Peach and almond easter cake

Peach and almond easter cake – With candied Leonforte PGI peaches

This artisanal easter cake is made from a dough made with natural yeast and subjected to a slow leavening process, giving the cake a soft, light, and well-aired texture. Careful processing and a long leavening time allow for the development of delicate aromas and a balanced structure, typical of great, high-quality leavened cakes.

The distinctive element is the candied Leonforte PGI peaches, a Sicilian variety known for their firm flesh and sweet, aromatic flavor. When added to the dough, the peach cubes release a fruity, refined note that makes each slice soft and fragrant.

Almonds, both ground into the dough and as a decoration on the surface, complete the aromatic profile. Their fragrance creates a pleasant contrast with the softness of the dough, adding a light crunch and a typically Mediterranean note.

When cut, the easter cake releases an elegant, spring-like aroma, with a harmonious balance of sweetness, freshness, and toasted notes. It’s a dessert designed to accompany moments of conviviality, capable of expressing the Easter tradition through ingredients deeply rooted in the Sicilian territory.

Fiasconaro

Fiasconaro is a historic confectionery company based in Castelbuono, in the heart of the Madonie Mountains. For generations, it has cultivated artisanal production based on sourdough starter, slow processing, and select ingredients. Attention to detail and a deep connection to the local area make each creation an authentic expression of Sicilian pastry-making.