Packed with citrus flavours, nuts and cinnamon, this Sicilian version of a traditional Italian Easter cake will bring rays of sunshine
This fantastic recipe is based on the traditional Italian Easter cake colomba de Pasqua. My Sicilian version is packed with citrus flavours, nuts and cinnamon, bringing rays of sunshine to this sweet bread. Pasticceria Cuccia in Catania makes a similar version to this and is my inspiration. If you get a chance to go, please do as it’s quite brilliant – although the charming manager was quite evasive when I started asking for recipes. Delicious with a strong coffee and a good limoncello.
Serves 8-10
strong white flour 400g, plus extra for dusting
fine sea salt 7g
caster sugar 40g
dried easy-blend yeast 10g
full-fat milk 120ml, lukewarm
free-range eggs 4 medium, at room temperature, lightly whisked
unsalted butter 100g, at room temperature, cut into small pieces, plus extra for greasing
unwaxed lemons zest of 2
orange zest of 1
lemon juice of ½
flaked almonds 100g
mixed candied peel 100g, diced
dried cranberries 100g