Greek Easter Cake

After my mother’s recipe for Easter cookies (find recipe here) I want to present you her recipe for Easter cakes. Traditionally, we make the cake on Holy Thursday.


  • 1.400 g. hard flour for Easter cake, sifted
  • 1 cup fresh milk
  • 1½ cup buttermilk
  • sachets of dry yeast
  • 1 cup fresh orange juice
  • 2½ cups sugar
  • 6 eggs
  • 1 teaspoon mahlepi powder
  • 1 teaspoon kakoules (cardamom) powder
  • zest from 2 oranges
  • 50 g. almond for sprinkling


  • Over low heat in a saucepan melt butter with sugar, stirring constantly to prevent sticking to the bottom of the saucepan. Remove saucepan from the heat.
  • Add orange juice and eggs and mix well with whisk. Mixture's temperature should not exceed 35ºC.
  • Put flour, yeast, mahlepi, kakoules and orange zest in the mixer and mix well.
  • Add liquid ingedients and mix well for 8-10 minutes. If needed add some flour. Dough shouldn't stick on hands and must be fluffy and buttery.
  • Make dough into ball, put it in a basin, cover it and let it 1-2 hours (depending on room temperature) to expand.
  • After dough expands, we put it on the counter and knead lightly to deflate.
  • Divide dough into three pieces and each of these pieces into three extra pieces. Knead three sticks and make a braid.
  • Butter baking sheets put on the cakes and cover them with towels, so they won't dry.
  • Leave enough distance between them because they inflate. Let them double their volume.
  • Mix together egg, water and suger and soon as the cakes inflate spread this mixture. Spread shlightly shrinks cakes, so let them 10-15 minutes to inflate again.
  • Sprinkle almonds.
  • Τα ψήνουμε σε προθερμασμένο φούρνο στους 160°C, στον αέρα, και τα ψήνουμε για 45΄ μέχρι να ροδίσουν.
  • Bake in preheated oven at 160ºC for 45 minutes until golden.

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