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Easter Almond cake without milk with extra virgin olive oil

Easter Almond cake without milk with extra virgin olive oil

Regular price €28.90
Regular price Sale price €28.90
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Almond Easter cake without milk with extra virgin olive oil.

Almond Easter cake without milk, made with sourdough and extra virgin olive oil , without preservatives or dyes .
Our milk-free Almond Easter Cake has a soft and fragrant dough, the result of using only first-choice vegetable ingredients.
Discover all the taste of almonds , dark chocolate and 100% products of vegetable origin.
The "Oro" milk-free almond Easter cake is simple inside, covered with dark chocolate and almond flakes.
Our milk-free Almond Easter cake can be filled as desired with the Almond Cream included in the package , also without milk, 100% vegetable and with extra virgin olive oil.
In fact, Sciara's Almond Easter Cake is simple inside and without candied fruit , to be enriched as you like thanks to the 90 gram jar of vegan Almond Cream included in the package.
The "Oro" milk-free almond Easter cake is perfect for those who are lactose intolerant or for those who have chosen a vegan lifestyle.
The milk-free almond Easter cake is a strictly artisanal product, soft and very fragrant, with completely natural leavening, absolutely free of dyes and preservatives.
Our almond "Dolce Pasqua" without milk, weighing 500 grams, is accompanied by a jar of almond cream, also vegan, of 90 grams.
In fact, the "Oro" milk-free Almond Easter Cake does not have ready-made fillings, which would require the use of alcohol-based preservatives or additives, but it is to be filled as desired thanks to the included jar of "Oro" Almond Cream.

If you wish to give our Sweet Almond Easter as a gift, you can choose to add our Shopper to your order .

Net weight: 590g
(Sweet Easter 500 g + Cream 90 g)

Ingredients

Sweet Easter (net weight 500 g):
WHEAT flour, extra virgin olive oil, sugar, natural yeast, invert sugar, salt, emulsifier: mono and diglycerides of fatty acids, vanilla pods, flavourings.
Coating: dark chocolate (sugar, cocoa paste, cocoa butter, emulsifier: SOY lecithin, natural vanilla flavouring), ALMOND flakes (5%).

Almond cream without milk (net weight 90 g):
ALMOND (50%), sugar, extra virgin olive oil.

Warnings for the consumer: the product may contain fragments of shell.

(the allergens present are highlighted in CAPITALS).

Nutritional characteristics

Sweet Easter (average values ​​per 100 g)*: Calories 395 Kcal/1652 KJ, Fats 21.7 g, Saturated fats 10.8 g, Total carbohydrates 44.8 g, Sugars from carbohydrates 20.9 g, Proteins 4.7 g, Dietary fibers 1.1 g, Sodium 0.8 g .

Cream (average values ​​per 100 g)*: Calories 567 Kcal/2361 KJ, Fats 37.0 g, Saturated fats 13.0 g, Total carbohydrates 43.0 g, Sugars 39.0 g, Fibers 5.0 g, Proteins 14.0 g, Salt 0 g.

*These values ​​are subject to variations according to the production batches and the harvest year. Therefore, product packaging may contain different information than that shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

Deadline

Sweet Easter: 2 months from the production date. Keep in a cold and dry place. Once opened, consume quickly.

Almond cream without milk: 18 months from the date of production. Keep in a cold and dry place. The product will keep intact for up to 1 month after opening, provided that the above storage requirements are met. Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.

Method of use

Once you have cut our milk-free Almond Easter Cake, you can fill it as you like with the Oro Almond Cream, also 100% vegetable, included in the package.
The ideal is to place the milk-free Almond Easter Cake on a footed cake stand, so as to make it more spectacular and easier to cut.
To make the Easter cake truly irresistible, heat it for a few minutes before serving, you will be conquered by the texture and fragrance that will be released.
Then cut the milk-free Almond Easter Cake directly at the table to have a pleasant scenographic effect: use a long knife with a serrated blade, then move the slices with a cake shovel.
We also recommend serving the dessert with almond cream on a plate, laying the slice flat and sprinkling it with the cream.

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