NEAPOLITAN SQUARCELLA Easter Cake, easy and quick recipe, shortcrust pastry cake covered with white icing and sprinkles, great for breakfast or snack for both kids and adults.
Simple, quick, and tasty, the Neapolitan squarcella, an Easter cake similar to the Pugliese scarcella, is prepared in no time and is perfect for breakfast or snack not only at Easter.
The Neapolitan squarcella seen here is nothing but a shortcrust pastry cake covered with white icing and sprinkles, it can be made by hand or with a mixer, and it’s also great for children.
Join me in the kitchen today for the Neapolitan Squarcella Easter Cake!
- Difficulty: Very Easy
- Cost: Very Low
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 6 people
- Cuisine: Italian
Ingredients
- 2 1/2 cups All-purpose flour
- 2/5 cups Sugar
- 1 teaspoon Baking powder
- 2 Eggs
- 3 1/2 tablespoons Butter
- Lemon zest
- to taste Milk
- 1 Egg white
- 1 cup Powdered sugar
- to taste Decorative sprinkles
Preparation
Sift the flour with the baking powder onto a work surface, make a well in the center, and add the eggs, sugar, lemon zest, and butter.
Quickly work the ingredients together, adding milk if necessary.
Take the dough and form a cylinder, shape it into a ring, and place it on a baking sheet lined with paper, put something in the center to keep the hole open.
I used a metal baba mold.
Bake in a preheated oven at 350°F for about 25 minutes until golden.
Then remove from oven and let cool.Beat the egg white and add the powdered sugar with a few drops of lemon juice, and beat again to make a meringue-like consistency.
Cover the cake with icing and add the colorful sprinkles.
Bon appétit.
Arte in Cucina recommends
Neapolitan Squarcella Easter cake, easy and quick recipe, shortcrust pastry cake for breakfast or snack for both kids and adults.
You could enrich this cake with chocolate chips if you like, of course.
