Italian Colomba Cake
Prep
30 mins
Cook
45 mins
Servings
8
Difficulty
Medium
Making Italian Colomba cake has become one of my favorite weekend baking projects, and I'm thrilled to share it with you. This beautiful, fluffy cake is traditionally enjoyed during Easter, but honestly, I bake it year round because it's simply delicious. The candied citrus peels give it a lovely brightness, while the almonds add a pleasant crunch and some wonderful protein to keep you satisfied. What I love most is how quickly it comes together, ready in just over an hour from start to finish, making it perfect even on busy days. The recipe is surprisingly straightforward too, requiring just basic ingredients you probably already have at home.
Ella x
Ingredients
- 400 gstrong bread flour
- 150 gcaster sugar
- 100 gbutter(softened)
- 3eggs(room temperature)
- 7 ginstant yeast
- 5 gsalt
- 80 gcandied orange peel(finely chopped)
- 80 gcandied lemon peel(finely chopped)
- 60 gblanched almonds(roughly chopped)
- 10 mlvanilla extract
- 120 mlwhole milk(warm)
- 100 gicing sugar(for topping)
Detail level
Instructions
- 1
Combine the warm milk, yeast, and a pinch of sugar in a bowl and let it sit for 5 minutes until foamy. This activates the yeast and ensures your cake will rise properly.
Tip: If the mixture doesn't foam, your yeast may be dead, so start fresh with new yeast.
- 2
Mix the flour and salt together in a large bowl. Create a well in the center and pour in the yeast mixture, eggs, and vanilla extract. Stir with your hands until a shaggy dough forms.
Tip: Don't worry if it looks rough at this stage, the kneading will bring it together.
- 3
Begin kneading the dough by hand for about 10 minutes, adding the softened butter gradually as you work. The dough should become smooth and elastic. Knead in the caster sugar until fully incorporated.
Tip: If the dough feels sticky, flour your hands lightly but resist adding too much extra flour.
- 4
Fold in the candied orange peel, candied lemon peel, chopped almonds, and a tablespoon of flour mixed together. Distribute the fruit and nuts evenly throughout the dough with gentle folding motions.
Tip: Coating the fruit with flour before folding helps prevent it from sinking to the bottom.
- 5
Shape the dough into a round ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise at room temperature for about 90 minutes until doubled in size.
Tip: A warm kitchen will speed up rising, but cold kitchens just need a bit more time, so be patient.
- 6
Transfer the dough to a baking tray lined with parchment paper and gently shape it into a dove or round form. Cover again and let it prove for another 45 minutes.
Tip: The traditional dove shape is symbolic but a simple round is absolutely fine if you prefer.
- 7
Preheat your oven to 190 degrees Celsius. Bake the cake for 40 to 45 minutes until it's golden brown and a skewer inserted into the center comes out clean.
Tip: Cover loosely with foil halfway through if the top is browning too quickly.
- 8
Cool the cake on a wire rack for at least 30 minutes. Mix the icing sugar with about 30 millilitres of water to create a glaze, then drizzle it over the top of the cooled cake.
Tip: A little bit of lemon juice in the glaze adds a lovely brightness to match the candied peel inside.
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