Tuesday, 16 March 2010

All That You Wanted To Know About Italian Easter Cake‏

Italy has contributed so many good things to the world over the years. Their particular cuisine that is growing in popularity is among the contributions of Italy which has made a great mark in the world of restaurants. Italians who are lovers of food celebrate big occasions by eating lots of delicious food.

This is the reason why they have a special holiday cuisine for each holiday of the year under the umbrella of Italian cuisine at large. Amongst the specific holiday cuisines is that of Easter and within the Easter holiday cuisine is a very special item that is the Italian Easter cake.

The Italian Easter cake is another delectable item that flowed from the traditional cuisine of Italy. Easter was and is celebrated with pomp and splendour in Italy. Whether the Italians revel in the eating of the Italian Easter cake or celebrate the occasion with religious fervour is still in doubt but one thing is for sure that they enjoy the eating of the Italian Easter cake.

'Pasteira Nepoletana' is the special variation of the Italian Easter cake that stemmed from Naples and is prepared using unique ingredients that make it delectable.

Italian Easter cake can be very palatable indeed if it is prepared correctly. It can be had as small muffins or as a big cake as well. The way it is made forms the key part. Elemental ingredients that are needed for preparing cakes such as eggs, flour, corn, powdered sugar, butter and salt are used in the making of the Italian Easter cake also.

Aside from these items you will also need some white almond essence, vanilla powder, some ricotta cheese and candied orange. Cinnamon, orange flower water and vanilla essence are also things that you will be using in the cooking of the Italian Easter cake.

Making the cake is a comparatively easy process. You will be starting off with making the pasta frolla for which you will put everything inside a big bowl. Specifically speaking you will be mixing butter, salt, sugar, almond and the eggs together. When the blend is ready add some flour and vanilla after which you should refrigerate it for half a day.

Ricotta cheese, powdered sugar, candied orange, corn and eggs help in the making of the dough. Decide if you would like the Italian Ester cake as small muffins or as a large cake and correspondingly you may have to use the dish.

You will sketch out the pasta frolla first and pour in the cake mould to which you will add the dough and a little bit of pasta frolla on the top. Now bake it for about 20 minutes and your Italian style Easter cake is ready to enjoy.

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Italian Easter desserts vary depending on the region of Italy one is in. If you want to know more on various types of Italian Easter cakes follow the links.

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