Quick Colomba Cake is a really delicious dessert, but it is not a classic Easter dove cake. It is easy to prepare and perfect for Easter breakfast; it does not require proofing, as I used instant dry yeast for savory cakes. This one changes the proofing times, does not require long processing and the cake remains nice and soft. This dough is also perfect for the classic cake tin: I really recommend trying it! I enriched the Colomba cake with almonds and chocolate, but if you like candied fruit, you can replace the chocolate chips with it.”
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Quick Colomba Cake Ingredients
- 10.6 oz all-purpose flour (Alternatively, Manitoba flour)
- 7.1 oz sugar
- 3 eggs
- 3.5 oz butter (At room temperature "remove from fridge 30 minutes before")
- 5.3 oz sliced almonds (I preferred to coarsely chop whole almonds)
- 3.5 oz dark chocolate chips (or alternatively candied fruits)
- 1 cup milk (about 200 ml)
- 1 pinch salt
- 2 tsps vanilla extract
- 1 packet instant yeast for savory preparations (15 g)
- 1 lemon (zested)
- 1 orange (zested)
- to taste sugar sprinkles
- to taste almonds (whole)
Tools
- 1 Stand Mixer
- 1 Electric Whisk
- 1 Grater
- 1 Spoon
- 1 Mold
- 1 Bowl
- 1 Spatula
Steps for Easy Colomba Cake
In a stand mixer with a paddle attachment, work the room temperature butter with the sugar. Once the ingredients are combined, add the three egg yolks and set the egg whites aside. If the dough seems too thick, help with a little milk, from the 1 cup. Add the grated lemon and orange zest and vanilla extract.
Let the mixture blend and then add the almond pieces, a pinch of salt, the remaining milk, and finally the sifted flour. Meanwhile, using the electric whisk, beat the egg whites until stiff peaks form, remember, stiff peaks! Turn off the stand mixer and fold the beaten egg whites into the mixture. Stir with a wooden spoon, making gentle motions from bottom to top to avoid deflating them.
When well combined, add the savory cake yeast and chocolate chips. Pour the mixture into the 750 g dove mold, level it well, and top with sugar sprinkles and whole almonds.
If you want to use 750 g paper molds with bags to store it, you can find them here
Bake in a preheated static oven at 340°F for about an hour, remember the baking time is indicative, always adjust to your oven. After 40 minutes, to prevent it from browning too much on the surface, I covered the Colomba cake with a sheet of aluminum foil and continued baking.
Once ready, let it cool in the oven with the door open for about 20 minutes, then take it out and place it on a rack without removing it from the mold. Now your quick Colomba cake is ready to be enjoyed, if you like, sprinkle with powdered sugar and enjoy!
You might also be interested in a traditional Easter recipe guelfos.
Storing the Colomba Cake
The quick Colomba cake can be stored for 4 days in a food bag.
The quick Colomba cake can be stored for 4 days in a food bag.
