Estonian Easter Cake

Name: Estonian Easter Cake
Cuisine: Estonian
Ingredients: 165 g/5½ oz/11 tbsp butter, softened; grated rind of 1 lemon and 1 orange; grated rind of 1 lemon and 1 orange; 150 g/5 oz/¾ cup caster (superfine) sugar; 2 large (US extra large) eggs; 900 g/2 lb/2 cups curd cheese; 200 ml/7 fl oz/scant 1 cup sour cream; 30 ml/2 tbsp finely chopped candied lemon peel; 60 ml/4 tbsp sultanas (golden raisins); 60 ml/4 tbsp sultanas (golden raisins); 30 ml/2 tbsp chopped almonds; 30 ml/2 tbsp glacé (candied) pineapple, chopped; a large sheet of white muslin (cheesecloth); 30 whole glacé (candied) cherries; 30 ml/2 tbsp slivered almonds; 20 thin strips of candied orange peel

Preparation info

Serves
8-12

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

Paskha is the name for this traditional cake prepared for Easter. It is made from cheese and dry fruits, and is very rich. Normally a special paskha mould would be used, but as these are hard to source, you can use a round cake tin instead, or an even better alternative is a clean flowerpot. This Easter cake can also be made in individual portions.

Ingredients

Europe
Estonia
Dessert
Cake
Gluten-free
Vegetarian
Easter

Method

Per portion Energy 349kcal/1455kJ; Protein 13.5g; Carbohydrate 26.2g, of which sugars 26.2g; Fat 22.9g, of which saturates 13.8g; Cholesterol 91mg; Calcium 134mg; Fibre 0.6g; Sodium 468mg.