This quick colomba with almond glaze is a real lifesaver for those who want to bring the festive scent to the table without dealing with the long and complex proofing times of the traditional version. It’s a soft, very fragrant and spectacular cake, made with the same ease as a sponge cake but with all the character of the quintessential Easter dessert. The secret to making it truly special is the crunchy glaze that forms on the surface, creating an irresistible contrast with the soft, buttery interior. Make it for a festive breakfast or as a heartfelt gift—perhaps while your Lupa enjoys a spring sunbeam. Follow my technical steps to obtain a homemade colomba that has nothing to envy from the pastry shop ones!
If you’re looking for other Easter sweets try the Easter cookies or the sweet little carrots, the brioche bunnies or the Fugassa Veneziana or the classic colomba with chocolate and blueberries.
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OTHER SOFT CAKES
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for preparing the cake
- 2 eggs
- 1/2 cup + 1 tbsp granulated sugar
- 1 2/3 cups all-purpose flour (00 style)
- 1/3 cup cornstarch
- 1/2 cup milk
- 5 tbsp butter
- flavorings (vanilla, lemon zest and almond extract)
- 1 pinch salt
- two-thirds of a packet (about 2 2/3 tsp) packet baking powder
- egg white
- granulated sugar (for the glaze)
- almond flour
- 1 teaspoon cornstarch
- A few whole almonds
Tools
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- Electric hand mixer
- Mold for a 500 g (about 1.1 lb) colomba
Steps to prepare the quick colomba with almond glaze
Start by preparing the topping, which is the true strength of this dessert. In a small bowl, mix the egg white with the sugar and the almond flour (if you can’t find almond flour, finely chop peeled almonds until they become a powder). Add the teaspoon of cornstarch, which will help the glaze remain stable and not slide too much during baking, and stir well until you obtain a thick, homogeneous mixture. Put the glaze in the fridge for the entire time you prepare the batter: the cold will allow the ingredients to bind better, ensuring a perfect, crunchy crust on your quick colomba.
In a large bowl, crack the 2 eggs and add the sugar along with a pinch of salt. Using electric beaters at the highest speed, work the mixture for at least 5–8 minutes, until it becomes light in color and triples in volume. This step is essential because, without natural leavening, the air incorporated by the eggs will be what gives the homemade colomba its softness. Once you have a well-aerated mass, add the flavorings: I chose a mix of vanilla, lemon zest and almond extract to evoke the traditional taste, but you can personalize the aromatic profile to your liking.
Sift the all-purpose flour together with the cornstarch and two-thirds of the sachet of baking powder. Start incorporating the dry ingredients into the egg mixture, alternating them with the milk at room temperature and the melted butter (let it cool slightly). Stir with gentle movements or use the beaters at the lowest speed so as not to deflate the batter. The final result should be a smooth, lump-free and fairly dense batter. Pour everything into the classic colomba mold (500 g or 750 g, depending on the thickness you want), leveling the surface well with a spatula so that the baking is uniform everywhere.
Take the glaze back out of the fridge and put it into a piping bag or a food bag with a corner snipped off. Spread the glaze over the surface of the quick colomba in a zig-zag motion, covering the body and the wings well. Complete the decoration by adding a few whole almonds here and there. Bake in a preheated conventional oven at 356°F for about 45 minutes. Do not open the oven before 35 minutes to avoid thermal shocks. Once baked (always check with a skewer), remove your fragrant colomba from the oven and let it cool completely on a rack before slicing so that the glaze can solidify and become deliciously crunchy.
Tips for a perfect result
Warm melted butter: Make sure the butter is not hot when you add it to the whipped eggs, otherwise it will ruin the structure of the batter. Warm it up in advance and let it rest at room temperature while you whip the eggs.
Glaze consistency: If the glaze seems too runny after resting, add another half teaspoon of cornstarch. It should be firm enough to stay on the surface without sinking immediately into the raw batter.
Generous flavorings: To make your quick colomba really recall the classic one, be generous with the almond extract and lemon zest; those are the aromas that trick the palate into forgetting the absence of sourdough.
Tasty variations
Chocolate center: For a more indulgent version, add 80 g of dark chocolate chips (about 2.8 oz) lightly floured into the batter before pouring it into the mold. They pair wonderfully with the almond glaze.
Candied orange: If you love tradition, add small cubes of high-quality candied orange. They will give that aromatic, moist note typical of artisanal Easter cakes.
Coarse sugar: In addition to whole almonds, sprinkle the glaze with some coarse sugar before baking for an even more scenic and crunchy effect.
Storage
Under a cloche: The quick colomba stays soft for 3–4 days if stored under a glass cloche or sealed in a well-closed food bag.
Reheating: If after a couple of days it becomes slightly firmer, pass it through the microwave for 10 seconds: it will immediately become soft and fragrant again, like just baked.
No freezer: I do not recommend freezing the whole cake because the almond glaze would lose its characteristic crunch and become sticky due to thawing moisture.
Now it’s your turn!
The quick colomba with almond glaze proves that with a bit of ingenuity you can create spectacular desserts even without long waits. It’s the perfect cake for a last-minute invitation or for an unexpected festive snack.
Which flavor do you prefer to stand out? Are you a fan of classic vanilla or do you love the citrus touch of lemon? Let me know in the comments how your glaze turned out and whether your guests believed you bought it at the pastry shop!
FAQ (Questions and Answers)
FAQ (Questions and Answers)
Certainly! You will get a soft cake with the flavor of a colomba. Baking times may vary slightly (about 35–40 minutes), so always check with a skewer.
What can I use instead of almond flour?
You can use hazelnut flour or finely chop pistachios. The flavor will change slightly, but the glaze’s crunchy, delicious texture we love will remain.
Why did the glaze darken too much in the oven?
If you notice the surface of the quick colomba browning too fast, cover it with aluminum foil after the first 30 minutes of baking. The sugar in the glaze tends to caramelize quickly.
