After baking, the Easter cake is yellow inside, has distinct air bubbles and a golden-brown crust. The cake is very soft, fluffy, but damp and elastic, of delicate lemon, orange peel and almond flavour. It should be served moistened with punch and sprinkled with icing sugar. Baked by the Rural Housewives Association in Sosnówka, contact: El?bieta ?elichowka-Lewko, Sosnówka 21, 49-100 Niemodlin, phone: (+48) 77 4600 67 31, +48 693450592, czinwat@o2.pl