Easter cake

Easter cakes are cakes or sweet breads traditionally prepared and served during the Easter season. They are traditionally associated with the Catholic, Greek Orthodox, and Russian Orthodox churches and also with some other Christian churches in Northern Europe.[1]

Types

Babka
Main article: Babka
Easter babaka cake

Easter babka (baba wielkanocna) is a yeast cake that is part of Poland's Easter traditions.[2] Made with raisins, and other dried and candied fruits, the cake is soaked in rum syrup before it's served.[3]

Choerek

Chorek is a Georgian sweet Easter bread flavored with aniseed and braided into the shape of snails or wreaths.[1]

Hot cross buns

In England the most popular Easter bread is the hot cross bun.[1]

Kulich
A plate of frosted kulich cakes

In Russia kulich is baked on Holy Thursday. Holy Saturday is strictly a fast day; nothing is eaten and there is a church service at midnight and Easter Mass at dawn. The kulich is blessed and it is taken home and eaten with paskha and other foods for a big breakfast with the family.[4] According to Alan Davidson it is "the most famous Russian Easter bread."[1]

Lamala

Lamala is an Alsatian paschal lamb cake that is a traditional Easter cake of the Alsace region of France. It is made using a special mold.[5]

Mazurek
Main article: Mazurek (cake)
Egg-shaped mazurek cake

Mazurek is a Polish easter cake made with short pastry with butter cake "glued" together with a layer of marmalade.[6]

Simnel cake

Simnel cake has become associated with the Easter season, but according to Davidson it was not always traditional to Easter.[1]

Literary mentions

Anton Chekov's The Cossack is a story about a newly married couple and a blessed loaf Easter cake.

See also

References
  1. Davidson, Alan (2014). The Oxford companion to food. Tom Jaine, Soun Vannithone (3rd ed.). New York, NY. p. 273. ISBN 978-0-19-967733-7. OCLC 890807357.
  2. Sohn, Mark F. (28 October 2005). Appalachian Home Cooking: History, Culture and Recipes. University Press of Kentucky. ISBN 9780813137568.
  3. "Polish Babka".
  4. Britannica (2009). The Britannica Guide to Russia. ISBN 9781845299217.
  5. "Lamala or Easter sheep".
  6. Konarzewska, Małgorzata (2011). "3.14. Mazurki". Technologia gastronomiczna z towaroznawstwem: podręcznik do nauki zawodu kucharz w technikum i szkole policealnej. Tom 2 (in Polish). Warszawa: Wydawnictwa Szkolne i Pedagogiczne. pp. 144–146.
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