In Italy, Colomba cake is one of the most traditional Easter treats. Soft and sugary, with lots of icing and almonds on the top and candied fruit or chocolate inside; tasty as welll as beautiful thanks to the decorative and colourful ingredients used to embellish the cake, which also marks the arrival of the spring season. Colomba cake takes its shape from the flying dove, a symbol of peace and prosperity that we place side-by-side with the Easter egg, which represents the Resurrection.
There are different processes to make Colomba, some with very long leavening like for the ancient recipe, and made with a dove mould.
Here in my recipe, I propose a quicker and easier method, using a classic cake mould instead of a dove mould. So don't worry if you don't have the dove mould, and, if you do, make sure to increase the ingredients as the mould may bigger than your cake tin!
You will absolutely love this soft and fragrant cake recipe that recalls Easter and spring!!
INGREDIENTS:
Quantity for a 24cm mould
200g 00 flour
160g sugar
100ml Sunflower oil
160g potato starch
100ml milk (room temperature)
4 eggs
16g Paneangeli baking powder with vanilla flavour for cooking
1 organic lemon zest
1 organic orange zest
2 tablespoons of chocolate chips
Coloured Vermicelli
Almond flakes
For the top:
140g sugar
2 egg whites
140g Almond Powder
Preheat the oven to 180°C / 365°F static
In a large bowl with a mixer, whisk the eggs with the sugar for about 15-20min, this needs to turn clear and fluffy.
Slowly add the oil, mix to incorporate, and then the milk and mix to incorporate. Add the lemon and orange zest and incorporate. Using a sieve, add the potato starch and mix, add the flour and mix well. Again with a sieve, add the yeast and mix a few seconds. Now, add the chocolate chips and, using a spatula, mix in with circular movements from the bottom up.
Now, prepare the icing for the top of your Colomba cake.
In a small bowl, whisk the egg whites (in half - what do you mean, in half?!!!), pour the sugar and incorporate for a few seconds before adding the almond powder. Continue mix until it becomes creamy. Place on the side.
Take your mould and grease well all around with butter and a sprinkle of flour. Pour in the batter and spread the icing on top using a spoon or a pastry icing bag.
Now, you can have some fun by sprinkling the top with almond flakes, few whole almonds and coloured vermicelli.
Bake for around 40min; always do the toothpick test - insert a toothpick, if it comes out with clean or with crumbs, it is ready; if it comes out with some batter, the cake needs longer.
Enjoy your decoration and the multi-fragranced and flavoured Colomba cake!!!!
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