Colomba Pasquale

Colomba Pasquale (Easter dove) is a classic festive cake

Colomba Pasquale is a full of flavour, rich, moist and soft cake. Easter dinner in Italy is concluded with a Colomba cake that takes on one of the most recognizable symbols of Easter, the dove. Colomba translates as "dove", the universal symbol of peace and renewal, the Colomba is normally prepared for the Easter festivities. Thereby making it a fitting dessert as a symbol of peace to finish Easter dinner. I find it one of the best of the Italian risen cakes.

Serves: 6-8

Ingredients:

For the sponge

1 1/4 cups (300 cc) milk (warm)
1 1/2 cups (210 grams) plain flour
3 teaspoon active dry yeast

For the dough

4 large eggs
2 large egg yolks
1 1/2 cups (300 grams) sugar
12 tablespoons (165 grams) butter (melted)
4 1/4 cups (600 grams) plain flour
3 teaspoon vanilla essence
3/4 teaspoon salt
2 oranges grated rind
2 lemons grated rind
1 1/4 cups (250 grams) raisins
3/4 cups (150 grams) candied fruit
1/2 teaspoon orange zest

For the glaze

1 cup sugar
1/2 cup whole unblanched almonds
3 large egg whites
1/4 teaspoon almond essence
1 cup of blanched whole almonds
1/2 cup of sliced almonds (blanched)
granulated sugar crystals or icing sugar

Method:

Preparing the sponge

1. Gently blend the yeast into the warm milk.

2. Sift in the plain flour.

3. Mix well with a wooden spoon.

4. Cover with some plastic cling film.

5. Set aside in a warm place for about 30 minutes.

Preparing the Colomba dough

6.In a large mixing bowl, whisk together the eggs, the yolks, and the sugar.

7. Whisk in the butter, salt, vanilla essence, orange rind, lemon rind, orange zest.

8.Add the 4 1/4 cups (600 grams) plain flour

9. Mix all the ingredients well.

10. Add the sponge to the bowl.

11. Mix well for 5 minutes until the dough is smooth.

12. Add the raisins and candied fruit.

13. Mix until all the ingredients are blended together.

14. Lightly butter a large bowl.

15. Pour the dough mixture into the bowl.

16. Cover with plastic cling film.

17. Set aside to rise for at least 1 hour or until double in volume.

18. When the dough has doubled in volume, remove from the bowl and transfer to a lightly floured work surface.

19. Knead the dough lightly to deflate.

20. Add the minimum amount of flour necessary to be able to work the dough, but keep the dough sticky.

21. Lightly butter the dove-shaped tin.

22. Cover base of cake tin with greaseproof paper. This will help you when it comes to removing the finished cake.

23. Transfer the dough to the cake tin and spread uniformly.

24. Cover with plastic cling film and set aside to rise again, for about 1 hour or until double.

25. Preheat oven 375 F (190C) or Gas Mark 5.

Preparing the glaze

26. Finely grind sugar and whole almonds in a food processor.

27. Add egg whites and almond essence; blend 10 seconds.

28. When the dough is ready, spoon the almond glaze over top of dough.

29. Sprinkle with sliced almonds and the whole almonds.

30. Sprinkle the top of the dough with some of the sifted icing sugar.

31. Bake at 375 F (190C) or Gas Mark 5 for about 20 minutes.

32. Reduce the oven temperature to 350° (175C) or Gas Mark 4, and bake for an additional 20-30 minutes or until golden brown.

33. Taste for readiness inserting a toothpick or skewer. The cake is ready when the toothpick or skewer comes out dry and the surface of the cake is golden brown.

34. Remove from the oven, and set aside to cool.

35. To serve, dust with more icing sugar, and sprinkle with granulated sugar crystals

Tip:

If the special shaped Colomba tin is not available, the same shape can be made by twisting the edges of an aluminum disposable pan.

To discover more about Italian food visit the Italian Traditional Food webpage