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Italian Pigna di Pasqua is a fragrant, lightly sweet Festive Easter Cake that captures the heart of Easter celebrations. Infused with bright citrus zest and a hint of anise, this traditional Italian cake boasts a fluffy texture that’s perfect for your holiday table. Whether served at breakfast or as a dessert centerpiece, this Italian Pigna di Pasqua will delight family and friends with its authentic flavors and charming presentation.

Why You’ll Love Italian Pigna di Pasqua

I’m enchanted by Italian Pigna di Pasqua because it’s a Festive Easter Cake that blends tradition with irresistible flavor. The soft, airy dough, scented with lemon, orange, and anise, creates a warm, inviting treat that’s surprisingly easy to make. Its golden crust and optional glaze make it a stunning addition to any Easter gathering, bringing a taste of Italy to your holiday celebrations.

Ingredients for Italian Pigna di Pasqua

Here’s what you’ll need for Italian Pigna di Pasqua (makes ~8–10 servings):

For the Dough:

4 cups all-purpose flour
½ cup granulated sugar
½ cup whole milk, warm (110°F/45°C)
¼ cup unsalted butter, melted
3 large eggs
1 tbsp active dry yeast
1 tsp anise seeds or 1 tbsp anise liqueur
Zest of 1 lemon
Zest of 1 orange
1 tsp vanilla extract
¼ tsp salt

For the Glaze (Optional):

1 large egg, beaten (for brushing)
¼ cup powdered sugar (for dusting)

Equipment:

Small bowl
Large mixing bowl
Round cake pan (9-inch) or baking dish
Clean kitchen towel
Pastry brush
Wire rack
Measuring cups and spoons

Ingredient Tips:

Yeast: Ensure milk is warm, not hot, to activate yeast without killing it.
Anise: Seeds add subtle flavor; liqueur intensifies it—choose based on preference.
Citrus Zest: Freshly grated for vibrant flavor; avoid the bitter white pith.
Flour: All-purpose for a tender crumb; sift if lumpy for smoother dough.
Eggs: Room temperature for better incorporation into the dough.

Directions for Italian Pigna di Pasqua

Let’s bake this beautiful Italian Pigna di Pasqua!

Activate the Yeast

In a small bowl, I combine ½ cup warm milk, 1 tsp sugar (from the ½ cup), and 1 tbsp yeast.
I let it sit for 10 minutes until frothy, signaling active yeast.

Prepare the Dough

In a large bowl, I whisk 4 cups flour, remaining sugar, ¼ tsp salt, lemon zest, orange zest, and 1 tsp anise seeds (or 1 tbsp liqueur).
In another bowl, I beat 3 eggs, ¼ cup melted butter, and 1 tsp vanilla extract.
I add the yeast mixture to the wet ingredients, then gradually mix into the dry ingredients until a soft dough forms.

Knead and First Rise

I turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
I place it in a greased bowl, cover with a clean towel, and let it rise in a warm place for 2–3 hours, until doubled in size.

Shape and Second Rise

I punch down the dough, shape it into a round loaf, and place it in a greased 9-inch round cake pan.
I cover and let it rise for 1 hour until puffy.

Bake and Finish

I preheat the oven to 350°F (175°C).
I brush the dough with 1 beaten egg for a golden shine, then bake for 35–40 minutes until golden brown and a skewer comes out clean.
I cool the Italian Pigna di Pasqua on a wire rack, then dust with ¼ cup powdered sugar before serving.

Nutrition

Prep Time: 30 minutes
Cook Time: 35–40 minutes
Rising Time: 3–4 hours
Total Time: ~4 hours 30 minutes
Yield: ~8–10 slices
Calories: ~250 kcal per slice
Macros per Serving: 40g carbs, 6g protein, 7g fat, 1g fiber

Variations for Italian Pigna di Pasqua

Try these twists on Italian Pigna di Pasqua:

Lemon Glaze: Mix ½ cup powdered sugar with 1 tbsp lemon juice for a tangy Festive Easter Cake topping.
Fruit and Nut Mix: Add ½ cup raisins or chopped almonds to the dough for a textured Festive Easter Cake.
Almond Twist: Swap anise for 1 tsp almond extract for a nutty flavor.
Spiced Version: Add ½ tsp cinnamon or nutmeg for a warm, festive note.
Chocolate Chips: Fold in ½ cup mini chocolate chips for a sweeter twist.

Serving Ideas:

Pair with Layla Cooks’ Boston Cream Cupcakes for a decadent Easter dessert spread.
Serve with fresh fruit or chocolate eggs to enhance the Festive Easter Cake vibe.
Offer with espresso or tea for a classic Italian pairing.

Storage

I store Italian Pigna di Pasqua in an airtight container at room temperature for up to 2–3 days to maintain freshness. For longer storage, I keep it in the fridge for up to 1 week. To freeze, I wrap the cooled cake tightly in plastic wrap and foil, storing for up to 3 months. I thaw overnight at room temperature and reheat slices in the microwave (10–15 seconds) or oven (300°F for 5 minutes) for a warm treat.

Serving Tips

Presentation: Slice Italian Pigna di Pasqua and arrange on a festive platter for a holiday centerpiece.
Garnish: Dust with extra powdered sugar or add candied citrus peel for flair.
Pairing: Serve with coffee, tea, or a sweet dessert wine to complement the flavors.
Warm or Room Temp: Enjoy warm for a soft texture or at room temperature for a firmer slice.
Portion Size: Cut into 8–10 wedges for generous, shareable servings.

FAQs About Italian Pigna di Pasqua

Here are answers to some common questions about this recipe:

How do I know when the dough has risen enough?
I check the dough by gently pressing my finger into it. If the indentation stays, it’s ready. If it bounces back, it needs more time.

Can I freeze this cake?
Yes! Once the cake has cooled completely, you can wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. To reheat, let it thaw overnight and warm it in the oven.

Can I make this cake ahead of time?
I like to make it the day before serving, as it allows the flavors to develop even more. Just store it in an airtight container until you’re ready to serve.

Can I use other flavors besides anise?
Absolutely! While anise is traditional, I sometimes swap it for other flavors like almond extract or even a splash of rum for a unique twist.

What can I serve with this cake?
This cake pairs wonderfully with a cup of coffee or tea. I also like serving it alongside chocolate eggs or fresh fruit for a festive Easter breakfast.

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Conclusion

Italian Pigna di Pasqua is a wonderful, festive cake that’s perfect for celebrating Easter. Its light and fluffy texture, combined with the aromatic citrus and anise flavors, makes it a delightful treat for family and friends. Whether you choose to serve it with a simple powdered sugar dusting or a luscious lemon glaze, this cake is sure to become a holiday favorite. Enjoy making and sharing this piece of Italian tradition!