"as Laetare Sunday), Easter Sunday, Sunday of the Five Loaves, and Simnel Sunday – named after the cake. Conventionally eleven, or occasionally twelve, marzipan balls are used to decorate the cake, with a story that the balls represent the twelve apostles, minus Judas Simnel cake is a light fruit cake, generally made from these ingredients: white flour, sugar, butter, eggs, fragrant spices, dried fruits, zest and candied peel. Sometimes orange flower water or brandy is used, either in the cake batter or to flavour the almond paste. In most modern versions marzipan or almond paste is used as a filling"
"In Iran and the diaspora, Assyrians will eat a Paska cake on Easter, ""Ida Gura"". The tall cake is decorated with a cross on top to represent Calvary, the place of Jesus' crucifixion, and surrounded with colored eggs to symbolize the people who visited Jesus during his death and were at his cross. Pască is a traditional Romanian and Moldovan pastry. Pască is composed with eggs, sour cream, fresh cheese like urdă, raisins and sugar, and is especially made for Easter. The word ""Pască"" come from Latin, ""Pascha"", meaning ""Easter"". Paska (bread) Paska (Russian, Ukrainian: Пáска ""Easter"", Georgian: პასკა ""Easter"","
"Canestru Canestru (Corsican; pl. ""canestri"", from Latin ""canistrum"", meaning a circular basket) is a Corsican cake generally shaped as a circle, made of brioche dough. The cake is typical of the cuisine of Corsica and originates from the village of Petreto-Bicchisano in Corse-du-Sud. ""Canestru"" is a traditional Easter cake, and is typically consumed during the traditional Easter Monday picnic (). Its main ingredients are wheat flour, yeast, salt, eggs, shortening (""sdruttu""), white wine, pastis or anise seeds. The dough should rest two hours at room temperature before being kneaded. Then it should rise thirty to forty five minutes before being"
"Colomba di Pasqua Colomba pasquale or colomba di Pasqua (""Easter Dove"" in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro. The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (""colomba"" in Italian) and finally is topped with pearl sugar and almonds before being baked. Some manufacturers produce other versions including a popular bread topped with chocolate. The colomba"
"made with bread dough stuffed with various types of salami and cheese, also used the day after Easter for outdoor lunches. Typical of Easter lunches and dinners is the fellata, a banquet of salami and capocollo and salty ricotta. Typical dishes are also lamb or goat baked with potatoes and peas. Easter cake is the pastiera. In Russia, red eggs, kulich and paskha are Easter traditions. In Serbia, paretak are traditional Easter pastries. In Ukraine, there are several traditional Easter foods including paska (bread) and cheesecake desserts. Other Easter foods and food traditions include: 2.History of Easter, Traditions and Recipes"
"Easter food The holiday of Easter is associated with various Easter customs and foodways (food traditions that vary regionally). Preparing, coloring, and decorating Easter eggs is one such popular tradition. In Greece, the traditional Easter meal is mageiritsa, a hearty stew of chopped lamb liver and wild greens seasoned with egg-and-lemon sauce. Traditionally, Easter eggs, hard-boiled eggs dyed bright red to symbolize the spilt Blood of Christ and the promise of eternal life, are cracked together to celebrate the opening of the Tomb of Christ. In Neapolitan cuisine, the main Easter dishes are the casatiello or tortano, a salty pie"
"Easter food The holiday of Easter is associated with various Easter customs and foodways (food traditions that vary regionally). Preparing, coloring, and decorating Easter eggs is one such popular tradition. In Greece, the traditional Easter meal is mageiritsa, a hearty stew of chopped lamb liver and wild greens seasoned with egg-and-lemon sauce. Traditionally, Easter eggs, hard-boiled eggs dyed bright red to symbolize the spilt Blood of Christ and the promise of eternal life, are cracked together to celebrate the opening of the Tomb of Christ. In Neapolitan cuisine, the main Easter dishes are the casatiello or tortano, a salty pie"
"Paska (bread) Paska (Russian, Ukrainian: Пáска ""Easter"", Georgian: პასკა ""Easter"", ultimately from ""Passover"") is a Easter bread tradition and particularly spread in countries with predominant Eastern Orthodox religion or cultural connections to the ancient Byzantine Empire. Paska breads are a traditional element in the easter holidays of Belarus, Ukraine, Russia, Armenia, Romania, Moldova, Georgia and parts of Bulgaria as well as the Assyrian–Chaldean–Syriac diaspora. Due to its geographical closeness, it is also widespread in Slovakia. Meanwhile it is also eaten in countries with immigrant populations from Eastern Europe such as the United States, Canada and the United Kingdom. Easter is"
