Description
Colomba is a traditional Italian Easter cake characterized by its soft, fluffy crumb and rich flavor from sourdough and aromatic zest. This recipe uses natural sourdough starter and a blend of citrus zest, almonds, and honey for a uniquely fragrant and tender texture, perfect for celebrating the holiday season with a homemade touch.
Ingredients
Scale
Nut Mixture
- 40 g almonds (ground)
- 50 g sugar (powdered)
- 30 g cornstarch
- 2 egg whites (medium size)
- 1 pinch salt
- 1 tsp honey
- Zest of 1 untreated lemon
- Zest of 1 untreated orange
- Seeds of 2 vanilla pods
- 35 g butter (soft)
Dough
- 220 g wheat flour (type 550)
- 70 g active sourdough starter
- 100 ml water
- 70 g sugar
- 70 g butter (soft)
- 2 egg yolks (medium size)
- 2 g salt
Pre-Dough
- 55 g wheat flour (type 550)
- 5 g malt
- 55 g sugar
- 3 egg yolks (2 medium size, 1 large)
- 10 g salt
Flavor Mixture and Toppings
- 100 g butter (soft)
- 200 g raisins and/or candied fruit
- Almonds (whole, quantity as preferred for topping)
- Sugar (caster, quantity as preferred for topping)
Instructions
- Prepare Nut Mixture: In a bowl, combine ground almonds, powdered sugar, cornstarch, egg whites, a pinch of salt, honey, grated lemon and orange zest, vanilla seeds, and soft butter. Mix thoroughly until a smooth, homogeneous mixture forms. This mixture will add flavor and moisture to the cake.
- Make Pre-Dough: In a separate bowl, mix wheat flour (type 550), malt, sugar, egg yolks (2 medium and 1 large), and salt. Knead until a smooth dough is formed. This pre-dough develops the structure and flavor base for the final dough.
- Prepare Main Dough: In a large mixing bowl, combine wheat flour, active sourdough starter, water, sugar, soft butter, egg yolks, and salt. Add the prepared pre-dough pieces and knead all ingredients well until an elastic and smooth dough is achieved. Incorporate the nut mixture into the dough gently to blend flavors evenly.
- First Rise: Cover the dough loosely with a damp cloth or plastic wrap and let it rise in a warm place until doubled in size. This process may take several hours given the use of sourdough starter; patience is key to develop the characteristic texture.
- Shape and Add Flavor Mixture: Once risen, knead the dough gently to remove excess air. Fold in raisins and/or candied fruit into the dough evenly. Shape the dough into the traditional colomba form (a dove-shaped cake) or a loaf. Spread the soft butter from the flavor mixture over the top and sprinkle generously with whole almonds and caster sugar to create a sweet and crunchy topping.
- Second Rise: Allow the shaped dough to rise again until it increases notably in volume, ensuring a light crumb after baking.
- Bake: Preheat the oven to 170°C (338°F). Bake the colomba for approximately 55 minutes until golden brown on top and cooked through. To check doneness, insert a toothpick or skewer in the center; it should come out clean. If the top browns too quickly, cover loosely with foil to prevent burning.
- Cool and Serve: Remove the colomba from the oven and let it cool on a wire rack completely before slicing. This cooling phase allows the crust to set and flavors to mature for an optimal eating experience.
Notes
- This colomba recipe relies on active sourdough starter, so plan your preparation times accordingly, including sufficient fermentation and rising periods.
- The preparation includes long resting times for flavor development and proper dough structure – do not rush these steps for best results.
- Ensure citrus zest comes from untreated fruits to avoid any pesticide residues.
- Use fresh eggs and quality butter to enhance the flavor and texture.
- For an authentic touch, shape the dough traditionally using a paper mold shaped like a dove if available.
Nutrition
- Serving Size: 1 slice
- Calories: 247 kcal
- Sugar: 12.7 g
- Sodium: 312.6 mg
- Fat: 11.6 g
- Saturated Fat: 5.9 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0.3 g
- Carbohydrates: 33.7 g
- Fiber: 2.1 g
- Protein: 4 g
- Cholesterol: 70.7 mg
