Colomba Pasquale Italian Easter Dove Cake
Table of Contents
Recipe Introduction: This Easter Cake is Simply Divine!
Ever find yourself craving a taste of Italy, especially around Easter? This easter cake , my friends, is exactly what you need.
It’s a simplified Colomba Pasquale that brings sunshine to your kitchen, even if the Yorkshire weather is being typically… Yorkshire.
A Slice of Italian Springtime
The Colomba Pasquale , meaning Easter Dove, symbolises peace. It’s the Italian Easter bread version of panettone. It's usually a labour of love, but we are making it easier.
This version offers a light and airy texture, packed with zesty flavour and a beautiful almond glaze recipe . It takes about 4 hours, including proofing, and makes enough for 8-10 people.
Why You'll Love This Easter Cake
Honestly, the smell alone is worth baking it. But beyond that, it's a candied fruit cake that’s perfect for celebrating.
This easter baking adventure will bring you joy. It’s also a fantastic way to impress at your Easter Sunday gathering.
Think of this sweet Easter bread as a showstopper. If you like Italian cake recipes , this is a must try.
Getting Started: Time to Gather your Ingredients!
Let me tell you, this recipe is special because it is a delightful mix of tradition and simplicity. With this festive cake recipes you will bring people together around Springtime baking .
No need to stress; the process is straightforward, and the result is mouthwatering. Now, let's move on to the ingredients.
We have yeast, flour, eggs, candied fruit, and everything you need to bake your own magnificent Colomba!
Ingredients & Equipment for Your Best Ever Easter Cake
Let's get down to business! This Colomba Pasquale recipe might seem fancy, but trust me, the ingredients are pretty straightforward.
We're aiming for a showstopper Italian Easter bread , but one that even a slightly chaotic home baker (like me, sometimes!) can handle.
Main Ingredients
Here's what you'll need, measured precisely for easter baking success:
- Active Dry Yeast: 2 1/4 teaspoons (7g) . Make sure it's fresh!
- Warm Water ( 105- 115° F / 40- 46° C ): 1/4 cup (60ml) . Too hot, and you'll kill the yeast.
- Granulated Sugar: 1 tablespoon (12g)
- All-Purpose Flour: 3 1/2 cups (420g) , plus extra for dusting. Quality flour makes all the difference.
- Salt: 1 teaspoon (6g) . Don't skip it!
- Unsalted Butter, softened: 1/2 cup (113g) .
- Large Eggs: 3 . Free range if you can!
- Egg Yolks: 2
- Orange Zest: 1 tablespoon
- Lemon Zest: 1 teaspoon
- Vanilla Extract: 1 teaspoon
- Orange Extract: 1/2 teaspoon
- Candied Orange Peel: 1/2 cup (80g) , chopped. This gives the candied fruit cake that classic Italian flavour.
- Candied Lemon Peel: 1/4 cup (40g) , chopped (Optional).
And of course, we can't forget the almond glaze recipe for the easter cake !
- Powdered Sugar: 1 cup (120g) , sifted
- Egg White: 1 large egg white
- Almond Extract: 1/2 teaspoon
- Whole Almonds: 1/2 cup (60g) , blanched
- Pearl Sugar: 2 tablespoons (optional, for extra sparkle!). These are for that classic look of sweet Easter bread !
Seasoning Notes
These Easter dessert recipes are all about flavour. Let's nail it!
- Essential spice combinations: Orange & lemon zest + Vanilla + Almond
- Flavor enhancers and aromatics: Orange Extract (trust me!)
- Quick substitution options: if you don't like citrus, use raisins or apricots.
Equipment Needed
Keep it simple!
- Stand Mixer with dough hook attachment
- Large Mixing Bowl
- Proofing Container
- 9 inch Springform Pan
- Parchment Paper
- Wire Rack
- Pastry Brush
I bet you have most of this already! If you don't have a stand mixer, don't worry; just use elbow grease.
The easter cake will taste just as amazing. This Colomba Pasquale recipe will be the star of your Springtime baking .
So, let’s make some memorable Festive cake recipes and some unique Italian cake recipes !
Let's Bake: Simplified Colomba Pasquale!
Okay, guys, let's get real. We're making easter cake . Not just any easter cake. We're tackling the Colomba Pasquale that gorgeous, dove shaped Italian Easter bread that looks like it belongs in a posh bakery window.
But we're doing it our way: simple, delicious, and without spending three days chained to the kitchen. I remember the first time I saw one of these! Honestly, I was intimidated.
But trust me, you've got this!
Prep Steps for Your Italian Cake Recipes Masterpiece
First things first: mise en place! (That's fancy chef talk for "get your stuff together.") Measure out all your ingredients before you start.
Soften your butter, get your eggs ready. Chop that candied fruit cake into small pieces. This is the kind of bake where organized is everything .
Plus, preheating your oven to 350° F ( 175° C) is crucial. Nobody likes a cold oven!
step-by-step to Sweet Easter Bread Success
Ready to get baking? Here's the lowdown:
- Bloom the yeast: Mix 2 1/4 teaspoons (7g) yeast, warm water, and 1 tablespoon (12g) sugar. Wait 5- 10 minutes until foamy.
- Mix flour and salt: Whisk together 3 1/2 cups (420g) flour and 1 teaspoon (6g) salt in a big bowl.
- Cream butter and sugar: Beat 1/2 cup (113g) softened butter and remaining sugar until fluffy.
- Add eggs and extracts: Beat in 3 eggs and 2 egg yolks, then 1 teaspoon vanilla and 1/2 teaspoon orange extract.
- Combine wet and dry. Mix until just combined.
