Almond and honey easter cake
Ingredients
Instructions
Heat the milk to lukewarm temperature and dissolve the yeast in it.
In a large bowl, mix together the flour, honey, heavy cream, eggs, vanilla extract, and orange zest.
Add the dissolved yeast and milk. Mix until a soft dough forms.
Add the ground almonds and salt. Mix again until the almonds are evenly distributed throughout the dough.
Cover the bowl with a towel and leave the dough to rise for 1-2 hours.
After rising, transfer the dough to a prepared baking pan for paska.
Bake in a preheated oven at 180°C for 30-40 minutes, or until golden brown.
After baking, allow the paska to cool for 10-15 minutes before serving.
Frequently Asked Questions
How to store easter cake after baking?
It is best to store easter cake in the refrigerator in an airtight container. It will stay fresh for 3-4 days.
Can easter cake be frozen?
Yes, easter cake can be frozen. It's best to wrap it in plastic wrap or place it in a container before freezing. It can be stored in the freezer for several weeks. Thaw it in the refrigerator before serving.
Can almonds be replaced with other nuts?
Yes, other nuts such as walnuts or hazelnuts can be used as substitutes.
Can honey be replaced with another sweet ingredient?
Yes, you can replace honey with sugar, maple syrup, or agave nectar in the appropriate proportions.
Can other fillings be added to easter cake?
Of course! You can add other fillings to easter cake according to your taste, such as dried fruits, chocolate chips, or raisins.
Can easter cake be made without eggs?
Yes, it can be. Some easter cake recipes can be adapted for vegans or those who do not consume eggs. This can be done by using egg substitutes such as flax or chia seeds.