Pigna Cake
Happy Easter! The Pigna is a traditional Easter cake in our part of Italy, Ciociaria. It is filled with candied fruit and an assortment of liquors and flavorings. This cake can be baked in either a tube pan or in the form of Panettone.
Ingredients
- Flour - 1kg
- Sugar - 1 kg
- Eggs - 7
- Milk - 1 cup
- Seed oil - 1 cup
- Sambuca - 1 cup
- Vermouth - 1cup
- Vanilla - 1 tsp.
- Dry yeast - 2 pkg.
- Lemon Zest - 1 lemon
- Raisins - 150 g
- Candied fruit - 150 g
- Frosting
- Egg white - 1
- Powdered Sugar - 250 g
- Lemon Juice - I tsp.
- Candy sprinkles - To taste
Instructions
- In a large bowl blend the sugar , liquore and vanilla.
- Whisk the flour with the yeast and stir into liquid a little at a time until well blended then stir in oil. It should be smooth and dense.
- Add raisins candied fruit and anice.
- Butter and flour cooking pan and pour in mixture. Bake at 375° for about one hour.
- Meanwhile make glaze. Beat egg white over low heat until fluffy. Stir water a teaspoon at a time into powdered sugar until glossy and dense. Stir in egg white and lemon juice.
- When cool frost cake and put sprinkles on top.
