Il Suonno Italian Easter Cake

This rich yeasted cake is an Easter tradition in Southern Italy

Servings: 2 cakes

Author:

Prep Time
2 days

Cook Time
50 minutes

Course:

Dessert

Cuisine:

Italian

Keywords:

cake Italian Easter liqueur yeasted

Instructions

1 Day 1: Feed your sourdough starter. The mother starter is a natural leavening
agent used in making sourdough bread, yeasted cakes, pizza, etc.

If you don't want to use a starter, you can use a package of active dry yeast.
If you choose to use dry yeast, you can skip to Day 2.
2 Day 2.

In a large mixing bowl, combine eggs and sugar and beat very well until a bit
frothy. Use either a whisk or stand mixer. Feel free to mix by hand, but know it
will be a good upper body workout. Add half the flour and whisk/mix it in. Add
the dry yeast or sourdough starter, the baking soda or Lievito, a pinch of salt
and mix well. Smash the butter with the back of a fork to soften and then add
and mix well. Add the milk, the Sambuca, the white wine and stir to combine
making sure the butter is fully incorporated. Add the rest of the flour and mix
well. Now, the batter should be the consistency of thick pancake batter. Stir
vigorously, making sure everything is very well incorporated. Add orange juice,
lemon juice, zests and anise seed and stir vigorously. Cover the bowl with
plastic wrap, put it in a cool part of your kitchen and leave overnight.
3 Day 3:

The next morning, the batter will be bubbly and just a bit larger in volume.
Pour the cake batter into two Bundt (round tube) pans that have been greased and
floured. Cook at 360 degrees F for 45- 50 minutes. When done, the top will be a
nice light golden brown. Let the cakes cool for 30 minutes and then remove from
pans, turning them over onto serving dishes.

While the cakes are still warm, drizzle with sugar glaze and cover with pastel
colored sprinkles.

Il Suonno Italian Easter Cake

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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