It’s once again the season of bunnies, eggs and flowers world-over and we bring you some of the choicest sweet-treats to try your hand at from various corners of the world. Easter doesn’t just have to be chocolate eggs after all.
Easter Simnel Cake
Usually prepared in: United Kingdom
Legend has it that this tasty dish was the result of bickering couple Simon and Nelly, who couldn’t agree over what to do with their left-over plum pudding and unleavened dough, reaching a compromise. Guessing how the name came about is pretty easy isn’t it?
Haselnusstorte
Usually prepared in: Germany
For fans of Nutella out there, you will not be disappointed by the way this light, airy cake tastes. The torte is carried on its simplicity and is a must try for those who wish to avoid too much butter or oil and be health conscious this Easter. The ‘Hazelnut Torte’ is prepared with their own regional twists in places such as Italy as well.
Choereg
Usually prepared in: Armenia
This specially made Armenian flavoured bread is famous for its distinctive taste and is made under several other names including ‘Tsoureki’ and ‘Cozonac’ in parts of Western and Central Asia and Europe. To those of us living in the Middle East the flavour’s definitely going to remind us of home and the local bread and spice aisles.
Pacoca
Usually prepared in: Brazil
For those who love nut-based preparations when it comes to sweets, this South-American preparation is a must. The name itself means ‘to crumble’ and comes from its brittle, powdery consistency and tendency to, well, crumble. But the taste is worth the messy plates. What makes this dish all the more interesting is that it hardly requires any baking or cooking.
Torrijas
Usually prepared in: Spain
A lot of us are definitely fans of Spanish cuisine, particularly the sour and tangy recipes which make use of vinegar, olives and tomatoes in copious amounts. However, Spain also has its fair share of sweet dishes and desserts. Comparable to pudding, Torrijas have been a staple part of Easter meals since centuries in the Iberian Peninsula and particularly, Spain.
Colomba di Pasqua
Usually prepared in: Italy
This Italian Cake is a lively piece to have on the table as tradition dictates that it be made in the shape of a dove, as a symbol of peace and renewal. A cultural centre of celebration for Easter, this Italian cake is really more of bread but leaves a sweet taste on the palate nonetheless.
Rosca De Pascua
Usually prepared in: Argentina
Another bread-based Easter dish, the Rosca de Pascua is unique in its customisability and is as much a delight to make as it is to eat. The dish does not just involve the bread and its included ingredients alone but allows you to include other pastries as well.
About the author: Nikitha is a journalism major student from India