- Knead: Knead for 8- 10 minutes until smooth.
- First Rise: Let it rise for 1 hour in a oiled bowl.
- Second Rise: Shape it and proof for 1. 5 hours
- Brush with almond glaze recipe : Mix 1 cup (120g) powdered sugar, 1 egg white, and 1/2 teaspoon almond extract.
- Bake for 45- 55 minutes until golden!
Pro Tips: Springtime Baking Secrets
Here's where we get clever. Don't overproof the dough! It needs to be almost doubled, not tripled. For the authentic look, sprinkle with whole almonds and pearl sugar.
The goal is a golden brown color.
Also, feel free to make the dough the day before. Just let it have its first rise in the fridge overnight, then continue the rest of the recipe the next day.
This also works wonders!
Recipe Notes for Your Perfect Easter Cake
Right then, let's talk turkey... or rather, cake! You know how sometimes a recipe looks amazing but then throws a curveball? Well, I'm here to give you the inside scoop to make this Easter cake a total breeze.
Trust me, after a few rounds of testing (and taste testing, obviously), I've got some tips that will make you look like a pro!
Serving Suggestions: Dolce Vita Style
Okay, so you've got this beautiful Italian Easter bread , what now? Presentation is key, darling! Slice it up and arrange it artfully on a platter.
Think rustic chic. A sprinkle of extra pearl sugar never hurt anyone.
For sides, keep it simple. A strong espresso is a must it cuts through the sweetness perfectly. Or, if you're feeling fancy, a glass of Vin Santo , the Italian dessert wine, for dipping.
Bellissimo!
Storage Tips: Keeping it Fresh
Honestly, this candied fruit cake is so delicious, it probably won't last long. But if you do have leftovers, here's the lowdown.
Refrigeration: Wrap the cake tightly in cling film and store it in the fridge for up to 3 days. It might dry out a bit, so maybe consider a drizzle of extra almond glaze recipe to perk it up.
Freezing: Yep, you can freeze it! Wrap individual slices in cling film, then foil, and freeze for up to 2 months. Thaw completely before serving.
Reheating: If it's been in the fridge, a quick zap in the microwave (about 10-15 seconds ) will soften it up.
Or, pop it in a low oven ( 175° C / 350° F ) for a few minutes.
Variations: Tailor It to Your Taste
Want to mix things up? No problem! Here are a couple of ideas:
Dietary Adaptations: If you are looking at a gluten-free easter cake , try a gluten-free flour blend with added xanthan gum.
For a vegan version, you can also use plant based milk and butter, and replace the eggs with flax eggs.
Seasonal Ingredient Swaps : Get creative with the candied fruit cake . If you don't fancy orange peel, try dried cranberries or apricots. For a Springtime baking twist, use some seasonal produce.
Nutrition Basics: A Little Treat
Let's be real, this easter cake is a treat. Indulge in your Easter dessert recipes . But here's a rough idea of what you're looking at (per slice): Calories: 400-450, Fat: 20g, Sugar: 25g.
Basically, it's a happy dose of carbs and sugar perfect for an Easter baking celebration. Now, go forth and bake this Colomba Pasquale! I promise, it's easier than it looks, and the results are totally worth it.
Happy Festive cake recipes , my friends!
Frequently Asked Questions
What exactly is this Italian Easter cake anyway? Is it anything like a Simnel cake?
The Colomba Pasquale, or Easter Dove Cake, is a traditional Italian sweet bread, a bit like a panettone. It's made with a rich, yeasted dough, studded with candied citrus and topped with a crunchy almond glaze.
Think of it as Italy's answer to our Simnel cake, but with a lighter, airier texture, no marzipan layer and more of a subtle citrus flavour. It's traditionally shaped like a dove to symbolise peace!
My easter cake dough isn't rising! What am I doing wrong?
Patience, young Padawan! Dough rising issues are common. Make sure your yeast isn't expired it should be nice and bubbly when activated. Also, dough thrives in a warm (but not hot) environment. Pop your bowl in a slightly warm oven (turned OFF, of course!) or near a radiator.
If it's still stubborn, give it some extra time; sometimes the yeast just needs a bit more encouragement.
Can I make this easter cake ahead of time? How should I store it?
Absolutely! The Colomba Pasquale is best enjoyed within a few days of baking. To store it, wrap it tightly in cling film or keep it in an airtight container at room temperature. It will keep for up to 3-4 days. You could also freeze it for longer storage; just wrap it well to prevent freezer burn.
I'm not a fan of candied peel. Can I substitute it in the Easter cake recipe?
No worries, you're not alone! Candied peel can be a bit Marmite (you either love it or hate it). You can absolutely substitute it with other dried fruits like raisins, dried cranberries, chopped dried apricots or even chocolate chips for a bit of a twist.
Just use the same total quantity to keep the dough consistency right.
Is there a healthier version of Easter cake I could make?
While it's a treat, you can make some tweaks! Try reducing the sugar slightly or using a natural sweetener like honey or maple syrup (though this might affect the texture a little). Whole wheat flour could replace some of the all-purpose flour for added fibre, though expect a denser result.
And remember, portion control is key a small slice of this delicious cake is perfectly acceptable!
Can I make this Easter cake recipe gluten-free?
Yes, you can adapt it! Substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend that contains xanthan gum. Xanthan gum is essential for mimicking the elasticity of gluten.
Be mindful that the texture might be slightly different, potentially a bit denser, but you can still enjoy a delicious gluten-free Colomba!
Colomba Pasquale Italian Easter Dove Cake
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 425 |
|---|---|
| Fat | 20g |
| Fiber | 2g |