugars 51.89 (g)
- Proteins 7.43 (g)
- Fat 32.39 (g) of which saturated 19.15 (g)of which unsaturated 10.85 (g)
- Fibers 1.93 (g)
- Sodium 51.30 (mg)
Indicative values for a portion of 151 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
- 2 eggs
- 1/2 cup sugar
- 3/4 cup butter
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 packet vanillin
- 2.5 oz candied citron
- 2.5 oz candied orange
- 2.5 oz raisins
- 1.5 tbsp white rum
- 1 oz sliced almonds
- 3/4 oz sugar crystals
- butter (soft, as needed)
- all-purpose flour
Tools
- Electric Beater electric
- 1 Mixing Bowl
- 2 Bowls
- Ring Mold 8.5 inches
Steps
First, melt the butter in the microwave or in a saucepan on the stove over low heat and let it cool. Then, soak the raisins in a bowl with hot water for 15 minutes. After soaking, rinse them well, drain, and squeeze them. Subsequently, place the raisins in a bowl with the candied citron and candied orange. Add the rum, mix, and let marinate for about half an hour.
Break the eggs into a bowl, add the sugar, and beat these ingredients very well with the electric beaters until you get a light and fluffy mixture. Then add the melted and cooled butter while continuing to mix with the beater, and once combined, incorporate the flour, baking powder, and vanillin. Mix again until you have a smooth, lump-free mixture.
Now pour the candied fruit and raisins with rum into the batter and mix with a spatula using upward movements to avoid deflating the mixture. Separately, butter and flour a ring mold with a diameter of 8.5 inches and pour the mixture evenly. To distribute it better and avoid voids, you can tap the mold a couple of times on the table.
Spread the almond slices and sugar crystals on the surface and bake the cake in a preheated static oven at 350°F for 40 minutes. Of course, check the cooking by performing the toothpick test.
Once the cooking time is up, remove the cake from the oven and let it cool. Then remove it from the mold and serve in slices, optionally accompanied by a scoop of ice cream.
Storage and Tips for the Easter Ring Cake
The Easter ring cake can be stored in a cool, dry place for 3 or 4 days covered with a glass dome.
FAQ Questions and Answers for the Easter Ring Cake
Who invented the ring cake?
The myth says that the ring cake was invented by a Spanish pastry chef named Leone Ciambelli.
What can I use instead of candied fruit?
Alternatively, you can use chocolate chips.
