Italian easter cake recipe Step by Step Guide

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Italian easter cake recipe Step by Step Guide: In this year’s Easter celebrations, are you looking to incorporate a little bit of Italian flair into the festivities? You need not look any further than the traditional Easter cake from Italy, which is referred to as “Colomba di Pasqua.” This mouthwatering cake, which is fashioned in the shape of a dove, is not only a representation of tranquilly and restarting, but it is also a delectable treat that will leave your loved ones and friends in awe.



Italian easter cake recipe Step by Step Guide

This delightful dessert can be made from scratch, and we will walk you through the process in this detailed guide that features step-by-step instructions. Now is the time to don your apron and get ready to embark on a journey through the culinary world of Italy!




  • 500 g all-purpose flour
  • 200 g sugar
  • 200 g butter, softened
  • 4 eggs
  • 100 g candied orange peel, chopped
  • 100 g candied lemon peel, chopped
  • 100 g almonds, chopped
  • Zest of 1 lemon
  • Zest of 1 orange
  • 7g (1 packet) instant yeast
  • A pinch of salt

For the glaze

  • 1 egg white
  • 50g almonds, sliced
  • 50g sugar
  • 2 tablespoons water

Also See:


Carbonara With Pancetta Authentic Italian Recipe




  • Put the flour, sugar, butter that has been softened, eggs, instant yeast, and a little bit of salt into a large mixing bowl and mix them together. To form a dough, continue to mix.
  • In addition to the chopped candied orange peel and candied lemon peel, the dough should also contain chopped almonds, lemon zest, and even orange zest. To ensure that all of the ingredients are distributed evenly throughout the dough, knead it.


  • Transfer the dough to a surface that has been dusted with flour and shape it into a shape that resembles a dove.
  • It is possible to shape it by hand, or if a dove-shaped mould is available, you can use that instead. Put the dough that has been shaped onto a baking sheet that has been covered with parchment paper.


  • A clean dish towel should be used to cover the shaped dough, and it should be allowed to rise in a warm, draft-free environment for approximately two hours, or until it has doubled in amount.
  • As the dough is rising, preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).


  • To make the glaze, combine the egg white, sliced almonds, sugar, and water in a small bowl and whisk all of the ingredients together.
  • After the dough has doubled in size, apply the glaze that has been prepared to the surface of the cake in a gentle brushing motion, making sure that it covers the entire surface evenly.


  • After the oven has been preheated, place the cake that has been glazed inside and bake it for thirty to forty minutes, or until it has a golden brown colour and a toothpick that has been inserted into the centre comes out clean.
  • It is recommended that you remove the cake from the oven and allow it to cool for at least half an hour on a wire rack before serving.


  • Following the completion of the cooling process, this delightful Italian Easter cake can be sliced and served alongside a cup of espresso or your preferred Italian dessert wine.




In order to achieve a smooth dough, it is essential to ensure that your butter has been allowed to soften to room temperature before you combine it with the other ingredients.

In the event that you do not possess candied orange peel or candied lemon peel, you have the option of substituting it with dried fruit such as cranberries or raisins.


Feel free to personalise the toppings by adding additional sliced almonds or dusting the cake with powdered sugar before serving. Both of these alternatives are available.


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