Easter baking


Easter baking: orange cake

Easter baking: orange cake is a new trend in traditional ceremonial food for the great Easter holiday. Kulich’s airy flesh, beautiful bright yellow color and simply marvelous fragrant aroma of citruses will create a real festive mood. A special, original and tasty decoration will attract the attention of everyone who sees this masterpiece of Easter art.


  • wheat flour - 600-650 grams;
  • orange peel - from one orange;
  • zest of one lemon;
  • fresh pressed yeast - 25 grams;
  • butter - 100 grams;
  • granulated sugar - 150 grams;
  • milk - 90 milliliters;
  • orange juice - 160 milliliters;
  • eggs - 2 pieces;
  • yolks - 2 pieces;
  • vanilla sugar - 2 teaspoons.
  • salt - 0.5 teaspoon;
  • raisins, dried or dried berries - 100 grams;
  • egg white - 2 pieces (for greasing the top + for glaze);
  • icing sugar - 100 grams;
  • lemon juice - to taste (for glaze).

Easter baking: orange cake. Step by step recipe

  1. To prepare Easter bread with orange flavor, you need to make a rich yeast dough in a doughy way. To do this, knead live pressed yeast with your hands and fill it with warm milk, add vanilla sugar or vanilla extract, one tablespoon of granulated sugar and mix.
  2. Tip. To prepare the dough, you can use both dry and pressed live yeast. The milk we fill them with must be warm, but not hot: otherwise the yeast will not rise.
  3. Add a few tablespoons of flour to the yeast and knead again.
  4. Tip. For baking Easter cakes, flour should be taken only in the highest grade, preferably whole grain. All baking flour must be sieved through a sieve. You can sift several times. So it is enriched with oxygen, and baking becomes more magnificent and airy.
  5. We cover our dough for orange cake and leave it in a warm place so that the yeast reacts.
  6. Citruses: lemon and orange need to be washed and dried, then remove the zest. You can remove it with a special device, or you can just rub it on a grater with small holes.
  7. Tip. The zest of citrus fruits must be removed in a very thin layer, since the essential oils, which give a pleasant aroma and taste, are concentrated precisely in the upper colored layer of the skin of an orange or lemon, and the white layer will give the baking a bitter aftertaste.
  8. We shift the finished orange and lemon zest into a deep bowl and fill it with sugar. Using a spatula or pestle, grind the zest so that all the aromatic substances are absorbed into the granulated sugar.
  9. Squeeze fresh juice from an orange, then strain it through a strainer so that no seeds fall and measure 160 milliliters of freshly squeezed orange juice.
  10. We add two whole eggs and two yolks to the fragrant mixture for Easter cake.
  11. Tip. Then we use proteins for glaze. It is advisable to take eggs of medium size.
  12. Egg yolks, which are together with citrus zest and sugar, need to be slightly salted.
  13. Add alcohol to the eggs: for example, cognac. But you can use rum and brandy for baking. And orange juice. It turns out a bright, orange mixture with an incredibly pleasant aroma.
  14. In this mixture, pour the sponge, which has already come, and chilled ghee.
  15. Tip. Butter can be melted in the microwave, or with a water bath. For its further use, you need to cool the oil a little, otherwise hot products will not allow the yeast to raise the dough further.
  16. Sift whole wheat flour into a separate large bowl. Gradually, pour a mixture of liquid ingredients into the flour for making Easter orange cake. Stirring constantly - until a uniform dough is formed.
  17. Knead the dough for about 3-4 minutes. It should be viscous, not clogged.
  18. We cover the dough for the Easter cake and leave it in a warm place: in order for it to grow, rise and increase in volume.
  19. After an hour and a half, when the orange dough rose well, it needs to be well knit. You can do this with your hands, or with a silicone spatula or an ordinary wooden spoon.
  20. Again, close the dough with plastic wrap and give it a "rest".
  21. In the meantime, prepare baking dishes for Easter citrus Easter cakes. To do this, cut circles from parchment paper to the bottom of the mold, grease the bottom of the mold and the walls of the molds with vegetable oil.
  22. Tip. Inside, the baking dish can be greased with margarine or melted pork fat, then sprinkled with semolina or small crackers. This will help the baked Easter cake easier to "get out" of forms.
  23. We prepare dry berries. You can take raisins, dried cranberries, cherries and all those berries that you like. Soak them first in cold water, then pour boiling water. After which we dry, add to the dough and mix well.
  24. We grease palms with oil and form Easter cakes. We fill with the test only a third of the form: because it will still grow.
  25. When the dough has already increased in forms, grease it with egg white and send it to the oven, which was preheated to 180 degrees Celsius. Bake until fully cooked. Baking time depends on the size of Easter cakes: but not less than half an hour.
  26. We check the readiness of orange Easter baking with a wooden stick: if it is dry, then the cake is baked.
  27. Ready baked Easter cakes are cooled on a wire rack or just in shape, and when they are completely cooled, cover them with glaze.
  28. For the glaze, we use the protein that remains. Add to it a few drops of lemon juice and beat with a mixer until a thick lush foam is obtained, gradually adding powdered sugar.
  29. Coat the finished cooled Easter cakes with white icing and decorate with colored sprinkles or marmalade sweets in the form of citrus slices.

Beautiful Easter pastries - Easter cakes with an incredible citrus aroma, bright and very delicate pulp, decorated with cheerful slices of marmalade - will not leave anyone indifferent. Cook with our “I love to cook” website and you will always be a cooking star.

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