This easy colomba recipe lets you make the traditional Italian Easter cake at home without the long rising times. In Italy, the Colomba is one of the most beloved Easter desserts, together with Pastiera Napoletana and chocolate Easter eggs. Here is an easy recipe for homemade Colomba Pasquale, the classic Italian dove cake decorated with almonds and pearl sugar.
As Easter approaches, these sweet dove-shaped cakes fill bakery windows and supermarket shelves all over Italy. But you can also make a delicious version at home with simple ingredients and very little effort.
In this recipe, I flavored the dough with orange zest and candied orange peel, which give the cake its typical citrus aroma. If you prefer, you can replace the candied orange with raisins or chocolate chips.
To make this colomba, I used a 1 kg (2.2-lb) colomba mold. In Italy these paper molds are easy to find in supermarkets and baking shops. If you live abroad, they can sometimes be harder to find, so I’ve linked one that you can easily order online.
Unlike the traditional recipe, this version is quick and easy. It uses baking powder, so there is no long rising time. The batter rises directly in the oven, making it perfect if you want a homemade Italian Easter cake without the long preparation of the classic colomba.
Jump to:
Ingredients
Prep time: 20 Min | Cook Time: 40 Min | Servings: 10
Doses for 1 kg (2.2 pounds) Colomba mold
For the Dough
- 3 large eggs
- 500 g (3 ⅓ cup) "00" flour or all-purpose flour
- 110 g (½ cup) sunflower oil
- 180 g (¾ cup) whole milk
- 150 g (¾ cup) granulated sugar
- the zest of 1 organic lemon
- the zest of 1 organic orange
- 1 tablespoon malt or honey
- 80 g (½ cup) candied orange peel
- The seeds of 1 vanilla bean
- 16 g (4 teaspoons) baking powder
The Glaze
- 50 g (~½ cup) almond flour
- 80 g (~⅔ cup) powdered sugar
- 2 egg whites (about 60–70 g)
For Decoration
- 2 tablespoons raw whole almonds
- 2 tablespoons pearl sugar
Kitchen Tools and Equipment
To make this easy Colomba Pasquale recipe, you will need a few simple kitchen tools to mix the batter and bake the cake in the oven.
- Bowls of different sizes: useful for mixing the dry and wet ingredients separately before combining them into the colomba batter.
- Electric whisk or stand mixer (recommended): to blend the dough ingredients evenly and achieve a fluffy texture.
- Wooden spoon or spatula: for mixing the dough and incorporating the beaten egg whites
- Colomba mold: a 1 kg (2.2-pound) dove-shaped colomba mold, the traditional paper baking mold used to shape and bake the classic Italian Easter cake.
Instructions
Make the Batter
Step 1) - Start by separating the egg whites from the yolks. Place them in two separate bowls. Using an electric whisk, beat the egg whites until stiff peaks form. Set them aside for later.
Step 2) - In another bowl, beat the egg yolks with the granulated sugar until the mixture becomes pale, light and fluffy. A stand mixer works best for this step and makes the process much easier.
Step 3) - Add the grated zest of the orange and lemon, the honey (or malt) and the vanilla seeds. Mix well to evenly flavor the batter.
Step 4) - Continue mixing while slowly adding the sunflower oil and the milk. At this stage the mixture will become smooth and creamy.
Step 5) - Add the candied orange peel cut into small pieces. If you prefer, you can replace it with raisins, chocolate chips, or other ingredients (see the variations below).
Step 6) - In a separate bowl, combine the flour and baking powder and sift them together. Gradually add the dry ingredients to the batter, mixing on low speed until you obtain a smooth and well blended colomba batter.
Step 7) - Finally, gently fold in the beaten egg whites using a wooden spoon or spatula. Mix from the bottom upward so the batter stays light and airy.
Pour the batter into the colomba mold and spread it evenly.
Make the Glaze
Step 8) - In a small bowl, mix the egg whites with the powdered sugar and almond flour until you get a thick cream. Spread the glaze over the surface of the batter. Decorate with whole almonds and pearl sugar.
Bake
Step 9) - Bake the dove cake in a preheated conventional oven at 180°C (356°F) for about 40–45 minutes. If using a fan oven, bake at 170°C (338°F) for the same time.
The cake is ready when the surface is golden and a toothpick inserted in the center comes out clean.
Let this easy Colomba cake cool completely before slicing and serving.
Storage
To properly store the Colomba, first allow it to cool completely.
Then you can wrap it tightly in plastic wrap or an airtight food bag. Or you can store it on a plate covered with a cake dome. This will help protect it from moisture and oxidation.
