How to cook Italian Easter Pinecone Cake Recipe
"Italian Easter Pinecone Cake Recipe ,Ingredients ,For Donuts: ,For Installation: ,How to Make Italian Easter Pinecone Cake Recipe: "
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Italian Easter Pinecone Cake Recipe |
Dalgano - Italian Food | Pigna di Pasqua is a traditional Easter cake, very popular in Central and Southern Italy. These are glazed donuts, which enrich breakfast, usually prepared in the week before Easter, but can also be made well in advance, as they keep very well for days. Some Easter Pineapple recipes include the addition of candied oranges, which give the cake a stronger aroma.
The recipe for Easter Pigna varies in name and some ingredients, depending on the region of origin: it would be called Crescia di Marche, Schiacciata di Pasqua in Tuscany, Casatiello dolce in the Neapolitan region, Pigna di Friuli Venezia Giulia, in lower Lazio and in Irpinia. Here we propose the Irpinia Easter Pine Cones recipe: a donut-shaped cake, flavored with liqueur and lemon and covered with a delicious sugar glaze and lots of colorful sprinkles.
It's simple in taste, perfect for breakfast and, despite being a 'poor' dessert, it's always well-liked by both foodies and those who don't really like sweets. Traditionally, dough made for a long time, with arm strength and requiring slow leavening, this recipe is much easier and quicker to prepare.
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Ingredients
For Donuts:
- 5 whole eggs
- 350 grams of sugar
- 1/2 cup Vermouth
- 1/2 cup Strega liqueur
- 500 gr wheat flour 00
- 300 gr Manitoba flour
- 80 ml seed oil
- 60 ml water
- one lemon peel
- juice of one lemon
- 2 sachets of baking powder
- 1 vanilla bean
For Installation:
- 1 egg white
- 180 g powdered sugar
- colored sprinkles
How to Make Italian Easter Pinecone Cake Recipe:
- To prepare the Easter Pinecone dough, mix the sugar with the eggs in a bowl until the dough is puffy and fluffy. Add the lemon juice, grated lemon zest, vanilla, and water to the mixture. Then add oil and drink.
- Gradually add livito flour, 00, and Manitoba flour. When the dough is very homogeneous, pour everything into a donut mold about 26-28 cm in diameter, previously greased with butter, and bake at 180° for about 60 minutes.
- When the cake is ready, remove it from the mold and let it cool on a wire rack. Meanwhile, prepare the glaze by beating the egg whites with the sugar.
- Garnish your Easter Pinecone with sugar glaze and colored sprinkles.