What I am proposing is the Easter sweet pizza, an ancient recipe from the Marche region that-actually-is not officially codified; each family guards its own, perhaps handed down through generations.

Some abound with candied fruit, others use only lemon zest or juice, abolishing the orange; still others add raisins as well.

Those with a sweet tooth (like me) frost the cake, making it sweeter and more aesthetically pleasing.






YIELD: Serves 5
  • 1½ cups all purpose flour
  • 1 egg
  • ⅓ cup  milk
  • 1/3 cup of sugar
  • 5 tsp of butter
  • 1 1/2 tbsp instant yeast
  • 1 tbsp lemon zest
  • 1 tbsp vanilla extract
  • 1/4 cup raisins
For The Glaze:
  • icing sugar as needed
  • lemon juice as needed
  • rainbow sprinkles as needed
1. Dissolve the yeast in warm milk. Transfer the yeast mixture in the bowl of a free standing mixer fitted with a hook attachment.
2. Add the flour into the yeast, milk mixture. Switch on the machine to start kneading. Add the sugar, lemon zest and the vanilla extract.. While the mixture is kneading, melt the butter in a saucepan.
3.  Add the melted butter into the flour mixture.
4. Next add in the egg
5. Start mixing on medium speed. Add the raisins and mix to combine. Cover with a kitchen cloth and leave to rest for one whole day.
6. Once risen, transfer the mixture into a greased baking tin that is at least 8cm high. You can double the recipe and bake it in a 7 inches high cake tin to bake a taller cake.
7.  Bake in a preheated oven at 350 F for 35 to 40 minutes or until light golden brown in colour.
8. Prepare the glaze by dissolving the icing sugar in lemon juice until the desired consistency is attained.
9. Apply the glaze on top of the cake and decorate with sprinkles as you like.


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