The Easter ring cake with colomba-style glaze is a soft, aromatic and indulgent dessert that is very easy to make, perfect for those who are new to baking and not ready to make a large leavened cake; ideal to serve on Easter Day together with the pastiera napoletana.
As I mentioned, the classic colomba, even if you try making it with brewer’s yeast and a quick proof, requires some practice and hand skills, so I decided to propose a bundt cake with a flavor similar to colomba. I added almonds and candied fruit to the batter and decorated it with the same glaze used for colomba; it was appreciated by everyone and finished in a day!
My almond-glazed ring cake, soft and indulgent, is perfect for a spring buffet or an outdoor lunch; it stays soft for a long time and is great for breakfast or as an afternoon snack.
If you don’t know what to prepare for Easter, here’s my Easter Menu where you’ll find lots of simple ideas like the easy torta pasqualina, and take a look at the Easter appetizers — some are truly spectacular.
Now let’s prepare the glazed bundt cake and, if you like, send me your photos.
Here are a few recipes to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 1 2/3 cups all-purpose flour (00)
- 1 cup almond flour
- 3/4 cup granulated sugar (plus 1 tablespoon)
- 1/2 cup plain yogurt
- 1/3 cup peanut oil (or 6 tbsp (about 3 oz) very soft butter)
- 3 eggs (medium)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- orange zest (grated, I used the zest of one natural orange)
- 5 drops almond extract
- 3/4 cup candied orange (cut into small cubes)
- 1/3 cup almond flour
- 1/3 cup granulated sugar
- 1.4 oz egg whites (about 1 1/3 large egg whites)
- 1 tablespoon rice starch (or potato starch)
- 8 drops almond extract
- 1/4 cup almonds (with skin)
- 2 tablespoons pearl sugar
- 2 teaspoons butter
- 1 tablespoon all-purpose flour
Tools
- 2 Bowls
- 1 Small bowl
- 1 Zester
- 1 Whisk
- 1 Piping bag
- 1 Bundt pan 9.5 in diameter
Method
In a small bowl, mix the almond flour with the sugar and the rice starch. Add the egg whites, mix well, then add the almond extract.
Place the glaze in the refrigerator, covered with plastic wrap, until ready to use.
To obtain a soft batter, use ingredients at room temperature except for the yogurt, which should rest outside the fridge for 15–20 minutes before using.
Wash the orange, dry it, grate the zest and set it aside; we’ll add it to the batter.
In a bowl, whisk together the yogurt, eggs, sugar, orange zest, almond extract, oil and vanilla with a whisk.
Sift the flour with the baking powder, add them to the eggs then fold in the almond flour until well incorporated; you should obtain a smooth and homogeneous batter.
Add the candied orange cut into small cubes, mix and pour into the prepared bundt pan (9.5 in), greased and floured.
Take the glaze from the fridge (it should be firm and compact), stir it and put it into a piping bag.
Cut the tip to make a 5 mm hole (about 1/5 in), distribute the glaze over the surface of the ring cake letting it drip from the piping bag, then decorate with almonds and pearl sugar.
Don’t have a piping bag? You can easily replace it with a freezer bag: put the glaze inside, cut a corner and proceed as directed.
Bake the ring cake in a preheated oven at 347°F for 35–40 minutes, positioned on the lower rack; always perform the toothpick test to check doneness and extend the time by 5 minutes if needed. If the surface becomes too dark, cover it with a sheet of aluminum foil.
The Easter ring cake is ready — let it cool slightly before transferring it to the serving plate.
Tips
How do I store the Easter ring cake?
You can store it at room temperature for 3 days covered with plastic wrap.
How can I make the batter richer?
You can replace part of the candied fruit with dark chocolate chips.
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