The quick Ciociara Easter pinecone is one of those desserts that smell of tradition and home.
Tall, fluffy and very fragrant, it is perfect for Easter breakfast.
A rich, aromatic dough that wins everyone over at the first bite
The Ciociara Easter pinecone is a traditional cake prepared during Easter.
It recalls a large tall, fluffy ring cake, but with a more intense aroma.
The Bouquet of Aromas
What makes the Pinecone unmistakable is its “intense” scent: a mix of:
Liquors: Strega, Anise liqueur, Maraschino or Sambuca.
Citrus and vanilla: Generous amounts of lemon and orange zest.
Candied fruit and raisins: Often added to give bursts of sweetness and texture.
The pinecone isn’t finished until it’s dressed.
It is covered with a pure white glaze and sprinkled with colored sugar sprinkles. It is very similar to the traditional Easter ring cake, but I also added some chocolate shavings.
The original version uses brewer’s yeast and, as with every traditional recipe, there are many variations: some add raisins, others dried fruit. I have always followed my grandmother’s classic recipe, the Roman sweet Easter bread with anise and citrus zest and without glaze.
But if you don’t want to wait for a long rise and you want a quicker, attractive and indulgent recipe, then the Ciociara pinecone is perfect! Try it and I’m sure it will win you over.
Here are a few quick Easter recipes that are guaranteed to be a success
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
This version is perfect if you have little time but don’t want to give up the typical traditional flavor.
- 5 eggs
- 3 3/4 cups 00 flour (or all-purpose flour)
- 1 small shot liqueur (mix of Strega and Anise or whichever you prefer)
- 3/4 + 2 tbsp (about 6.3 oz) cup granulated sugar
- cup milk
- 1 sachet baking powder
- flavorings (zest of 1 orange and 1 lemon)
- candied fruit (optional)
- 9 tbsp (about 4.6 oz) tbsp butter (melted)
- water (as needed)
- powdered sugar (as needed)
- sprinkles
- chocolate shavings
The secret of the Ciociara pinecone
The secret of this cake lies entirely in the preparation:
well-whipped eggs
a fragrant batter
This is how you get a pinecone tall, fluffy and fragrant for days.
Steps
Just a few steps to transform simple ingredients into something irresistible.
Whip the eggs: In a bowl, whip the eggs with the sugar until they become pale and frothy.
Add the liquids: Add the melted butter (not hot!), the milk, the small shot of liqueur and the flavorings.
Add the dry ingredients: Sift the flour with the baking powder and gradually incorporate them into the mixture.
Baking: Pour the batter into a tall pinecone mold (or a panettone mold). I used a bundt/ring pan of about 9 1/2 in (approximately 24 cm), buttered and floured. Bake in a preheated conventional oven at 356°F for about 35/40 minutes but always adjust to your oven and do the skewer test.
Prepare the glaze: Put some powdered sugar in a bowl and start adding water a little at a time until you obtain a thick but workable glaze. If it’s too runny, add more sugar; if too stiff, add a little more water. Pour the glaze over the cake and decorate with sprinkles. Let it rest—it will be even better.
If you liked this recipe try also the Roman leavened sweet Easter bread
tips
Always use eggs and milk at room temperature; the eggs will whip more easily.
