The Colomba for Easter is a traditional cake prepared for Easter. Many people think it requires many hours and lots of work, but fortunately that’s not always the case.
Believe me, this homemade Colomba recipe is quick and doesn’t require any rising time because I used instant leavening powder — just look at the result! It’s perfect and delicious. I enriched mine with pistachio cream for an extra touch of flavor. Of course, you can replace it with chocolate chips or candied fruit.
My guests were all amazed after tasting it and immediately asked for the recipe. Those are the satisfactions that reward the passion I put into cooking. I like to take some time to do it — it relaxes me.
Imagine the impression you’ll make at Easter lunch by presenting a homemade Colomba — that’s certainly special.
For your Easter menu I recommend the crepes in broth, a tasty and stringy meatloaf and an excellent artichoke pie. Also check out my other recipes for more ideas. You’ll also find the recipe for a 500 g Colomba and a savory Colomba.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients for the quick and easy Easter Colomba
- 3 eggs
- 3/4 cup granulated sugar
- 1 vial orange flavoring
- 6 1/2 tbsp sunflower oil
- 3/4 cup milk
- 2 7/8 cup Manitoba (strong) flour
- 1 sachet instant baking powder
- to taste pistachio chips
- to taste almonds
- to taste sugar sprinkles
Tools for preparing the Colomba
- 1 Mold 750 g
- 2 Bowls
- 1 Hand mixer
- 1 Spatula
Steps for the quick and easy Easter Colomba
To prepare the delicious quick and easy Colomba, start by taking two bowls. In one bowl put the egg whites with a pinch of salt and whip them until stiff peaks form; in the other bowl put the yolks with the sugar and whisk until light. Set the whipped whites aside for later.
Meanwhile, add the sunflower oil in a thin stream to the yolks while continuing to whisk, then add the milk in the same way, then the vial of flavoring, and finally the flour and the instant baking powder. Mix well with the whisk — the batter should remain soft and pourable. Lastly, add the pistachio or chocolate chips and fold them in gently with a spatula.
Now add the whipped egg whites little by little, folding from top to bottom with a spatula until fully incorporated. Then pour the batter into a 750 g mold and let the surface settle. Finish by decorating the top with almonds first and then sugar sprinkles.
Bake at 356°F for the first 30 minutes and then at 320°F for another 10 minutes. Please check the baking as every oven is different and perform a skewer test before removing from the oven. Once baked, let it cool. When cold, if desired, you can use a piping bag to add pistachio cream by making small holes in the Colomba.
Enjoy — from Barbara!
Storage for the quick and easy Easter Colomba
Store the Colomba at room temperature, well covered, in a cool place below 68°F and consume within 3–4 days.
To keep it longer you can freeze it already sliced and well wrapped for up to 1–2 months, thawing it slowly; always watch for off-odors or taste changes, because pistachio cream tends to deteriorate faster.
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