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Italian Colomba Cake

Italian Colomba Cake
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The Italian Colomba Cake is a traditional Easter cake shaped like a dove, featuring a light, fluffy dough infused with citrus flavors from orange zest and candied peel. This soft, aromatic cake is topped with almonds and pearl sugar, creating a delightful crunchy crust. Perfect for celebrations or any festive occasion, it combines simple pantry ingredients through a careful proofing process to deliver an authentic Italian delicacy.

Ingredients

Scale

Dough Ingredients

  • 500 g high-quality all-purpose or bread flour
  • 15 g active dry yeast or fresh yeast
  • 150 g fine granulated sugar
  • 200 g unsalted butter, softened
  • 4 large fresh eggs
  • 150 ml whole milk, slightly warm
  • 2 tbsp orange zest (from fresh oranges)
  • 100 g candied orange peel
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Topping

  • 1 beaten egg (for egg wash)
  • 50 g pearl sugar
  • 50 g whole almonds

Instructions

  1. Prepare the Starter Dough: Begin by mixing the yeast with a small amount of warm milk and a teaspoon of sugar. Let it bloom until frothy, about 10 minutes. Combine this mixture with 100 g of flour, one egg, and 50 g of softened butter to form a soft starter dough. Place it in a warm spot and let it rest until doubled in size, approximately 1-2 hours.
  2. Make the Main Dough: Add the remaining flour, sugar, eggs, milk, orange zest, vanilla extract, and salt to the starter dough. Knead vigorously by hand or mixer until smooth and elastic. Gradually incorporate the remaining softened butter piece by piece, continuing to knead until the dough is shiny and pliable.
  3. First Proofing: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise at room temperature until doubled in volume, about 3-4 hours depending on temperature.
  4. Shape the Cake: Gently deflate the dough and transfer to a floured surface. Divide the dough to form the traditional dove shape: one large oblong body and two smaller wings. Securely pinch the parts together. Place the shaped dough into a dove-shaped paper mold or a greased, parchment-lined pan.
  5. Second Proofing: Allow the shaped dough to rise again inside the mold until nearly doubled, approximately 2 hours. This step ensures the soft crumb and appropriate volume.
  6. Add the Topping and Bake: Brush the dough surface with beaten egg wash. Sprinkle pearl sugar and whole almonds evenly on top to create the characteristic crunchy crust. Bake in a preheated oven at 350°F (175°C) for 40-50 minutes. Cover loosely with foil if the top browns too quickly to prevent burning.
  7. Cool and Enjoy: Remove the cake from the oven and cool completely on a rack before slicing. This helps the crumb set and keeps the cake tender and moist.

Notes

  • Use fresh or properly activated yeast for best rise and flavor.
  • Allow full proofing time; rushing can result in a dense cake.
  • Proof in a warm, draft-free environment to encourage yeast activity.
  • Handle dough gently when deflating to keep it airy.
  • Ensure wings are securely attached to avoid separation during baking.
  • Apply egg wash and toppings carefully for the ideal crust.
  • Check doneness by inserting a skewer in the center; it should come out clean.

Nutrition

Keywords: Italian Colomba Cake, Easter cake, Italian dessert, citrus cake, traditional Italian bread

Find it online: https://juliaglam.com/italian-colomba-cake/