QUICK COLOMBA WITH STRAWBERRIES AND PISTACHIO, no rising, a soft cake that’s easy to make in a few minutes — perfect for Easter, ideal for breakfast or after lunch.
The quick colomba with strawberries and pistachio is perfect for those who don’t have much time or aren’t experienced with yeasted breads; it is ready in 10 minutes and is incredibly soft and indulgent — great at any time of the day.
The recipe for the quick colomba cake with strawberries and pistachio is made with a simple electric whisk, then baked; it’s very fluffy and a real pleasure to eat.
Obviously you can fill it as you prefer — it’s great with other fruits like cherries or kiwi, or with chocolate chips and Nutella for a more indulgent dessert.
Join me in the kitchen today — there’s a quick colomba with strawberries and pistachio!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 eggs
- 1/3 cup sugar
- 1 cup + 1 tbsp all-purpose flour
- 1 teaspoon baking powder
- 2 tbsp extra virgin olive oil
- 1/3 cup water
- 1 1/4 cup strawberries (about 7 oz)
- to taste pistachio cream
- 3 tbsp pistachio granules
Steps
Cut the strawberries into pieces, reserving a few for the final decoration. Place them in a bowl and toss with one tablespoon of sugar.
Add the sifted flour mixed with the baking powder little by little, alternating with the oil and the water, and mix well.
Pour the batter into a colomba mold with a capacity of about 11 oz (if it has holes, line it with parchment paper to prevent leaks).
Add the strawberries and stir with a wooden skewer, then add spoonfuls of pistachio cream, finally decorate with strawberries and pistachio granules.
Bake in a preheated oven at 356°F for 35-40 minutes.
Enjoy!
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