The colomba cake is an incredibly soft and aromatic dessert rich in candied fruit and almonds; soft, indulgent and very simple to make, it does not need resting or rising, you prepare it and bake it. I made this cake with a yogurt-and-butter batter, two ingredients that provide incredible softness and a full flavor; if you prefer not to use butter you can replace it with oil although this will make it more delicate.
Making a leavened cake like the colomba requires practice and long rising times; not everyone has the possibility, time or the skills to make it, so I always try to give quick but excellent alternatives that will not look out of place on your Easter table. On the blog I have a version of the colomba made with brewer’s yeast, the recipe is by Paoletta Sersante and it’s really fantastic — it is made in 12 hours — or you can try the quick Easter colomba, an almond cake baked in a colomba mold.
The recipe I propose today closely recalls the taste of the colomba, it is prepared in 20 minutes, and in a short time you can bring to the table a soft cake perfect to serve with pastry cream or mascarpone cream.
If you feel like trying it, send me your photos. Here are other Easter recipes to try:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter, Spring
- Energy 347.69 (Kcal)
- Carbohydrates 52.57 (g) of which sugars 30.36 (g)
- Proteins 6.24 (g)
- Fat 13.99 (g) of which saturated 6.52 (g)of which unsaturated 7.19 (g)
- Fibers 1.57 (g)
- Sodium 37.20 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour (about 180 g)
- 3/4 cup potato starch (about 90 g)
- 3/4 cup granulated sugar (about 160 g)
- 1/2 cup plain yogurt (one small container (about 125 g), or if preferred, about 1/3 cup whole milk (about 100 g))
- 6 tbsp butter (about 90 g)
- 2/3 cup candied orange, diced (cut into small cubes (about 100 g))
- 1 packet baking powder (for cakes)
- 1 tsp vanilla extract
- orange zest (grated from one small orange)
- 3 eggs (medium)
- 2 tsp butter (for greasing (about 10 g))
- 1 tbsp all-purpose flour (for dusting the pan)
- 3 tbsp coarse sugar (sugar pearls) (about 40 g)
- 1/2 cup almonds (with skin) (about 80 g)
Tools
- 1 Mixing bowl large
- 1 Small bowl
- 1 Electric whisk
- 1 Sieve
- 1 Kitchen scale
- 1 Cake pan removable 8 2/3 in diameter (22 cm)
- 1 Grater/zester
Procedure
Cut the candied fruit into small cubes, about 1/6 inch (4 mm).
Remove the butter from the fridge and cut it into small cubes; place them in a small bowl with the grated orange zest and the vanilla, heat in the microwave until the butter is melted. Let cool while you prepare the batter.
Sift the all-purpose flour with the potato starch and the baking powder.
In a large bowl whip the eggs (at room temperature) with the sugar for 7–8 minutes: they should triple in volume and become pale and fluffy.
Add the yogurt and incorporate it quickly.
Add half of the sifted flours, continuing to mix the batter with the electric whisk; finally add the cooled melted butter with the aromatics and the second half of the sifted flours.
Mix the batter well then add the candied fruit folding gently.
The batter should be sturdy and well aerated; it should not be runny.Pour the batter into the buttered and floured pan, then distribute the almonds and the coarse sugar on the surface.
Bake the cake in a preheated conventional (non-fan) oven at 356°F for about 40–45 minutes.
Do the toothpick test to check the doneness; if necessary, extend the baking time by a few minutes, taking care not to overbake or the cake will become dry.
If the surface of the cake tends to brown too much, cover it with a sheet of aluminum foil.
The colomba cake is ready: let it cool completely and serve.
Tips
The colomba cake keeps for 3–4 days at room temperature under a glass dome.
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