Pizzo palumbo cake, the Apulian Easter recipe

Palumbo lace is an easy recipe perfect for exploring the Abruzzo Easter flavor. Here’s how it is prepared.

The pizzo palumbo cake is a typical Easter cake from Puglia. In the local dialect it is also known as u pizz palumm , which literally means a piece of dove. Although it has nothing to do with the classic sweet symbol of Easter, it owes its name to the white icing that covers it, making it similar to a dove.

The traditional dessert is prepared with very few ingredients , it is without butter and with its softness it is perfect for both breakfast and a snack. Make it in the form of a donut, just as tradition dictates, and don’t forget to decorate it with colored sugar sprinkles : they make the difference!

How to prepare the Palumbo lace recipe

1. Combine the eggs with the sugar, vanilla and lemon zest in a bowl until the mixture has tripled in volume.
2. Always with the whips in action, add the flour with the yeast, oil and milk. You will need to obtain a smooth and lump-free mixture.
3. Pour it into a greased and floured 24 cm diameter donut mold (or sprinkled with the special release agent).
4. Bake at 170 ° C for 50 minutes doing the toothpick test before taking it out of the oven: if inserted in the center of the cake it must come out completely dry.
5. Remove from the oven and when warm, gently turn it upside down on a plate.
6. Prepare the glaze by mixing the lemon juice, egg white and icing sugar then let it drip onto the cake. Decorate with sprinkles and that’s it!

If you liked this recipe, take a look at the other traditional Easter desserts too: they are tastier than the other!

storage

The pizzo palumbo can be kept under a cake bell for 5-6 days , as soft as it has just been made.