Grandma’s Easter Cake is one of the many desserts prepared at this time, and I can’t even tell you where it comes from, because in my home we’ve always made it, and it’s part of one of the many recipes passed down from mother to daughter.
It’s a leavened cake, so you need to take some time to make it, but don’t you think leavened desserts are irreplaceable?
The final rising hours are indicative; sometimes it was nicely risen in 3-4 hours, other times even more than 5.
At Easter, I always make many different desserts, typical of Abruzzo but also from other regions… I really enjoy discovering the cuisine of other places, both Italian and foreign.
Let’s get to work and make this super delicious Easter dessert!
I also leave you the video you can find on YouTube.
If you happen to make this or any of my other recipes on my blog, feel free to send me your photos, and I’ll post them on my FB page under your name.
Approximately 436 Kcal per person
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients to Create Grandma’s Easter Cake
- 1/4 cup Water
- 3/4 cup All-purpose flour
- 0.35 oz Fresh yeast
- 3 Medium eggs
- 3 1/2 cups All-purpose flour
- 1/2 cup Butter
- 3/4 cup Sugar
- Zest of 1 lemon
- Zest of 1 orange
- Colored sugar sprinkles or sugar granules
- 1 1/2 tbsp Warm whole milk
Preparation of Grandma’s Easter Cake
Dissolve the fresh yeast in a bowl in a little water (measured in a water glass), mix with 2 tablespoons of flour and form a small dough.
Let it rise in a warm place for at least 2 hours, or until it doubles in size.
After the rising time, add the eggs one at a time, the sugar, the grated lemon and orange peels, softened butter, and flour, mixing everything well.
I used a stand mixer, but of course, with a little more time, it can also be done by hand.
Once the dough is well worked, grease and flour a cake pan of 10-11 inches in diameter and at least 3 fingers high, transfer the mixture flattening it over the entire surface.
Cover and let rise in a warm place for 3-5 hours (rising times may vary depending on the temperature at which the cake will rise) until it reaches the rim of the pan.
Before baking, brush with milk and add colored sugar sprinkles or sugar granules, then bake at 350°F for about 45 minutes, checking for doneness.
