How to Make a Beautiful Orange Flavoured Yeast Leavened Easter Cake

There are various versions of citrus flavoured bread-cakes that are made in Italy for different occasions. Panettone and pandoro for Christmas and colomba di pasqua for Easter being the main ones. This recipe is inspired by all of them. This is a simple yeast leavened cake made without kneading, baked on the same day and totally beginner friendly. It looks beautiful and tastes great full of orange, vanilla, and rich with butter and honey. And the crispy almond and cocoa topping is something very special.

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There are various types of citrus flavored yeast leaven cakes that are made in Italy for different occasions paneton and pandoro for Christmas and Coloma the Pasa for Easter are some of the most common ones my recipe is inspired by all of them this is a super simple yeast leaven cake made without

Kneading baked on the same day and totally beginner friendly it looks beautiful it tastes great full of orange and vanilla flavors and Rich with butter and honey and that crispy almond and cocoa topping is something special so let’s get right to it let me show you

How it’s made so you can make yours starting with the ingredients we’ll need some white bread flour milk an egg an egg yolk yeast salt some honey butter vanilla paste orange zest orange oil which is optional you can just add more orange zest instead we’ll need some

Candied citrus peel and some rum for soaking if you don’t want to use alcohol swap the rum for orange juice for the crispy topping we we use the leftover egg white ground almonds sugar cocoa powder and some flour and to decorate we have some blanched almonds and pearl

Sugar and most of the ingredients can be adjusted to your taste and ingredient availability when it comes to the equipment we’ll need a bowl scales a do scraper temperature probe a brush a whisk a fine grater for the orange zest and a cake tin for baking this one

Measures at around 16 cm or 6 and 1/2 in across and about 6 cm or 2 and 1/2 in deep alternatively make this cake in a 2B loaf tin okay so let’s get right to it let’s start by making the topping in a small bowl combine the sugar the cocoa

Powder the ground almonds and the flour give them a quick mix then add the egg white and whisk until smooth cover and leave in the fridge for later next let’s soak the candied citrus peel with the rum mix them together and leave to sit for around a couple of hours once all

The rum is absorbed we can move on to making the dough my kitchen was around 24° C or 75° Fahrenheit I want my final dough temperature to be about the same so I’m using slightly cooler milk because the mix will warm up to make the dough in a large bowl combine the milk

The yeast the salt the egg the egg yolk the melted butter the orange zest the honey the vanilla paste the orange oil and the candied citrus peel basically everything except the flour give it all good mix and then add the flour grab your dough scraper and mix to a dough it

Will be very loose and sticky but that’s normal wet your hands with water when hand Ling it and it won’t stick give the dough a quick fold place it in a clean bowl and take its temperature at around 24° C or 75° F bug fermentation will take around an hour and a half

Punctuated by two folds at 30 minute intervals folding replaces kneading in a recipe like this to stop the dough from sticking to your hands wet your hands with water and also wet your dough scraper release the dough from the bowl then lift it up fold the edges down and

Push them back up into the center of the dough performing the fold up in the air Once the dough ball feels relatively tight place it back into the bowl cover it up leave it to ferment for another 30 minutes then give it the second fold which goes exactly the same as the first

Fold after the second fold place the D back into the bowl cover it up leave it to finish bulk fermentation another 30 minutes fold it one more time before placing it in the baking tin ready for final proofing which will take around 2 hours I did not cover the dough this

Time because it’s going to be glazed anyway during the final hour fermentation you want to preheat the oven 160° C 320 F fan on once the timer is up and the dough is nicely puffed up brush it with the topping then decorate with the blanched almonds and pearl

Sugar or any other decorations of your choice you can adjust this recipe in so many ways change the topping ingredients swap the candied Citrus pill for nuts or some dried fruit use lemon or lime instead of orange add some cinnamon or clove perhaps make it yours one thing I

Would suggest is lining your cake tin with some nonstick paper using my USA pan pull mantin and my nice Lloyd panss has given me a false sense of security I definitely regretted not lining my cake T after this okay baking will take around 50 minutes and if you unsure of

The dness of your bread take its temperature around 94° C or 200° F will tell you it’s done but there you have it that’s how you make a quick and dirty imitation of an Italian Easter bread and the result is very good especially because it didn’t take barely any effort

To make this it is light and soft and flavorful I think that crunchy topping is my favorite part you could catch me just picking it off and eating it by itself if you want to check out more Easter bread recipes head over to the breads of Easter playlist on my channel

You’ll find plenty of other recipes perfect for the occasion sweet or savory and don’t forget you can share your Bak in our flicker group you’ll find it linked in video description or in the pin comment below