Italian Easter Cake and Pastry Recipes: The Only Guide You’ll Ever Need

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Why You’ll Obsess Over These Italian Easter Treats

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Easter in Italy isn’t just about chocolate eggs (though those are great too). It’s about cakes and pastries so good, they’ll make you question why you don’t eat them year-round. Think fluffy, citrus-kissed Colomba, ricotta-stuffed Pastiera Napoletana, and the criminally underrated Scarcella.

These recipes have survived centuries for one reason: they’re unbeatable. Ready to upgrade your Easter table? Let’s go.

What Makes These Recipes So Good

Italian Easter desserts balance tradition and flavor like a tightrope walker with a sweet tooth. Colomba (the Easter dove cake) is softer than panettone, with a delicate almond glaze. Pastiera Napoletana combines creamy ricotta, perfumed orange blossom water, and tender grain for a texture that’s somehow lush and light.

And Scarcella? It’s a buttery, egg-enriched cookie that’s basically Easter morning in edible form. These aren’t just recipes—they’re edible history.

Ingredients You’ll Need

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For Colomba (Dove Cake)

  • 500g flour (type 00 or all-purpose)
  • 150g sugar
  • 250ml whole milk
  • 3 eggs + 1 yolk
  • 150g butter, softened
  • Zest of 1 orange and 1 lemon
  • 100g candied orange peel
  • 7g dry yeast
  • 100g pearl sugar + almonds for topping

For Pastiera Napoletana

  • 500g shortcrust pastry
  • 500g fresh ricotta
  • 200g cooked wheat berries or farro
  • 4 eggs
  • 150g sugar
  • 1 tbsp orange blossom water
  • Zest of 1 lemon
  • 50g candied citron

Step-by-Step Instructions

Colomba

  1. Activate the yeast: Warm milk to 100°F, mix with yeast and 1 tbsp sugar.

    Wait 10 mins until frothy.


  2. Make the dough: Combine flour, sugar, eggs, zest, and yeast mixture. Knead 10 mins, then add butter in chunks.
  3. First rise: Cover and let double in size (about 2 hours). Fold in candied peel.
  4. Shape: Transfer to a dove-shaped mold (or a round cake tin if you’re rebel).

    Top with almonds and pearl sugar.


  5. Bake: 350°F for 40 mins until golden. Cool upside down to prevent collapse (trust us).

Pastiera Napoletana

  1. Prep the crust: Roll out 2/3 of the pastry, line a 9-inch tart pan. Chill.
  2. Make the filling: Beat ricotta, sugar, eggs, orange blossom water, and zest.

    Fold in wheat berries and citron.


  3. Assemble: Pour filling into crust. Top with lattice strips from remaining dough.
  4. Bake: 350°F for 1 hour until set. Cool completely—this isn’t a “eat warm” situation.

Storage Instructions

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Colomba stays fresh 4-5 days wrapped in foil. Pastiera lasts 3 days refrigerated (but good luck not eating it all).

Freeze either for up to 1 month—thaw at room temp. Pro tip: If your Colomba goes stale, toast it. You’re welcome.

Why These Recipes Are Worth It

Beyond tasting like a nonna’s hug, these desserts are versatile (breakfast? dessert? yes).

They’re also crowd-pleasers—no one turns down ricotta pie. Plus, they’re easier than they look. Pastiera might have a cult following, but you don’t need a PhD to make it.

Common Mistakes to Avoid

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  • Overworking Colomba dough: It’s not pizza.

    Knead gently.


  • Skimping on orange blossom water: This isn’t the time for “close enough.”
  • Cutting Pastiera warm: Patience, or you’ll get a goopy mess.
  • Using low-fat ricotta: Just don’t.

Alternatives for the Adventurous

  • No wheat berries? Use cooked pearl barley or rice pudding.
  • Vegan Colomba: Swap eggs for flax eggs, butter for margarine (but manage expectations).
  • Lemon-haters: Try vanilla bean in Pastiera instead. Weird, but acceptable.

FAQs

Can I make Colomba without a dove mold?

Absolutely. Use a round cake pan or even a loaf tin.

The dove shape is traditional, but taste > aesthetics.

Why did my Pastiera crack?

Overbaking or rapid cooling. Next time, bake in a water bath and let it cool in the oven with the door ajar.

Can I use store-bought pastry?

Sure, if you’re in a rush. But homemade shortcrust takes 10 minutes and tastes 10x better.

Your call.

How do I know Colomba is done?

Tap the bottom—if it sounds hollow, you’re golden (literally). Or use a thermometer: 190°F internal temp.

Final Thoughts

Italian Easter desserts are the ultimate flex. They’re impressive, delicious, and secretly simple.

Whether you go full nonna-mode with Pastiera or keep it chill with Scarcella, these recipes guarantee a holiday win. Now go bake something that’ll make your nonna proud (or jealous).

discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".

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