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Italian Colomba Cake

Italian Colomba Cake
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Italian Colomba Cake is a classic Easter yeast cake from Italy, known for its soft, airy crumb and bright citrus flavor from orange zest and candied peel. Topped with a crunchy almond and sugar glaze, this delightful cake balances tenderness and texture, making it an impressive and festive centerpiece perfect for sharing.

Ingredients

Scale

Dough Ingredients

  • 500g strong bread flour
  • 7g active dry yeast
  • 150g caster sugar
  • 200g butter, room temperature
  • 4 fresh eggs
  • Zest of 2 oranges
  • 100g candied orange peel, chopped
  • 150ml warm milk
  • 1 tsp salt

Glaze and Topping Ingredients

  • 2 egg whites
  • 100g powdered sugar
  • 30g plain flour
  • 50g pearl sugar
  • 50g whole almonds

Instructions

  1. Prepare the Starter Dough: Activate the yeast by dissolving it in warm milk with a small portion of flour and sugar. Let it rest in a warm place for about 10 minutes until foamy, which initiates fermentation for flavor and texture development.
  2. Mix the Main Dough: In a large bowl, combine the remaining flour, caster sugar, salt, eggs, orange zest, softened butter, and the starter dough. Knead thoroughly, by hand or using a stand mixer with a dough hook, until the dough is smooth and elastic to build the cake’s structure and airy crumb.
  3. First Proofing: Cover the dough with a damp cloth or plastic wrap and let it rise in a warm, draft-free spot for 1.5 to 2 hours until doubled in size, enabling slow fermentation to enhance flavor and texture.
  4. Shape the Cake: Gently deflate the dough and divide it into two parts—a larger oval for the body and a smaller oval for the wings. Assemble the wings overlapping the body to form the traditional dove shape.
  5. Second Proofing: Place the dough into a dove-shaped mold or on a parchment-lined baking sheet. Allow it to rise again for about an hour until noticeably puffed and nearly doubled.
  6. Prepare the Glaze and Topping: Whisk together egg whites, powdered sugar, and plain flour to create a glaze. Brush this glaze lightly over the dough’s surface, then sprinkle evenly with pearl sugar and whole almonds for a crunchy topping.
  7. Bake the Italian Colomba Cake: Preheat the oven to 350°F (175°C). Bake the cake for 40 to 50 minutes, watching carefully to ensure the topping turns golden but doesn’t burn. Test doneness by inserting a toothpick, which should come out clean.

Notes

  • Use fresh yeast or proof dry yeast properly to ensure a good rise and soft crumb.
  • Don’t rush the proofing stages; patience results in better flavor and texture.
  • Use room temperature ingredients to help dough fermentation and mixing.
  • Handle the dough gently while shaping to maintain an airy texture.
  • Apply glaze in a thin layer to avoid weighing down the dough and to create a crunchy crust.

Nutrition

Keywords: Italian Colomba Cake, Easter cake, yeast cake, Italian dessert, citrus cake, almond glaze, festive cake

Find it online: https://sophiemelody.com/italian-colomba-cake/