The Easter Pinecone: the original recipe for the soft Easter ring cake, loved by families because it symbolizes rebirth and the conviviality typical of spring holidays.
Here are the main reasons for its success at the table:
Unmistakable aroma: The scent of anise, citrus and liqueur fills the house during the long resting time, creating a festive atmosphere.
Soft texture: The leavened dough, similar to panettone but denser, makes it perfect to dunk in milk at breakfast or enjoy with coffee.
Cheerful decoration: The white glaze (royal icing) covered with colorful sprinkles immediately attracts children’s attention and makes the cake the centerpiece of the table.
Shared tradition: Making it takes time and patience, often becoming a family ritual handed down from generation to generation.
The Easter Pinecone: the soft traditional ring cake with sugar glaze.
Perfect for breakfast or snack.
The Easter Pinecone: the soft traditional ring cake is the perfect dessert to celebrate the holidays with authenticity. Characterized by a fragrant dough and an inviting white sugar glaze covering, this recipe combines simplicity and taste in every slice.
Recipes chosen for you:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Easter
- Energy 540.17 (Kcal)
- Carbohydrates 98.55 (g) of which sugars 60.91 (g)
- Proteins 7.74 (g)
- Fat 12.65 (g) of which saturated 2.16 (g)of which unsaturated 9.69 (g)
- Fibers 0.94 (g)
- Sodium 36.88 (mg)
Indicative values for a portion of 130 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 — The Easter Pinecone
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- 3 1/3 cups all-purpose flour (type 00)
- 4 eggs
- 1 lemon (zest and juice)
- 1 packet vanillin
- 1 1/4 cups granulated sugar
- tbsp sunflower oil
- 5/8 cup milk
- fl oz Strega liqueur (or vermouth)
- cup cornstarch (cornflour)
- 1 tbsp + 1 1/4 tsp baking powder for cakes
- 1 egg white
- 2 cups powdered sugar (icing sugar)
- to taste colored sprinkles
The Easter Pinecone
Tools — The Easter Pinecone
You will need
- 1 Bowl
- 1 Stand mixer
- 1 Bundt or ring cake pan 10–11 in
Steps
Let’s go to the kitchen
As with all traditional recipes, the Easter Pinecone can be made by hand with a whisk or with a stand mixer.
Beat the eggs with electric beaters together with the vanillin, the grated lemon zest and the granulated sugar until light and fluffy.
When the mixture is pale and foamy, add the sunflower oil, the milk and the liqueur and mix well.
Add the cornstarch and stir again. Sift the flour with the baking powder and incorporate it little by little, continuing to mix with the electric beaters or with a spatula at low speed.
Pour the batter into a greased and floured bundt or ring cake pan about 10–11 in (26–28 cm) in diameter.
Bake the cake in a preheated conventional oven at 356 °F for 35 minutes, or in a convection oven at 338 °F for the same time. Before removing from the oven, perform the toothpick test and, if needed, extend baking by another 5 minutes.
Put the egg white in a bowl and gradually add the powdered sugar while mixing with a whisk. You should get a smooth white glaze; if desired, flavor it with a little lemon juice.
Turn the cake out onto a plate and spread the glaze over it with a spoon, trying to cover the entire surface.
Wait a couple of minutes and finally decorate with mixed colored sprinkles
Here is the finished Easter Pinecone.
Tips
The Easter Pinecone is very versatile: you can enjoy it for breakfast or as an afternoon snack. Moreover, our decorated version is so pretty and scenic that it is perfect as an after-dinner dessert to finish the Easter lunch with relatives or to bring a bit of color to Easter Monday picnics.
Storing the Easter Pinecone
If kept covered, away from heat sources and direct sunlight, you will have a soft Easter Pinecone that stays delicious for four to five days.
FAQ (Questions & Answers)
The Easter Pinecone
Can I make it with cocoa?
Yes: simply replace about 1/3 cup (approximately 50 g) of flour with 1/3 cup (about 50 g) of unsweetened cocoa powder.
The Easter Pinecone
