Lombard Easter cake

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Aromatic Italian cake made of a mixture of corn and wheat flour with dates, hazelnuts, and pina colada liqueur.

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Lombard Easter cake


  • 200 gr. corn flour
  • 200 gr. wheat flour
  • 2 tsp. baking powder
  • 100 gr. dates
  • 100 ml. pina colada liqueur
  • 200 gr. brown sugar
  • 200 ml. milk
  • 1 bag of vanilla sugar
  • 100 gr. hazelnuts
  • 250 gr. cottage cheese
  • 125 gr. butter
  • pinch of salt

For frosting:

  • 150 gr. powdered sugar with cinnamon
  • 1 egg white
  • Candied fruits for decoration


Peel and finely chop the dates, pour the liquor over them and leave for 30-40 minutes.

Lombard Easter cake

Nuts toasted in a dry pan, peel off the husks.

Lombard Easter cake

Mix both types of flour, baking powder, and both types of sugar.

Melt the butter over low heat.

Add the cottage cheese, butter and warm milk to the dry mixture.

Lombard Easter cake

Carefully add the dates with the liqueur and nuts.

Grease the bowl of the multicooker with butter and sprinkle with flour.

Pour the batter into the bowl and cook in baking mode for 1 hour and 40 minutes.

Remove the cake with a steamer bowl and cool on a wire rack.

For the glaze, mash the powdered sugar and cinnamon with the egg white.

Lombard Easter cake

Pour the cake with icing and sprinkle with candied fruits.

Lombard Easter cake

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