This Pugliese Easter cake has a fragrant aroma from lemon zest and vanilla and is a classic Easter dessert. It has a light consistency, wet crumb and is seasoned with a vanilla glaze and decorated with splashes!
This Pugliese Easter cake is a delicious turning point on the traditional Apulian scorcelle, a classic surprise produced in the Puglia region during Easter week. Unlike the original version, which generally uses short pastry, this variation is made with cake flour for a lighter and more tender consistency. The extra yolks in the dough also create a wet and soft crumb.
Compared to my Calabrian Easter bread, this cake is less rich and more delicate. It could remind you of these Italian Easter biscuits, but with an extra stronger taste taste it is slipping! It is yeast without preparing and does not require any special formation in baskets, doves, bells, bunnies or a nest!
Because I love this Puglia Easter cake
- A delicious tradition: Scarcella is a beloved Easter Cake of Puglia with many regional variants. This version is particularly simple without the need for modeling or intricate decoration with hard -boiled eggs, but equally tasty.
- Fast and easy: This recipe without yeast is super easy to prepare and decorate. It is naturally flavored with fresh lemon zest and finished with a sweet vanilla glaze and colored splashes.
Note ingredients
- Cake flour: You can also use pastry flour for a tender and light consistency. To prepare your flour, for each cup, remove 2 tablespoons of flour for all uses and replace with 2 tablespoons of corn starch.
- Baking powder: It gives the cake a delicate ascent without the need for yeast.
- Salt: Balances sweetness and improves flavor.
- Limone fanta: Balances sweetness and improves flavor.
- Egg: You will need a whole egg and 2 yolks at room temperature for rich flavor, humidity and structure.
- Granulate sugar: Adds the sweet taste, this is a cake!
- Milk: I prefer whole milk for a richer taste but you can use 2% of milk.
- Vanilla extract: Add a classic warm and sweet flavor.
- Oil: Use vegetable oil, light or coconut oil for a softer consistency.
- For a richer taste, use melted butter, cooled or a mix of both!
- Vanilla Glaze: Icing sugar (also called icing sugar or pastry sugar), heavy cream and vanilla.
- Splash: I prefer 100 or 1000 – Jimmies or not Paareils.
How to prepare the Pugliese Easter cake
In an average bowl, beat the flour, baking powder, lemon zest and salt together.
In a large separate bowl, using a mixer for support or a hand mixer, beat the egg, the yolks and the sugar until the mixture is light and soft. Mix the milk, vanilla and oil until everything is well combined. Add the dry ingredients to the wet ingredients and mix until the batter is smooth and without lumps.
Pour the batter into the prepared cake and cook until a toothpick inserted in the center comes out clean.
Leave the cake to cool in the pan, then transfer it to a wire rack to cool completely. Once beautiful, it rains on the vanilla glaze and end up with the splashes.
Suggestions and variations of the recipes
- Consistency of the cake: For a softer and softer cake, use only oil in the dough. If you prefer a richer flavor, use butter, or try a mix of both for the best of both worlds!
- Hard eggs (traditional touch): In the Bari area of Puglia, it is common to Nestlé eggs boiled in the dough. This symbolizes fertility and new beginnings.
- Filled with jam or nutella: In many parts of Apulia, the Easter cake is full of sweet fillings such as jam or nutella. To do this, add half of the dough to the pan, spread the filling on the batter, add the remaining dough and then cook.
- The splashes are a must: the vigil is optional: Whether I glave the recipe of the Apulian cake or not, it depends or not! If you jump the glaze, wash the top with the washing of the eggs and add the Pareil (1000) before cooking for that Italian festive look.
- Cook one to give: Double the recipe and prepare an extra gift cake. This follows an old Apulian tradition in which housewives would cook cakes to share with neighbors as a gesture of good will and prosperity.
Warehouse
- Shop: While traditional scarcella recipes vary throughout Puglia, this cake stores well in an airtight container at room temperature for a few days similar to the simplest window cakes. For the best results and to avoid the attack, let the glaze imposed before keeping.
- Freeze: I prefer to freeze the Pugliese Easter cake without the icing. Cool completely, then wrap the plastic cake, then get out of preventing the option of the freezer and preserving humidity. So do not add the glaze and have fun!
Other Italian Easter recipes
If you like Italian cakes, I hope you like this Pugliese Easter cake too! Happy Easter and have fun!
- 2 cups cake flour/pastry
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ½-1 table spoon lemon range
- 1 large Egg (ambient temperature)
- 2 large egg yolks (ambient temperature)
- ½ cup granulate sugar
- ½ cup milk (2% or whole)
- 1 teaspoon vanilla
- ½ cup oil (vegetable, coconut or light olive oil or melted cooled butter) 100 g
Vanilla glaze
- 1 cup icing sugar/icing (sifted)
- 2 spoons Cream (any type)
- 1 teaspoon vanilla
Extra
- 2-3 spoons Sprinkles or 1000
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350F/180C pre-heating oven. Grease and flour or spray a pan of 8 or 9 inches / 20 or 23 cm.
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In an average bowl, beat flour, baking, zest and salt together.
-
In a large bowl, beat the egg together, the yolks and the sugar for 3-4 minutes until you read. Add the milk, vanilla and oil, beat to combine. Add the dry ingredients and beat until smooth, 1 minute.
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Pour the batter into the prepared pan and cook 25-30 minutes or until a toothpick is clean. Leave to cool 10-15 minutes in the pan, then move to a wire rack to cool completely. Sprinkle with the glaze and sprinkle with 1000. Enjoy!
Shop: While traditional scarcella recipes vary throughout Puglia, this cake stores well in an airtight container at room temperature for a few days similar to the simplest window cakes. For the best results and to avoid the attack, let the glaze imposed before keeping.
Freeze: I prefer to freeze the Pugliese Easter cake without the icing. Cool completely, then wrap the plastic cake, then get out of preventing the option of the freezer and preserving humidity. So do not add the glaze and have fun!
Calories: 402Kcal | Carbohydrates: 54G | Protein: 6G | Fat: 18G | Saturated fat: 3G | Polynsaturo fat: 5G | Monolysatuine fat: 10G | Trans fat: 0.1G | Cholesterol: 75mg | Sodium: 92mg | Potassium: 150mg | Fiber: 1G | Sugar: 31G | Vitamin A: 176Iu | Vitamin C: 1mg | Soccer: 69mg | Iron: 1mg | Phosphorus: 129mg
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