Pigna di Pasqua: the Italian recipe for a soft and fragrant dessert
This Pigna di Pasqua is a typical Easter dessert widespread in various regions of Italy, especially in the Center-South. Pigna di Pasqua means Easter pinecone in English. 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 pigna di Pasqua by following our recipe step by step and enjoy it for breakfast or snack, along with a nice cup of hot tea.
How to store Pigna di Pasqua
The pigna di Pasqua 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.
How to make Pigna di Pasqua
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.
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.
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.
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.
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.
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.
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 pigna di Pasqua cake to the table to your guests 7. Enjoy!
As soon as the frosting has thickened, serve the pigna di Pasqua cake to the table to your guests 7. Enjoy!
