This Easter bundt cake is a typical Easter dessert widespread in various regions of Italy, especially in the Center-South. Known as pigna di Pasqua (that means Easter pinecone), it may change its name, sometimes its shape and some ingredients, but definitely not the the substance. It is always a delicacy with a simple and never cloying taste, that can be stored soft for many days. This dessert is cooked in a donut-shaped mold and, once cold, is decorated with a white frosting of egg whites, granulated sugar and many colored sprinkles. So let’s find out how to make a perfect Easter bundt cake by following our recipe step by step and enjoy it for breakfast or snack, along with a nice cup of hot tea.
Break the eggs into a large bowl, add the granulated sugar and whisk with an electric mixer for 5-6 minutes (1), until puffy and frothy.
Add the grated lemon zest and the lemon juice (2). Flavor with the vanilla extract.
Pour in the water, the corn seeds oil (3) and the herbal liqueur, then mix gently with a hand whisk.
Gradually add the flours, sifted together with the yeast for cakes (4), and mix everything until you get a smooth and homogeneous dough.
Pour the dough into a 26-28 cm diameter donut mold, greased and floured. Level with the back of a spoon (5) and bake at 170 degrees C for about an hour. After the cooking time has elapsed, take the donut out of the oven and let it cool on a wire rack.
Prepare the frosting by vigorously mixing the egg white with the powdered sugar, until smooth and free of lumps. Pour it on the surface of the donut (6), decorate with colored sprinkles and let it thicken.
As soon as the frosting has thickened, serve the Easter bundt cake to the table to your guests (7). Enjoy!
The Easter bundt cake can be stored at room temperature for 3-4 days, wrapped with a sheet of cling film. You can also freeze it, better sliced, and consume it within 1-2 months.