Grandma’s Easter Cake: the leavened dessert that smells like family.
There are recipes that don’t need an ID card or a precise geographical origin to be special.
The Easter cake from grandma is one of them.
At my house we’ve always made it; it’s one of those desserts that’s part of our culinary DNA, lovingly passed down from mother to daughter.
I couldn’t tell you exactly where it comes from, but I know for sure it’s not Easter without its scent filling the kitchen and that tall, inviting shape sitting proudly on the holiday table.
Like many treasures of our traditional pastry, this cake is a leavened dessert.
That means you need to take your time to make it, without rushing.
But then, leavened goods are irreplaceable, don’t you think?
There’s something magical about watching a simple dough come to life and grow.
The final hours of rising, however, are always somewhat indicative: the kitchen is a living science! There have been times when in just 3 or 4 hours the cake was already nicely puffed and ready for the oven; other times it took more than 5 hours.
My advice is not to watch the clock too much, but to observe the dough: it will tell you when it’s ready.
Those who follow me know how much I love to experiment.
During the Easter period I always prepare many different desserts: from the great classics of my land, Abruzzo, to specialties from other Italian regions or even from abroad.
I’m fascinated by discovering the cuisine of other places, to see how similar ingredients are interpreted differently depending on latitude.
And yet, among so many novelties, grandma’s cake remains the safe harbor, the flavor that takes me back to childhood.
If you’re looking for a super-tasty, soft Easter dessert that can bring warmth to the whole family, this is the recipe for you.
It’s an act of love that only requires a bit of patience and excellent ingredients.
Let’s get to work and prepare this wonder together!
I’m sure that once you’ve tasted it, it will become part of your family’s traditions too.
Kcal 340 approx per person
- Difficulty: Easy
- Cost: Economical
- Rest time: 7 Hours
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 10 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients to make Grandma’s Easter Cake
- 3 tbsp + 1 tsp Water
- 3/4 cup All-purpose flour
- 0.35 oz Fresh baker's yeast
- 3 Medium eggs
- 3 2/3 cups All-purpose flour
- 7 tbsp Butter
- 2/3 cup Sugar
- Grated zest of 1 lemon
- Grated zest of 1 orange
- Colored sugar sprinkles or pearl/coarse sugar
- 1 tbsp + 1 tsp Milk (or water)
Tools
- 1 Non-stick cake pan
Preparation of Grandma’s Easter Cake
Dissolve the fresh yeast in a bowl with 3 tbsp + 1 tsp of water, then add the flour (about 3/4 cup) and mix well to form a small ball.
Let it rise in a warm place for at least 2 hours and in any case until doubled in size.
After the rising time, add the eggs one at a time, the sugar, the grated lemon and orange zest, the softened butter and the flour little by little, mixing well each time.
I worked it by hand, but other times I’ve prepared it using a stand mixer.
Once you have the dough, transfer it to a large bowl and let it rise for about 2 hours, or until doubled in size.
Once the dough has risen, transfer it to a lightly floured work surface….
…..and make folds as shown in the photo.
Form a ball again, then transfer it into a non-stick cake pan about 10 in (26 cm) in diameter in which you will bake it (just lightly flour the pan). Press the dough down and let it rise again for about 3 hours, or until the cake reaches the rim of the pan.
Before baking, brush with milk or water and sprinkle with colored sugar sprinkles or coarse/pearl sugar.
Then bake in a preheated oven at 356°F for about 45 minutes, checking for doneness.
When baked, remove from the oven and let cool slightly before serving.
