Description
Traditional Italian Easter cake made with active sourdough, aromatic citrus zest, vanilla, and a rich buttery dough filled with raisins and candied fruit. This Colomba features a tender crumb topped with almonds and sugar for a delightful festive treat.
Ingredients
Scale
Dry Ingredients
- 40 g ground almonds
- 50 g powdered sugar
- 30 g cornstarch
- 220 g wheat flour (type 550)
- 55 g wheat flour (type 550) for pre-dough
- 5 g malt
- 55 g sugar (for pre-dough)
- 70 g sugar
- 2 g salt
- 10 g salt (for pre-dough)
- sugar caster for topping
Dairy & Eggs
- 2 egg whites (medium size)
- 2 egg yolks (medium size)
- 3 egg yolks (2 medium, 1 large for pre-dough)
- 35 g soft butter
- 70 g soft butter
- 100 g soft butter (for flavor mixture)
Liquids & Starter
- 70 g active sourdough starter
- 100 ml water
- 1 tsp honey
Flavorings
- 1 pinch salt (for egg whites)
- Grated zest of 1 untreated lemon
- Grated zest of 1 untreated orange
- Seeds of 2 vanilla pods
Fruits & Nuts
- 200 g raisins and/or candied fruit
- Whole almonds (for topping)
Instructions
- Prepare the Pre-Dough: In a large bowl, mix 55 g wheat flour (type 550), 5 g malt, 55 g sugar, 3 yolks (2 medium and 1 large), and 10 g salt until well combined into a smooth dough. Cover and let it rest for about 2 hours to develop the starter flavor.
- Mix Dry Ingredients for Topping: Combine 40 g ground almonds, 50 g powdered sugar, and 30 g cornstarch in a bowl. Set aside for later use as the topping mixture.
- Beat Egg Whites: In a clean bowl, whisk the 2 egg whites with a pinch of salt until stiff peaks form. Gently fold in 1 tsp honey to add sweetness and stability. Set aside.
- Prepare Dough Base: In another bowl, weigh 220 g wheat flour (type 550). Gradually mix in the 70 g active sourdough starter, 100 ml water, 70 g sugar, 70 g soft butter, 2 yolks, salt, the grated zest of one lemon and one orange, and seeds from 2 vanilla pods. Mix until all ingredients are evenly incorporated and a smooth dough forms.
- Combine Pre-Dough and Dough Base: Fold the pre-dough prepared earlier into the dough base. Incorporate the whipped egg whites gently to maintain the airiness and light texture. Then, add 100 g soft butter from the flavor mixture step into the dough to enrich it further.
- Add Fruits and Nuts: Fold in 200 g raisins and/or candied fruit evenly into the dough to ensure every slice will have a delightful fruity burst.
- First Proofing: Cover the dough and leave it to rise in a warm place until it doubles in volume. This resting period can be long due to the sourdough.
- Shape the Colomba: Once risen, transfer the dough into a traditional dove-shaped mold. Smooth the surface and prepare for the final proof.
- Second Proofing: Allow the shaped dough to proof again until it rises and nearly fills the mold.
- Prepare the Topping: Spread the almond, powdered sugar, and cornstarch mixture evenly on top of the dough. Decorate with whole almonds and sprinkle caster sugar generously for a crunchy crust.
- Bake the Colomba: Bake in a preheated oven at 170°C (338°F) for approximately 50-55 minutes. Check doneness by inserting a skewer that should come out clean. Adjust time based on oven variances.
- Cool and Serve: Remove from oven and allow the Colomba to cool completely in the mold before removing. Slice into 20 servings and enjoy the rich, aromatic Easter cake at room temperature.
Notes
- This recipe requires active sourdough starter for authentic flavor and texture.
- Long resting and proofing times are essential to develop the cake’s characteristic tenderness and rise.
- Use untreated citrus fruits to avoid bitterness from wax or pesticides.
- The traditional shape is a dove (‘Colomba’ means dove in Italian), but a loaf pan can be used as a substitute.
- Ensure the egg whites are whipped to stiff peaks to incorporate air for a light crumb.
Nutrition
- Serving Size: 1 serving
- Calories: 247 kcal
- Sugar: 12.7 g
- Sodium: 312.6 mg
- Fat: 11.6 g
- Saturated Fat: 5.9 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0.3 g
- Carbohydrates: 33.7 g
- Fiber: 2.1 g
- Protein: 4 g
- Cholesterol: 70.7 mg