"is still hot. In Bulgaria, the common fruitcake is known as ""keks"" (, ), is home-made and is consumed throughout the year. Recipes for ""keks"" vary, but commonly it contains flour, butter and/or cooking oil, milk, yeast, yoghurt, eggs, cocoa, walnuts, and raisins. It is usually baked in Bundt-style pan. There is also another specific type of fruitcake prepared for Easter, which is known as Kozunak (, ). This fruitcake is known as pan de pascua. To learn more, go to Pan de Pascua The fruitcake is commonly eaten during the Christmas season in Canada. Rarely is it seen during"
"customs celebrating this festival include wearing red clothing, eating Sicilian pastries known as zeppole and giving food to the poor. On Easter Sunday, lamb is served throughout Italy. A typical Easter Sunday breakfast in Umbria and Tuscany includes salami, boiled eggs, wine, Easter Cakes, and pizza. The common cake for Easter Day is the Colomba Pasquale (literally, Easter dove), which is often simply known as ""Italian Easter cake"" abroad. It is supposed to represent the dove, and is topped with almonds and pearl sugar. On Christmas Eve a symbolic fast is observed with the ""cena di magro"" (""light dinner""), a"
"Campanile (cake) Campanile (Corsican; ""u campanile"", meaning ""the bell tower"", pl. ""campanili"") is a Corsican cake generally shaped as a crown, made of yeast dough. It is a typical dessert of the cuisine of Corsica and is a traditional Easter cake: the boiled eggs in the cake look like little bells inside the bell tower and represent the renewed fertility of the earth after the end of winter, remembering also the tradition to unleash the bells at Easter, after having tethered them at Good Friday. The ""campanile"" is similar to southern Italian Easter cakes, like the Sicilian ""campanaru"" (whose name"
"Easter bread In many European countries, there are various traditions surrounding the use of bread during the Easter holidays. Traditionally the practice of eating Easter bread or sweetened ""communion"" bread traces its origin back to Byzantium and the Orthodox Christian church. The recipe for sweetened or ""honey-leavened"" bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical texts that mention this type of special food. It is also widely known that sweetened bread desserts similar to panettone were a Roman favorite. A ""cozonac"" is traditional Easter bread in Bulgaria, ""kulich"" is one of"
"Pascha, the Eastern Orthodox celebration of Easter. Cheese paskha is a traditional Easter dish made from quark (curd cheese, ), which is white, symbolizing the purity of Christ, the Paschal Lamb, and the joy of the Resurrection. It is formed in a mould, traditionally in the shape of a truncated pyramid (a symbol of the Church; this form is also said to represent the Tomb of Christ). It is usually served as an accompaniment to a rich Easter bread called paska in Ukrainian and kulich in Russian. The pascha is decorated with traditional religious symbols, such as the ""Chi Ro"""
"baked golden brown and baked again in a warm oven (150° to 220°). Canestru Canestru (Corsican; pl. ""canestri"", from Latin ""canistrum"", meaning a circular basket) is a Corsican cake generally shaped as a circle, made of brioche dough. The cake is typical of the cuisine of Corsica and originates from the village of Petreto-Bicchisano in Corse-du-Sud. ""Canestru"" is a traditional Easter cake, and is typically consumed during the traditional Easter Monday picnic (). Its main ingredients are wheat flour, yeast, salt, eggs, shortening (""sdruttu""), white wine, pastis or anise seeds. The dough should rest two hours at room temperature before"
"Pinca Pinca (also sirnica or pinza) is a traditional Dalmatian, Istrian and Bay of Kotor Easter sweet roll. It is also popular in the Goriška region of Slovenia, the Slovenian Littoral, western Croatia and in parts of the Province of Trieste and Gorizia of Italy. It is a sweet bread loaf with the sign of a cross, which is carved in with a knife before baking, on the upper side. Pinca is eaten to celebrate the end of Lent, because it contains many eggs. Together with Easter eggs, pinca has remained the centrepiece of the family Easter breakfast in areas"
"Pastiera Pastiera napoletana (, ) is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water. It is usually eaten at Easter. It was used during the pagan celebrations of the return of the Spring time. During these celebrations Ceres’ priestess brought an egg, symbol of new life in procession. Because of the wheat or the einkorn, mixed with the soft ricotta cheese, it could come from the einkorn bread called ""confarreatio"", an essential ingredient in the ceremony of the type of ancient Roman weddings named after it ""confarreatio"". Another hypothesis we"
