The QUICK COLOMBA is a super clever, scenic, and ultra-fast dessert to amaze your guests during the Easter holidays.
The recipe, in fact, does not require any rising time, since it uses instant yeast; the procedure is precisely like making a quick, tall, and very soft cake, which, however, in flavor (as well as shape, of course) will remind you greatly of the classic Easter colomba.
Follow me as we check out together the ingredients and the easy steps of this RECIPE, of which you will find, right here below, the COMPLETE VIDEO.
P.S.: with the same colomba sweet dough, last year I also made some lovely COLOMBA-MUFFINS, of which I will leave you the direct link to the recipe below along with other recipes that will surely interest you during the Easter holidays.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: serves for 500 g mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 3 eggs (medium-sized)
- 2 1/2 cups flour
- 3/8 cup vegetable oil (I use sunflower oil)
- 3/4 cup milk
- 3/4 cup sugar
- zest of 1 grated orange (with edible peel)
- zest of 1 grated lemon (with edible peel)
- 1 ampule almond flavoring
- 1 packet instant yeast for savory preparations (which simply means non-vanilla)
- 2 1/2 oz candied oranges (or chocolate chips)
- as needed sugar sprinkles
- as needed sliced almonds
Tools to make the QUICK COLOMBA
- Mold for 500 g colomba
- Electric Whisks
Steps to prepare the QUICK COLOMBA
First, take two large bowls and separate the yolks from the whites. Then, using the electric whisks, whisk the whites until stiff and set them aside.
In the bowl with the yolks, add the sugar and turn on the electric whisks at medium-high power for a couple of minutes until you get a light and homogeneous mixture.
Add the grated zest of the orange and lemon, the ampule of almond flavor, and mix always with the electric whisks but for this and the following steps, operate them at low speed.
Then add the vegetable oil and milk, and mix again.
Gradually add the flour followed by the yeast.
Once a homogeneous mixture is achieved, add the candied oranges (or chocolate chips), then mix, from now on, with a silicone spatula.
Take the whipped egg whites that you set aside and gently incorporate them into the mixture, folding with the spatula from bottom to top.
Place the 500-gram colomba mold on the oven tray and pour the mixture into it; pour it in the center, you will see it will spread on its own throughout the mold.
Slightly level it if you think it is necessary, then proceed to sprinkle the surface of your colomba with sliced almonds and sugar sprinkles. I recommend being generous with the quantities because the colomba will rise a lot during baking 😉
Bake in a preheated static oven at 350°F on the central rack for about 60 minutes, using a wooden skewer to check if it is cooked well inside.
And here is the QUICK COLOMBA in all its splendor. Let it cool completely before cutting and enjoying it.
Storage and Variations
As I mentioned during the recipe, you can replace the candied oranges with chocolate chips.
If you don’t have a colomba mold or want to enjoy this cake all year round, you can easily use a springform pan 9-10 inches or even a bundt pan.
If you liked this recipe, I leave you HERE the link to my blog page with all my recipes dedicated to Easter.
