Easter cake with Raisins (oven baked)
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Fluffy, aromatic, and so delicious! Perfect for the holiday table! Easter cake baked in the oven with raisins turns out soft, tender, with a fluffy texture and a hint of citrus. You can also add candied fruits and saffron for extra flavor. Give it a try!
Updated : 14 May, 2025
More than 1 hour.
Ingredients
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Cake
400 milliliters
Milk
50 grams
Fresh yeast
3
Eggs
3
Egg yolks
1.3 kilograms
Wheat flour
200 grams
Butter
200 grams
Sour cream
300 grams
Sugar
1 tablespoon
Orange zest
200 grams
Raisins
to taste
Vanillin
0.25 teaspoon
Salt
Glaze
2
Egg whites
350 grams
Powdered sugar
1 tablespoon
Lemon juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
Prepare the necessary ingredients. Use high-quality butter with 82.5% fat. Sift the flour in advance to aerate it. This helps make the finished Easter cake fluffier. I always use fresh yeast. My sour cream is 15% fat.
Step 2
For the dough, heat half of the milk to a warm state (35-38°C) and dissolve the yeast in it. The milk should be warm, but not hot, or the yeast will die.
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Step 3
Then add 3 tablespoons of sugar and a cup of flour from the total amount. Mix everything and leave the dough to ferment. When bubbles appear on the surface, the yeast has activated, and you can continue making the dough.
Step 4
Melt the butter in the microwave or in a water bath and cool it to a warm state. Pour the melted butter into the dough, add the eggs, yolks, vanilla, and sour cream. Add the remaining warm milk and sugar. Mix everything.
Step 5
Gradually add the sifted flour and knead the dough. For sweet Easter dough, it’s necessary to knead for a long time, so using a kitchen appliance is helpful.
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Step 6
Don’t rush to add all the flour. After kneading for a while, the dough will become denser and stretch well. It may still stick slightly to your hands but will start to come away from the sides of the bowl. Cover the dough with a towel and leave it in a warm place to rise for 1-1.5 hours.
Step 7
In the meantime, steam the raisins. Pour boiling water over them and leave for 5-10 minutes. Then rinse them and place them in a strainer. Dry the raisins with a towel.
Step 8
The dough has risen for the first time.
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Step 9
Mix the raisins and orange zest into the dough. Leave the dough to rise again. Preheat the oven to 180°C.
Step 10
After the dough has risen for the second time, punch it down. If using metal forms, grease them with vegetable oil. You don’t need to grease paper forms. Grease your hands with vegetable oil and place the dough in the forms to half their height. Let it sit on the table for 15-20 minutes. Then, bake the cakes in the preheated oven at 180°C for 20-30 minutes. The exact time depends on your oven.
Step 11
Check the readiness of the cakes with a toothpick. Pierce the center of the cake with a toothpick and remove it immediately: if it’s dry, the cake is ready. Remove the fragrant golden cakes from the oven and let them cool completely.
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Step 12
For the glaze, whip the egg whites into soft peaks and gradually add powdered sugar. Mix everything together.
Step 13
Add lemon juice. You can adjust the consistency of the glaze by adding more powdered sugar. Use the glaze immediately after preparation, as it dries quickly.
Step 14
Spread the glaze over the cooled cakes and decorate with toppings.
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Step 15
You can decorate the top as you wish. Enjoy!