"may consider is that it comes from ritual bread used, which spread during the period of Constantine the Great. They were made of honey and milk the people offered the catechumen during Easter Eve at the end of the ceremony of baptism. The modern ""pastiera"" was probably invented in a Neapolitan convent. An unknown nun wanted that cake, symbol of the Resurrection, to have the perfume of the flowers of the orange trees which grew in the convent’s gardens. She mixed a handful of wheat to the white ricotta cheese, then she added some eggs, symbol of the new life,"
"cylindrical, often baked in bundt-type pan. It frequently contains raisins, succade, or orangeat, and may be iced on top. It is much sweeter than ""Paska"". ""Babka"" usually is only made, like ""Paska"", to celebrate Easter Sunday and the rising of Christ. Romania and Moldova also have a traditional Easter bread called ""Pasca"" (The term ""Pasca"" is ""Easter"" in the Eastern Orthodox faith, similar to ""Pâques"" in French. It is derived from the Hebrew ""pesah"".). The Romanian ""Pasca"" bread is made with cheese (and may also include fruits, nuts, or chocolate for decoration). It is usually found alongside another traditional sweet"
"was commercialised by the Milanese baker and businessman Angelo Motta as an Easter version of the Christmas speciality panettone that Motta foods were producing. Colomba di Pasqua Colomba pasquale or colomba di Pasqua (""Easter Dove"" in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro. The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (""colomba"" in Italian) and finally"
"called in Russian and Ukranian languages ""па́ска"" (""páska""/""Paskha""). The word is connected to ancient Greek word ""πάσκα"" (""páska"") and Georgian: ""პასკა"" (""Easter""), derived from the Orthodox believers in Byzantine Empire. The name is connected to the Jewish holiday of ""Pesach."" Paska is made with milk, butter, eggs, flour, and sugar, except in Romania, where the recipe most commonly includes sweet cream, cottage cheese, and/or sour cream along with eggs, sugar, raisins, and rum. An egg and water mixture is used as a glaze. The Christian faithful in many Eastern Christian countries eat this bread during Easter. Christian symbolism is associated"
"covered with a layer made of dried fruit, almonds, egg yolks creamed with sugar and whipped egg white and baked again. The cake's name may have its origins in the Mazur (or Masurian) tribe inhabiting the Mazovia region of central Poland. Another theory says it might originate from the word (Polish for mazurka), traditional folk dance in triple metre from Poland. A shortcrust pastry, Mazurek is considered one of the primary desserts of Easter across Poland. What distinguishes it from other festive dessert cakes is the abundance of decoration with dried fruit and nuts, its overall sweetness, and chocolate icing,"
"Tsoureki Tsoureki (), is a sweet holiday bread made with flour, milk, butter and sugar and commonly seasoned with orange zest, mastic resin or ""mahlab"". One variation commonly called ""Easter bread"" is made by Greek communities during Easter, not only in Greece, but also in other countries with Greek communities. It is also sometimes called Armenian Easter bread. It is eaten in Europe, Armenia, Turkey, and other Central Asian countries. The Greek word ""tsoureki"" is borrowed from Turkish ""çörek"". Some dictionaries claim that this is derived from the Old Turkish root ""çevir-"" 'turn'; There are different variations of the Greek"
"types of salami and cheese, also used the day after Easter for outdoor lunches. Typical of Easter lunches and dinners is the ""fellata"", a banquet of salami and capocollo and salty ricotta. Typical dishes are also lamb or goat baked with potatoes and peas. Easter cake is the ""pastiera"". Carnival has the Neapolitan version of ""lasagna"", that has no béchamel sauce, unlike other Italian versions. As dessert, there is the ""Sanguinaccio dolce"" with ""savoiardi"" biscuits, or also the ""chiacchiere"", diffused all over Italy with different names. 2 November (All Souls Day) cake is the ""torrone dei morti"", which, unlike the"
"also followed, although no figurine is included. In addition, a similar version with whole cooked eggs on top of the cake is also served on Easter as ""rosca de Pascua"". In some places, the ""rosca de reyes"" is replaced by panettone. In the southern United States, the tradition was brought to the area by Basque settlers in 1718. Originally, it was a cinnamon-filled bready cake eaten to celebrate Epiphany, but it is now associated with Carnival (also known as Mardi Gras). Celebrated across the Gulf Coast region from the Florida Panhandle to East Texas, King cake parties are documented back"
"Eierschecke Eierschecke is a confectionery speciality from Saxony and Thuringia. It is a sheet cake made of yeast dough topped with apple, quark (curd) and poppy seeds and parts of it are covered with a glaze made of cream, whole egg, sugar and flour for thickening.[1] The term originates from a piece of men's clothing in the 14th century which was called ""Schecke"" and was made up of a medium-length tunic with a very tight waistline and was worn with a Dusing, a hip belt. After this ""tripartite garment"" (upper part, belt, lower part) the cake was named. As the"
