Easter cakes

Light fruit cake with two layers of almond paste or marzipan, one in the middle and one on top, that is toasted and eaten during the Easter period

traditional Polish Easter cake

Spanish afters

thumb|right|240px|Inuliata Inuliata (Corsican; sometime frencified in inuliate; pl. inuliate; meaning: "oiled" ) is a Corsican cake generally shaped as a circle, made of yeast dough. The cake is typical of the cuisine of Corsica and originates from the city of Ajaccio in Corse-du-Sud. Inuliata is prepared during the Easter week.

Cacavellu (Corsican; pl. cacavelli; also caccavellu; caccaveddu in Suttanacciu dialect; from ) is a Corsican cake generally shaped as a crown, made of yeast dough. It is a typical dessert of the village of Vico.