🌼 Easter Cake – A Tradition from the Heart

There’s something so special about baking for Easter.
Not just the cake itself, but the feeling — slowing down, being present, and creating something with your hands.

This is the Easter cake I’ve been making every year.
Over time, it’s become a small ritual I always come back to — something that grounds me and brings a sense of warmth and familiarity.

Maybe it can become one for you too 🤍

✨ Details

• Prep time: ~45 minutes (+ 30 min resting time)

• Bake time: ~30 minutes

• Total time: ~1 hr 45 min

• Servings: 8–10

• Form: 26 cm (10 inch) tart pan

🧾 Ingredients

‍ ‍For the Base (Shortcrust Pastry)

• 200 g spelt flour (1 ½ cups)

• 2 pinches salt

• 100 g cold butter (7 tbsp)

• 2–3 tbsp sugar

• 1 packet vanilla sugar (or 1 tsp vanilla extract)

• 1 egg

• 1–2 tbsp water or cream (if needed)

👉 + 2–3 tbsp jam (e.g. strawberry or raspberry) for spreading

🍋 For the Filling

• 400 ml milk (1 ⅔ cups)

• 1 pinch salt

• 4 tbsp semolina

• Zest + juice of ½ lemon

• 50 g butter (3 ½ tbsp)

• 3 tbsp sugar

• Optional: 3 tbsp raisins

• 3 tbsp ground almonds

• 3 egg yolks

• 3 egg whites

🧘‍♀️ Instructions

1. Prepare the Dough

In a bowl, mix the spelt flour and salt.
Add the cold butter in small pieces and gently rub it into the flour until it forms a crumbly texture.

Add sugar, vanilla sugar, and the egg.
Bring everything together gently — do not over-knead.

If needed, add a little water or cream.

Cover and let the dough rest in the fridge for about 30 minutes.

2. Prepare the Base

Roll out the dough and place it into a greased tart pan.

Lightly press it into the edges and prick the base with a fork.

Spread a layer of jam evenly over the base.

3. Prepare the Filling

Bring milk and a pinch of salt to a boil.

Add the semolina while stirring and let it cook on low heat for about 10 minutes, stirring continuously until it thickens.

Remove from heat and add:

• lemon zest + juice

• butter

• sugar

• raisins (optional)

• ground almonds

Mix everything well and let it cool slightly.

4. Final Steps

Add the egg yolks to the slightly cooled mixture.

In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the mixture.

Pour the filling over the prepared base.

5. Bake

Bake at 220°C (425°F) for about 30 minutes
(on the lower rack)

🌿 To Finish

Let the cake cool completely.

Dust with powdered sugar before serving — you can place a small bunny cut-out on top before dusting to create a soft pattern.

🤍 From the Heart

You don’t need to do everything perfectly.
Even the smallest rituals — baking, decorating eggs, picking flowers — can bring you back to yourself.

Maybe this is your reminder that it’s not too late to create something meaningful this Easter.

🌼 Reflection

What is one small ritual you can create for yourself this weekend?