Sunday, March 10, 2013

Colomba – Easter Dove Cake

In Italy, this delicious cake is typically eaten at Easter.


1 lb all-purpose flour
5 oz butter
4 ½ ozs ugar
1 ¾ oz fresh yeast
3 eggs
5 oz mixed candied fruit and raisings
almonds, sweet to taste
coarse sugar to taste
oz salt


30 minutes preparation + 25 minutes cooking

Dissolve the yeast in a little warm water and slowly work in half of the flour; allow the dough to rise in a warm place in a floured bowl.
When the dough has doubled in size, place it in a larger bowl and add the remaining flour, beaten eggs, melted butter, sugar and salt.
Work the dough gently until it stops sticking to the sides of the bowl, cover with a cloth and allow to rise for another hour.
Sprinkle flour on the raisins and the candied peel then shake excess flour away in a sieve.

Add the raisins and candied peel to the dough, place in a dove-shaped mould and decorate with almonds, baste with beaten egg and sprinkle with sugar crystals.
Cook in a moderate oven for 20-25 minutes.
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