Go Back
STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
colomba recipe

Quick and Easy Colomba Recipe

Barbara Felicità Lucchini
Here is the recipe for homemade Colomba Pasquale, the classic Italian Easter cake decorated with almonds and sugar grains.
The Colomba is one of the most popular Easter desserts on Italian tables, along with pastiera and Easter eggs.
As Easter approaches, we can find these leavened cakes in stores and pastry shops throughout Italy. But with this recipe, you can easily make an equally delicious one at home. In a simple way and with easy to find ingredients.
5 from 3 votes
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine Italian
Servings 10
Calories 500 kcal

Ingredients
  

FOR THE DOUGH

  • 3 eggs medium size
  • 500 g flour 3 ⅓ cup, "00"
  • 110 g oil ~½ cup, sunflower
  • 180 g milk ¾ cup, fresh and whole
  • 150 g granulated sugar ¾ cup
  • 1 lemon zest, organic
  • 1 orange zest, organic
  • 1 tablespoon honey acacia
  • 80 g candied orange peel ~3 oz, optional
  • 1 tablespoon vanilla extract or the seeds of 1 vanilla bean
  • 16 g yeast 4 teaspoons, instant dry

THE GLAZE

  • 50 g almond flour ~½ cup
  • 80 g powdered sugar ~⅔ cup
  • 2 egg whites ~80 g (~3 oz)

FOR DECORATION

  • 2 tablespoons almonds raw and whole
  • 2 tablespoons sugar pearl or big grains

Instructions
 

MAKE THE DOUGH

  • Start by taking the eggs, separating the whites and yolks into two separate bowls and beating the whites until stiff. Set the beaten whites aside for now.
  • Using an electric mixer, beat the egg yolks with the sugar until light and fluffy. It is best to use a stand mixer. It's much easier.
  • Add the grated zest of 1 orange, the grated zest of 1 lemon, 1 tablespoon acacia honey and 1 tablespoon vanilla extract (or the seeds of 1 vanilla bean).
  • Continue mixing to incorporate the ingredients well. Then add the sunflower oil and milk.
  • Finally, add the candied orange peel cut into small pieces. This ingredient is optional because not everyone likes candied fruit. You can omit it or substitute it with raisins, chocolate chips or other ingredients.
  • In a separate bowl, mix the flour with the yeast. Then sift these ingredients together. Add the flour a little at a time to the dough, always mixing with the electric mixer on low speed.
  • Finally, add the beaten egg whites. Mix gently with a wooden spoon from the bottom to the top. The dough for our Colomba is ready! Pour it into the Colomba mold and garnish the top.

MAKE THE GLAZE

  • In a bowl, mix the egg whites with the powdered sugar and almond flour. Pour the resulting cream mixture over the surface of the Colomba dough. Decorate with whole almonds and pearl sugar.

BAKE

  • Once the decoration is complete, bake the Colomba in a pre-heated static oven at 180°C (356°F) for 40-45 minutes, or in a pre-heated ventilated oven at 170°C (338°F) for the same time. Serve cold.

Nutrition

Serving: 100gCalories: 500kcalCarbohydrates: 78gProtein: 10gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 51mgSodium: 46mgPotassium: 185mgFiber: 3gSugar: 36gVitamin A: 134IUVitamin C: 13mgCalcium: 64mgIron: 3mg
Keyword colomba di pasqua, colomba pasquale, colomba recipe
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!