I’m fascinated with cultures from around the world, and have covered countless customs and recipes in this column that explore how different countries commemorate Christian holidays. But it recently dawned on me that I have never explored the traditions of my own cultural heritage. Being of Austrian descent, I started reading up on how the people of Austria celebrate Easter. Some of what I found is …. delicious!

Austria is largely a Catholic country, and its people hold dear many religious traditions. Holy week begins on Palm Sunday when willow branches are decorated with ribbon and fruit and blessed at Mass to mark the arrival of Jesus in Jerusalem. These Palmbuschen are then taken home to protect the family.

Presently, the Easter festivities and markets are in full swing and, as with many European countries, the cuisine is plentiful. Austria is known for Easter eggs of the chocolate variety, as well as colorfully decorated real eggs, which have been carefully hand-blown and painted. But what really caught my attention was the Reindling.

Reindling is from the Carinthian province of Austria. Even though it is considered a cake, it can be served as a part of the main course with an Easter ham or as a dessert, after. It is sweet, but not overly so, and amongst the more popular flavors are ones with cinnamon, raisins and walnuts. Its circular “ring” shape makes it easy to spot, and its flavor is worthy of the holiday it accompanies each year, when the aroma of the bakeries subtly announce the resurrection of Christ to passersby.

Of course, taking in a performance of the Tresdorf Passion Play (another Catholic Easter tradition of Austria), while enjoying authentic Reindling on Carinthian soil, would be ideal. But if travel is not in your plans this year, the good news is that Reindling can be made here at home. And I can assure you this recipe won’t disappoint! Happy Easter!