The quick colomba cake is the perfect solution when you want to prepare a showy dessert without long rising times and without complications.
A simple batter, ready in a few minutes, that in less than an hour lets you bring to the table a soft, fragrant colomba with a crunchy almond glaze just like the classic version.
It’s the ideal recipe when you have little time but don’t want to give up a homemade dessert: same atmosphere, zero stress.
And if you don’t have a colomba mold? No problem: this batter is also perfect as a pantry cake.
If you like festive desserts that are easy to prepare and striking, you will also like these recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients to make the Quick Colomba Cake
- 2 1/2 cups all-purpose flour
- 3/4 + 2 tbsp granulated sugar (about 180 g)
- 3 eggs
- 2/3 cup Greek yogurt (about 150 g)
- 7 tbsp neutral oil (e.g., sunflower)
- 3 tbsp milk (plus 1 tsp (about 50 ml))
- 1/3 cup candied fruit (about 50 g)
- 1 packet baking powder
- lemon zest
- almond extract
- 1 egg white
- 1.8 oz almonds (about 50 g (for the glaze))
- 1/2 cup granulated sugar (about 100 g (for the glaze))
- 1 tbsp+1tsp cornstarch (about 10 g)
- whole almonds (for decoration)
- coarse sugar
Tools to make the Quick Colomba Cake
- Bowl
- Spatula
- Food processor
- Mold
How to make the Quick Colomba Cake
In a bowl, crack the eggs and add the sugar. Whisk with a spatula or a whisk until you obtain a pale, fluffy mixture.
Add the yogurt, the oil, the milk and the lemon zest, mixing well.
Sift the flour with the baking powder and incorporate them gradually until you obtain a smooth, lump-free batter.
Add the almond extract and the candied fruit, stirring to distribute them evenly.
Pour the batter into the colomba mold.
Prepare the glaze:
Finely chop the almonds with the sugar until you obtain a sandy mixture.
Add the egg white and the cornstarch and mix until you obtain a spreadable cream.
Spread the glaze over the surface and finish with whole almonds and coarse sugar.
Bake in a preheated static (conventional) oven at 356°F for 30-35 minutes.
Do the toothpick test and, if it comes out completely dry, remove from the oven and let cool completely on a rack.
Storage
Store at room temperature for 2-3 days, well covered.
You can freeze it already baked (without the glaze).
Tips
Do not overwork the batter after adding the flour.
If the top browns too much, cover with parchment paper halfway through baking.
Variations
Without candied fruit: replace them with chocolate chips.
Citrus version: add orange zest.
Cake version: use a standard 8 2/3 in pan.
FAQ (Questions and Answers)
Can I not use a colomba mold?
Yes, you can use a classic round cake pan without problems.
Is the glaze mandatory?
No, but it’s what gives the real “colomba” effect.
