Italian Easter Cake with Grape Butter
4 servings
90 minutes
Italian Easter pie with grape seed oil is a refined treat rooted in ancient Italian traditions. Its delicate dough infused with the aroma of vanilla sugar and grape seed oil creates a unique flavor. Inside lies soft cottage cheese with candied fruits and cinnamon, offering a sweet harmony. This pie is made for Easter, symbolizing spring renewal and family unity. In Italy, it is served at festive tables, enjoyed with each bite alongside a cup of aromatic coffee or dessert wine. The warm crust and airy filling make it perfect for a leisurely Sunday morning when one wants to immerse in a cozy and festive atmosphere.
1
Mix flour and sugar (100 grams). Add eggs and mix thoroughly. Divide into 2 parts and refrigerate for 30 minutes.
- Wheat flour: 300 g
- Sugar: 150 g
- Chicken egg: 3 pieces
2
Beat the cottage cheese with sugar, add candied fruits and cinnamon.
- Soft cottage cheese: 250 g
- Sugar: 150 g
- Candied fruit: to taste
- Cinnamon: 1 teaspoon
3
Roll out the dough so that the diameter of the first layer is larger than the diameter of the mold. Roll out the second part of the dough.
4
Place the first layer of dough in the baking dish, add the filling. Cut the second 'round' of dough into strips and place them on top of the filling.
5
Brush the pie with egg and bake in the oven at 180 degrees for one and a half hours.
- Chicken egg: 3 pieces