"and inside it is nowhere better than in the Toscana (referring to the Café Toscana in Dresden))"" Eierschecke Eierschecke is a confectionery speciality from Saxony and Thuringia. It is a sheet cake made of yeast dough topped with apple, quark (curd) and poppy seeds and parts of it are covered with a glaze made of cream, whole egg, sugar and flour for thickening.[1] The term originates from a piece of men's clothing in the 14th century which was called ""Schecke"" and was made up of a medium-length tunic with a very tight waistline and was worn with a Dusing, a"
"Easter. In addition to hot cross buns and Easter eggs, fish cakes are traditionally eaten in Bermuda at this time. In Jamaica, eating bun and cheese is a highly anticipated custom by Jamaican nationals all over the world. The Jamaica Easter Buns are spiced and have raisins, and baked in a loaf tin. The buns are sliced and eaten with a slice of cheese. It is a common practice for employers to make gifts of bun and cheese or a single loaf of bun to staff members. According to the ""Jamaica Gleaner"", ""The basic Easter bun recipe requires wheat flour,"
"dough to make it golden, and the cake is baked in warm oven for 50 m. Campanile (cake) Campanile (Corsican; ""u campanile"", meaning ""the bell tower"", pl. ""campanili"") is a Corsican cake generally shaped as a crown, made of yeast dough. It is a typical dessert of the cuisine of Corsica and is a traditional Easter cake: the boiled eggs in the cake look like little bells inside the bell tower and represent the renewed fertility of the earth after the end of winter, remembering also the tradition to unleash the bells at Easter, after having tethered them at Good"
"in warm oven. Cacavellu Cacavellu (Corsican; pl. ""cacavelli""; also ""caccavellu""; ""caccaveddu"" in ""Suttanacciu"" dialect; from Latin ""cacabus"" (""cooking pot"") ) is a Corsican cake generally shaped as a crown, made of yeast dough. It is a typical dessert of the village of Vico. In the cuisine of Corsica exists also a yeast cake called too ""caccaveddu"", typical of the region around Sartène in southern Corsica: it is akin to the ""Campanile"" cake and like that is also traditionally prepared for Easter. Its main ingredients are wheat flour, yeast, salt, egg, sugar, shortening (""sdruttu""), ""aquavita"", brocciu, grated orange zest and olive"
"event signifying the start of Easter and spring. Frequently the eyes are represented by peppercorns or dried cloves and a white banner with a red cross on a toothpick is placed on its back. Its name in Russian is ""barashek iz masla"" (""барашек из масла""). A variant is the sugar lamb. Butter lamb The butter lamb, also known as a buttered lamb, is a traditional butter sculpture accompanying the Easter meal for many Russian, Slovenian and Polish Catholics. Butter is shaped into a lamb either by hand or in a lamb-shaped mold. It is also sold at delis, Polish specialty"
"Paskha Paskha (also spelled ""pascha"", or ""pasha""; ; ; ""Easter"") is a festive dish made in Eastern Orthodox countries which consists of food that is forbidden during the fast of Great Lent. It is made during Holy Week and then brought to Church on Great Saturday to be blessed after the Paschal Vigil. The name of the dish comes from Pascha, the Eastern Orthodox celebration of Easter. Besides Russia, Ukraine, etc., pasha is also often served in Finland. Cheese paskha is a traditional Easter dish made from quark (curd cheese, ), which is white, symbolizing the purity of Christ, the"
"and the Italian Pandoro. Pan de Pascua Pan de Pascua is a Chilean cake traditionally eaten around Christmas time. Although ""Pascua"" primarily means Passover and secondarily means Easter, it also may mean Christmas and Epiphany. In Chile both ""Navidad"" and ""Pascua"" are used to refer to Christmas. Despite its name, it is a cake made from batter, and not a true bread. It is similar to a sweet sponge cake flavored with ginger and honey. It usually contains candied fruits, raisins, walnuts and almonds. Pan de Pascua was originally introduced to Chile by German immigrants. The Chilean version combines characteristics"
"of bread, mainly made out of flour, eggs and pork meat, baked for Easter; ""Folar doce"" - similar to the above but sweet and without meat. Traditionally, godchildren would keep their blessed olive or rosemary bouquet from Palm Sunday (""Domingo de Ramos"") to offer it to their godmother on Easter Day, one week later. In exchange, the godmother would offer them a ""Folar Doce"", ensuring that enough units were baked to satisfy the demand; Note: the ""folar da Pascoa"" is an Easter dish of different regions across the country however wide variations exist in the way they are prepared. The"