Store the cake in a cool, dry place at room temperature. Avoid putting it in the refrigerator, as the moisture in the refrigerator can affect the texture and flavor of the cake.
Although properly wrapped and stored Colomba di Pasqua will keep for several days, it's best to eat it within a week to ensure the best quality and freshness.
Variations
Chocolate chip: A mouth-watering variant enriched with dark chocolate chips in the dough. Keeping the other typical ingredients such as almonds and glaze, add chocolate along with the flour.
Whole-wheat flour: A more rustic version using whole-wheat flour and brown sugar, enriched with butter, eggs, instant dry yeast, orange and lemon zest, almonds and a glaze of whole-wheat powdered sugar.
Candied fruit: A more traditional version with the addition of candied fruit, such as orange, lemon and citron, to the dough, keeping the icing of powdered sugar and almonds as decoration.
Raisins: A delicious variant enriched with raisins in the dough. In addition to the basic ingredients, this version also includes raisins that are softened in water or liqueur before being added to the dough. The presence of the raisins adds sweetness and softness to the cake.
Pistachios: A gourmet variation that includes the addition of pistachios to the dough. Pistachios add a unique flavor and crunchy texture to the colomba.
More Traditional Italian Easter Cakes
If you love Colomba Pasquale, you may also enjoy other classic Italian Easter desserts prepared across different regions of Italy:
- Pastiera Napoletana – A rich Neapolitan Easter tart made with ricotta and cooked wheat.
- Scarcella – A traditional Easter cookie from Puglia, often decorated with hard-boiled eggs and colorful sprinkles.
- Treccia di Pasqua – A soft and sweet braided bread traditionally baked for Easter celebrations.
- Ciaramicola - Umbrian Easter bundt cake with meringue
Recipe Card
Easy Italian Easter Colomba – Quick Homemade Version
Ingredients
FOR THE DOUGH
- 3 large eggs
- 500 g "00" flour or all-purpose flour - 3 ⅓ cup
- 110 g sunflower oil - ½ cup
- 180 g whole milk - ¾ cup
- 150 g granulated sugar - ¾ cup
- 1 organic lemon zest
- 1 organic orange zest
- 1 tablespoon honey or malt
- 80 g candied orange peel - ½ cup
- 1 vanilla bean
- 16 g baking powder - 4 teaspoons
THE GLAZE
- 50 g almond flour - ~½ cup
- 80 g powdered sugar - ~⅔ cup
- 2 egg whites
FOR DECORATION
- 2 tablespoons raw whole almonds
- 2 tablespoons pearl sugar
Instructions
MAKE THE DOUGH
- Start by separating the egg whites from the yolks. Place them in two separate bowls. Using an electric whisk, beat the egg whites until stiff peaks form. Set them aside for later.
- In another bowl, beat the egg yolks with the granulated sugar until the mixture becomes pale, light and fluffy. A stand mixer works best for this step and makes the process much easier.
- Add the grated zest of the orange and lemon, the honey (or malt) and the vanilla seeds. Mix well to evenly flavor the batter.
- Continue mixing while slowly adding the sunflower oil and the milk. At this stage the mixture will become smooth and creamy.
- Add the candied orange peel cut into small pieces. If you prefer, you can replace it with raisins, chocolate chips, or other ingredients
- In a separate bowl, combine the flour and baking powder and sift them together. Gradually add the dry ingredients to the batter, mixing on low speed until you obtain a smooth and well blended colomba batter.
- Finally, gently fold in the beaten egg whites using a wooden spoon or spatula. Mix from the bottom upward so the batter stays light and airy.Pour the batter into the colomba mold and spread it evenly.
MAKE THE GLAZE
- In a small bowl, mix the egg whites with the powdered sugar and almond flour until you get a thick cream. Spread the glaze over the surface of the batter. Decorate with whole almonds and pearl sugar.
BAKE
- Bake the dove cake in a preheated conventional oven at 180°C (356°F) for about 40–45 minutes. If using a fan oven, bake at 170°C (338°F) for the same time.The cake is ready when the surface is golden and a toothpick inserted in the center comes out clean.Let this easy Colomba cake cool completely before slicing and serving.
Ardell says
If you don’t have a mould- what other pan can you use?
Bob adams says
Confused is it baking powder or yeast?
Barbara Felicità Lucchini says
Ciao Bob,
It's instant dry yeast, the kind usually used for savory pies. It has instant rise right in the oven. You don't have to let the dough rise before baking, so it's quick to make. If you found "baking powder", that's an error I corrected. Thanks for your comment!