Happy Belated Easter! We were very lucky to enjoy beautiful weather yesterday. 🙂
I like to bake new Easter breads to serve for our holiday breakfast. This year, I looked through my Ukrainian cookbook collection for a paska (Ukrainian Easter bread) recipe.
My mother-in-law has given me several Ukrainian cookbooks and there were many variations of paska to choose from- all quite different from one another depending upon the region of their origin. Traditionally, a paska or babka is an essential part of an Easter breakfast. Many are beautifully decorated with a cross, braid, or birds. This version is more of a cake, with batter, and did not have dough that could be used to decorate the top.
The recipe was adapted from Festive Ukrainian Cooking by Marta Pisetska Farley. According to the book, this paska recipe, from the northwest province of Podil’ia, is at least a hundred years old! It is a golden paska, reminiscent of the sun, and is similar to a sponge cake. It was very rich and indulgent.
Yield: One 9 or 10-inch cake
- 1 cup dry white bread crumbs
- 1/2 cup cake flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- zest of 1 lemon
- zest of 1 orange
- 10 large or extra-large eggs
- 2 cups granulated sugar
- 1 tsp pure vanilla extract
- 2 to 4 T powdered sugar
- Line the bottom and sides or a 9, 10 or 12-inch springform pan with parchment paper. (Because I used a 9-inch pan (smaller than the original recipe suggests), I cut 7-inch tall pieces of parchment paper to line the sides of the pan, buttered on the portion lining the walls of the pan and sprayed with cooking spray above the walls of the pan.)
- Place a rack in the center of the oven and preheat to 350°F, preferably on convection.
- Sift the bread crumbs until fine, then sift again with the flour baking powder, and spices.
- Add the grated lemon and orange zest.
- Separate the eggs.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the egg yolks with the granulated sugar until thick and pale, about 3 minutes.
- Add the vanilla and beat again.
- Fold the bread crumb mixture into the egg yolk mixture.
- In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold them into the batter until no white streaks can be seen.
- Pour into the prepared pan and bake until set or a toothpick comes out clean, about 1 hour. (I was afraid that the cake would fall if I checked it too early- and baked it for 1 hour.)
- When fully baked, keep the cake in the oven with the door ajar, and allow to cool slowly. (The cake may fall slightly. Mine did!)
- When cool, remove the parchment paper and sprinkle the top with powdered sugar. Serve.