On this day, Christians reflect on the death and burial of Jesus and prepare for his resurrection on Easter Sunday. Easter Vigil, which is celebrated on Holy Saturday after sunset, is the most important liturgical event of the day and marks the resurrection of Jesus Christ.

On this day the Church abstains strictly from the celebration of a daytime mass until this vigil mass after sunset.

In many churches it is a day of cleaning and refreshing to get ready for the solemn Easter Virgil in the evening and the glorious Easter Sunday Mass.

RICOTTA ALMOND LOAF CAKE

A simply deliciously sweet with or without the glaze.

1 1/2 C. Flour
Pinch of Salt
1 1/2 C. Ricotta – whole milk, drained
1 1/2 tsp Vanilla Extract or 1 tsp. Almond Extract – your choice
2 1/2 tsp. Baking Powder
1 1/2 Sticks Butter – unsalted
1 1/2 C. Sugar
3 Eggs – room temp
1/2 C. Slivered Almonds

PREHEAT OVEN TO 350º

GREASE AND FLOUR A 9X5-INCH LOAF PAN

In a separate bowl add flour, salt and baking powder and set aside.

In your mixer cream together, ricotta, sugar, and butter with the paddle attachment until smooth. Add eggs one at a time making sure each egg is well combined before adding next.  It may look curdled but will even out once flour mixture is added. Add vanilla and mix in well.

Add flour mixture a little at a time, scraping down the sides as you continue to mix on low speed and then switch to medium speed for about 20 seconds. Add slivered almonds and stir with spatula to mix in.

Pour mixture into prepared pan and tap on counter a few times to release any air bubbles.

Bake in preheated over for 15 minutes at 350º. Lower heat to 325º, rotate pan 180º and continue cooking util the edges start to pull away from the sides, the top is golden brown, the middle is set and a tester comes out clean, about 40 – 45 minutes. Remove from oven and place on wire rack to cool for about 20 minutes.  This is a soft cake so if it is still warm give it a little more time to cool.

When ready, loosen edges, release from pan and cool completely on wire rack.

When ready to serve, slice and top with Strawberry Glaze.

STRAWBERRY GLAZE

1 qt. Fresh Strawberries
2 Tbs. Cornstarch
1 tsp. Butter
1/2 C. Granulated Sugar
1/4 C. Water – or juice from pureed berries
1 tsp. Lemon Juice

Hull and wash the berries.  Crush enough berries to make a 1 ¼ cups of puree. 

In a small saucepan, mix together the sugar and the cornstarch.  Add the water and stir to dissolve.

Add the berry puree to the saucepan and bring to a rapid boil. Stirring constantly allow the mixture to boil for 2 minutes.

Remove the saucepan from the heat and stir in the butter and lemon juice. Let the mixture cool to room temperature before pouring over cake slices.

BUON MANGIATA!