Easter cake: a classic of Italian cuisine
The Easter cake has deep roots in the Italian culinary tradition, particularly Ligurian, but is now widespread throughout the peninsula with different variations. Symbol of rebirth and abundance, it is often prepared on the occasion of Easter, with fillings ranging from wild herbs to ricotta, even enriched with whole eggs which, once cooked, create a surprising visual and taste effect. The version we propose is a “smart” reinterpretation that does not give up the authentic flavor but optimizes preparation times, making it accessible to everyone.
@n_atty8 Pasqualina cake. Ingredients: •2 rolls of shortcrust pastry •300 g of spinach (already cooked) •350 g of ricotta •1 egg •Nutmeg to taste •Grated parmesan to taste •Salt and pepper to taste 4 whole eggs Procedure: 1️⃣.Cook the spinach (frozen ones are fine too) and quickly fry them in the pan. Let them cool. 2️⃣.In a bowl combine the spinach with the ricotta, add salt, pepper, parmesan, a pinch of nutmeg (if you like) and 1 egg. Mix well. 3️⃣. Unroll a base of shortcrust pastry and place it in a cake tin, also lining the edges. Prick the bottom with a fork. 4️⃣.Pour the ricotta and spinach mixture into the base. 5️⃣.With the back of a spoon, make 4 dimples in the filling and gently break the 4 whole eggs inside, one for each hole. 6️⃣.Cover with the other roll of brisée, seal the edges well and prick the surface. 7️⃣ Bake in a preheated oven at 180°C for about 35 minutes. Tip: it’s good both warm and cold, perfect for Easter or a picnic! #tortapasqualina #lericettedinatascia #natasciaricettenapoletane #nattyricettenapoletane #lericettedinatascia #tortaspinaciricotta #lericettedinatty #nattybonappetit
♬ original sound – Natty8
The Easter cake recipe
Preparing our light Easter cake is simpler than you might imagine. Here’s what you’ll need and how to proceed, step by step, for an impeccable result.
Ingredients:
Preparation:
The base of the filling
If you use fresh spinach, wash it and sauté it in a pan with a drizzle of oil and a pinch of salt. If you opt for frozen ones, cook them following the instructions on the package and squeeze them well to remove excess water. Let them cool and chop them coarsely.
In a large bowl, combine the spinach with the well-drained ricotta. Season with salt, black pepper and, if you like, a pinch of white pepper and a sprinkling of nutmeg. Mix well until you obtain a homogeneous mixture.
Break an egg into the spinach and ricotta mixture. Mix vigorously to ensure that all the flavors blend together perfectly, creating a velvety and well-bound cream.
The base of the cake
Take a round baking tray (roto) and line it with a sheet of baking paper, then place the first roll of shortcrust pastry on it. Make sure that the dough adheres well to the edges, forming a sort of “container”, without cutting it. Prick the bottom with a fork to prevent it from swelling during cooking.
The filling and the “nests”
Pour the spinach and ricotta mixture onto the shortcrust pastry and level it gently with the back of a spoon. At this point, create four “nests” or deep depressions in the surface of the filling.
Crack a whole egg into each “nest”. This is the magical touch that will make your Easter cake even more special and delicious.
The closure
Take the second roll of shortcrust pastry and, with the help of a plate, cut out a circle the exact size of the pan. Gently place it on top of the filling, sealing the edges of the cake well with the pastry underneath. Remove any excess baking paper that comes out.
For perfect cooking
Prick the surface of the cake with a fork in several places: this will allow the steam to escape and the pastry to remain crunchy.
Cooking
Bake the cake in a preheated oven at 180°C for about 35 minutes, or until the surface is golden and crunchy.
Tips and variations
To make your Easter cake even healthier you can consider some variations. Use organic spinach and ricotta, perhaps purchased directly from local producers to support the circular economy and reduce environmental impact. If you feel particularly enterprising, you can prepare shortcrust pastry at home with wholemeal flour, for an even more rustic and nutritious result. Don’t be afraid to experiment with herbs: a pinch of marjoram or thyme in the filling can add additional nuances of flavor.
Serve the Easter cake warm or at room temperature. It is perfect accompanied by a fresh seasonal salad and also keeps well for the next day, becoming an excellent solution for a packed lunch or a light dinner.
Our light Easter cake is proof that tradition and lightness can coexist harmoniously on the same table, offering a culinary experience that satisfies the palate and respects well-being. It is a way to celebrate Easter with taste, awareness and a pinch of innovation, without giving up the authentic flavors that make this holiday so special.
