PESTO COLOMBA quick savory cake, quick and easy, cooked in an air fryer, ready in minutes, without a mixer and no rising needed, a delicious recipe for Easter to make in a short time.
Very simple and very good pesto colomba, a delicious savory cake perfect as an Easter appetizer, rich in simple ingredients, fragrant, and beautiful to see on the holiday table.
The recipe for pesto colomba is perfect if you’re looking for an appetizer to make in a short time, it can be cooked either in the oven or in the fryer, first work the liquid ingredients in the bowl, then add the flour with the baking powder, and finally the pesto.
In no time, you will have made a savory cake to lick your lips for.
Follow me in the kitchen today there’s pesto colomba.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6-8
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup water
- 2 eggs
- Half packet instant yeast for savory preparations
- 1 tsp salt
- 2 3/4 tbsp extra virgin olive oil (or seed oil)
- 1/4 cup Genoese pesto
- cherry tomatoes
- 2.8 oz mozzarella
Steps
Pour the eggs into a bowl, add the water and oil, and work with a hand whisk.
Gradually add the flour with the yeast, always working with the whisk, add the pesto and salt, and mix vigorously.
Place all the mixture in a 300 g dove mold, add some cherry tomatoes, a little pesto, and a drizzle of oil.
Bake in a hot oven at 350°F for 35-40 minutes, perform the toothpick test before removing or in an air fryer at 350°F for 20 minutes then lower to 340°F for another 5 minutes approximately.
Bon appétit
If you like the recipe, click on the stars at the end of the article. THANK YOU!
PESTO COLOMBA quick savory cake
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FAQ (Frequently Asked Questions) PESTO COLOMBA quick savory cake
Can I prepare the pesto colomba in advance?
Of course! Just reheat it a little before serving.
How can I enrich this appetizer?
You can add cold cuts and cheeses to the dough, or vegetables such as zucchini, for example.
