This is the first of a segment I call “Recipes with Friends”. The idea is that one of my wonderful friends who are also wonderful cooks or bakers will share a recipe with us and write a little bit about the recipe. Well, one particularly wonderful friend is an online penpal, named Max. He is from Italy and we’ve been online friends for 9 or 10 years. Max is a self-proclaimed-not-so-good-cook, although I think he is probably a better cook than he gives himself credit. So, I’m letting him off the hook and didn’t ask him to bake this delicious Colomba di Pasqua Italian Easter Cake, but I will give him credit for the idea.
Max has encourage me to start this blog to share my recipes, he’s given me advice and shared his opinion on many topics, so I found it fitting that the first “Recipes with Friends” includes something about him. Max and I share a fondness of nice shoes. I don’t have many opportunities to wear them these days, but Max likes to tease me and send me pictures of all the beautiful shoes he would buy for me if I lived in Italy. I must say, he has exquisite taste in shoes and is very fashionable.
We’ve talked about recipes and different food stuffs over the years. I’ve shared recipes and pictures of my creations with him. He has even shared some with me. This recipe is not one of them, however. When chatting of Easter plans he told me of this Easter cake he bought to take to his mother for the holiday. I’d never heard of it, so naturally, I looked it up. This was mere hours ago and I was quite intrigued. Usually when I want to experiment with a new recipe, I scour through the many recipes I have saved, look online and through my favorite cookbooks. I look for something that stands out as different then compile a list of ingredients. Next, I decide how large of a recipe I want to make and figure out how much of everything I will need. I try the recipe and make adjustments that suit my tastes. Sometimes it’s a hit. Other times I need to start over and create something from scratch. I looked at a few recipes for this cake, but chose to try the first one I came across that had an English translation (www.academiabarilla.com). It was nice to have the translation, but the measurements were still in weight, so I hope my conversions are right or, at least, close. This is one of those times I wish I had a scale. Anyway, it’s baking in the oven as I write this and it smells heavenly.
While the bread is baking, I’m reading some articles about the Colomba, which is the counterpart to the Christmas Panettone and Pandoro. Colomba is Italian for Dove by the way. Colomba di Pasqua translates to Easter Dove. This bread is supposed to be formed into a dove-shaped mold, unfortunately, I do not have one of those either, so I shaped it by hand. We’ll see what it looks like when it’s done baking.
That doesn’t look anything like a dove. Well, maybe if you squint and tilt your head. Well, maybe not. But, it’s not bad for a spur of the moment, first attempt challenge. I just sampled a piece and it’s really very good. In the short amount of time that I’ve had to research this recipe, I have found that a traditional Colomba di Pasqua uses natural yeast and has an average rising time of 30 hours. Wow! 30 hours. I didn’t start this recipe early enough for that. I used a rapid rising instant yeast and the standard rising time of allowing for the dough to double in size before the next step. Maybe I’ll plan ahead next time and try the natural yeast instead.
Colomba di Pasqua
A quicker version of the traditional Italian Easter cake.
- 3 1/3 cups flour
- 9 tbsp butter
- 1/2 cup + 2 tsp sugar
- 2 packets rapid rise instant yeast
- 1/2 cup + 1 tbsp warm water
- 5 oz mixed candied fruit (I used raisins and candied pineapple)
- almonds and pearl sugar for sprinkling on top
- 1 pinch salt
Dissolve the yeast in a 1/2 cup warm water and gradually add 1 1/2 cups of flour. Set aside in a warm place and allow to rise to double the size (approximately one hour). This is the starter dough.
In a separate bowl add the remaining flour, 3 well beaten eggs, sugar, salt and melted butter. Add this mixture to the starter dough and knead until incorporated. Set aside in warm place, cover with a towel, and allow dough to rise until it doubles in size again (approximately one hour).
Preheat oven to 350 degrees.
Sprinkle flour over the raisins and candied pineapple and shake off the flour. This removes the stickiness from the fruit and will make it easier to fold into your dough.
Beat the remaining egg with 1 tbsp of water to coat the top of the dough.
When the dough has doubled in size, fold in the fruit. Be careful not to over knead the dough. Using a dove-shaped bread mold, shape the dough (or make a rough shape by hand if you don't have a mold) and place on a baking sheet lined with parchment paper. Using a pastry brush, coat the top and sides of the loaf. Sprinkle the almonds and pearl sugar on top of the loaf.
Bake the loaf for approximately 30 minutes.
When the loaf is done baking, allow to cool to room temperature before enjoying.
Have you ever had Colomba di Pasqua before? Have you tried this recipe? Please comment below and let me know how this compares. Look for updates in the future as I’ll be experimenting with this recipe again.