The colomba-style ring cake is a soft and fragrant cake made with cream and vanilla, perfect for Easter. Covered with the classic crunchy almond glaze, it recalls the flavor of the traditional colomba and is ideal for breakfast or as a festive snack.
This colomba-style ring cake is an easy and quick version of the classic Easter colomba. The batter made with cream makes the cake especially soft and delicate. The top is enriched with a delicious almond glaze and coarse sugar that bakes into a crunchy, golden crust, just like the colomba.
A simple dessert, perfect to bring to the table during Easter along with other traditional recipes like cheese pie or the classic ricotta and sour cherry tart from Rome. This delicious colomba-style ring cake is a good compromise between a large leavened cake and a quick Easter cake. Try it — I’m sure it will win you over.
If you want to prepare some quick and foolproof Easter recipes, here are a few ideas you might like.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
Just a few ingredients are enough to get a tall, soft colomba-style ring cake with a crunchy almond glaze that turns golden and irresistible in the oven.
- 3 eggs
- 3/4 cup granulated sugar
- 2 1/3 cups all-purpose flour (type 00)
- 1/2 cup sunflower seed oil
- 1 cup whipping cream
- 1 packet baking powder (for cakes)
- vanilla extract
- 1 egg white
- 1 tablespoon potato starch (or cornstarch)
- 1 teaspoon powdered sugar
- almonds (for decorating)
- coarse sugar (for decorating)
Steps
The batter comes together quickly and while baking the almond glaze will form a crunchy crust like the traditional colomba, making this cake even more irresistible.
To prepare the colomba-style ring cake, separate the yolks from the whites and beat the yolks with the sugar until very light and fluffy.
Whip the egg whites until stiff. Add the oil to the yolks, the vanilla, and finally the flour sifted together with the baking powder. Now gently fold in the egg whites. Whip the cream and, after adding the egg whites, fold it in gently as well. Butter and flour a ring cake pan about 24 cm (about 9 1/2 inches), pour in the batter and bake at 180°C (356°F) for about 35 minutes, but always adjust according to your oven. Meanwhile, prepare the glaze. Lightly whip the egg white with a fork until foamy, add the starch (or cornstarch) and the powdered sugar to obtain a sort of creamy paste. Pour the glaze over the cake when only a few minutes of baking time remain. Take the cake out, quickly pour the glaze, add plenty of coarse sugar and the almonds, and bake again for another 5 minutes. A fantastic crust will form, just like that of the colomba. Once baked, remove the cake and let it cool completely. Its aroma will win you over.
SOME TIPS
If you want a flavor very similar to the colomba, you can also add almond extract; if you prefer a richer glaze, use two egg whites, and for a more indulgent version, add chocolate chips.
FAQ (Questions & Answers)
Can I use a loaf pan?
Yes, of course — you can also use a round cake pan, but don’t go too large with the dimensions or the cake will turn out very low.
