The Easter dove cake with almonds and candied orange, in its simplicity and goodness of ingredients, is, in my opinion, the emblem of Easter in the confectionary field.
Making it at home is simple, with ingredients we keep in the pantry, or otherwise easily obtainable, we can have the satisfaction of crafting it with our own hands.
Very important is respecting the rising times, and with effort comparable to what we usually put into making cakes or ring cakes, we will achieve a really good result.
The homemade dove cake is excellent to offer on the occasion of Easter or Easter Monday, but it can also be a very nice gift for relatives or friends.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 478.86 (Kcal)
- Carbohydrates 65.11 (g) of which sugars 38.88 (g)
- Proteins 10.21 (g)
- Fat 20.74 (g) of which saturated 7.96 (g)of which unsaturated 8.34 (g)
- Fibers 2.88 (g)
- Sodium 79.25 (mg)
Indicative values for a portion of 101 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
- 1 1/4 cups all-purpose flour
- 1 3/4 cups Manitoba flour
- 2 tsp sourdough powder (for sweet leavened cakes)
- 1 1/4 tsp dry yeast
- 1/2 cup sugar
- orange zest (from one grated orange)
- lemon zest (from one grated lemon)
- 1/2 tsp almond extract (bottle)
- 3 1/2 oz candied orange
- 1/2 cup butter (soft)
- 2 eggs
- 2 egg yolks
- 1/2 tsp salt (fine)
- 1/2 cup milk
- 1 egg white
- 1 cup powdered sugar (plus extra for dusting)
- 70 almond flour
- 80 g almonds (chopped)
- 50 g sugar crystals
Tools
- Mold paper mold for 750 g dove cake
- Baking Tray 13.8 inches x 9.8 inches
- Hand Whisk
- Piping Bag
Preparation
To prepare the Easter dove cake with almonds and candied orange, first take the butter out of the fridge and cut it into pieces, allowing it to soften at room temperature.
If the orange peel is not diced, cut it to the size you prefer. If desired, you can make the candied fruit at home by following the recipe found clicking here.
In a bowl, combine the sifted flours, the yeast mixed with sourdough powder, and stir. Then add the softened butter in pieces, the grated zest of 1 orange and 1 lemon, a bottle of almond extract, the eggs, and the yolks, and start mixing with a fork.
Add the milk and salt, incorporating them. Start kneading energetically by hand for no less than ten minutes.
You will get a very soft dough.
Transfer it to a floured bowl, cover with plastic wrap, and let it rise in the oven with the light turned on or slightly preheated and then turned off, until it doubles in volume.
It will take about 3 hours.
At this point, using a little flour, form 3 cylinders, one of which is twice the size of the other two.
Place the paper dove mold inside a baking tray and put the large cylinder in the center of the mold and form the wings with the small cylinders.
Let it rise again in the same manner as previously indicated.
The rising will be at its optimal level when the dough, swelling, reaches one centimeter below the edge.
This time the rising times will indeed be shorter, so check after an hour.
Do not exceed the indicated level, otherwise, during baking, the dove cake will overflow.
When you notice that the second rise is about to finish, prepare the glaze with which the surface of the dove cake will be covered before it goes into the oven.
Beat the egg white with the powdered sugar and the almond flour using the hand whisk.
When you have obtained a homogeneous mixture, spread it on the surface using a piping bag without a nozzle or with a spoon.
Sprinkle the glazed surface with peeled and coarsely chopped almonds (or thin slices) and sugar crystals.
Bake in a preheated oven at 320°F, static function, on the lower middle level of the oven, for about 50 minutes.
If it tends to brown too quickly, cover the surface with a sheet of aluminum foil.
Always perform the toothpick test before removing the dove cake from the oven as each oven is different and baking times may vary.
The Easter dove cake with almonds and candied orange is ready.
Serve dusted with powdered sugar.
Storage
Once cooled, store in a cake container or a well-closed food bag for about 4/5 days.
Once cooled, store in a cake container or a well-closed food bag for about 4/5 days.
Here is a selection of products very useful in making desserts. Many of these I have bought and tested myself. To view the recommended products click here.
Here is a selection of products very useful in making desserts. Many of these I have bought and tested myself. To view the recommended products click here.
