EASTER DOVE CAKE, leavened dessert, slow-raising recipe, perfect Easter cake with candied fruits, a simple and tasty idea also to dip in milk.
The Easter dove cake is definitely delicious, great for breakfast or a snack for the whole family with or without candied fruits, excellent with chocolate chips, fragrant and delicious.
The recipe of the Easter dove cake is not particularly easy but not too difficult either, let’s say it has several steps and resting times but to prepare it you only need a mixer or good manual work.
You need to prepare a sort of starter dough and let it rest, add other ingredients and let it rest again, finally complete with the other ingredients before resting for about 6-8 hours.
Obviously, the external temperature and the kneading are crucial, i.e., it must be well-kneaded to have excellent crumb, I initially worked by hand then continued with the mixer and it took almost 12 hours to rise.
It’s colder and I had to heat the oven several times, anyway, the result was very pleasing, it resembles a lot the pigna or the casatiello if you will.
Those who don’t like candied fruits can always remove them, I have used very few.
Join me in the kitchen today, it’s Easter dove cake!
- Difficulty: Medium
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 1 Hour
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 331.41 (Kcal)
- Carbohydrates 44.65 (g) of which sugars 16.12 (g)
- Proteins 8.48 (g)
- Fat 14.34 (g) of which saturated 7.99 (g)of which unsaturated 6.24 (g)
- Fibers 2.00 (g)
- Sodium 29.30 (mg)
Indicative values for a portion of 100 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
- 2 1/2 cups all-purpose flour
- 3/4 cup cake flour
- 1/4 cup milk
- 1 tbsp fresh yeast
- 9 tbsp butter
- 2/3 cup sugar
- 3 eggs
- 1/4 cup candied fruits
- 1 lemon zest
- 1/4 cup almonds
- 1 egg white
Preparation
Dissolve the yeast in the milk and place it in the bowl of the mixer, add the cake flour, knead and let rest for an hour.
After the time has passed, add the all-purpose flour, a pinch of salt, the eggs, and knead again.
Add the soft butter cut into pieces, the sugar, knead and let rest for 2 hours covered with a cloth or make a ball and place it in a bowl.
Then add the candied fruits or chocolate chips, the grated lemon zest, and knead again.
Make a ball and place it in a panettone mold or in a 20 cm or 22 cm baking pan and let rise until doubled, about 6-8 hours.
Chop the almonds with a mixer or use almond flour, add the egg white and mix well.
Cover the cake and bake in a preheated oven at 350°F fan-forced, bake for 30 minutes.
Then lower the temperature to 320°F and continue for 20 minutes, do the toothpick test in several points.
With a 22 cm mold, the cooking times are obviously reduced.
Bon appétit
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