Traditional Foods of Italy- Colomba Pasquale, Italian Easter Cake
Enjoy a light and fluffy Colomba Pasquale with a rich citrus zing, made easily in a pressure cooker.
Equipment
- 1 Pressure cooker
- 1 Baking mold For shaping
- 1 Large bowl
Ingredients
Main ingredients
- 500 grams All-purpose flour
- 200 grams Sugar
- 200 grams Unsalted butter softened to room temp
- 4 large Eggs
- 150 ml Warm milk
- 20 grams Fresh yeast
- 100 grams Candied orange peel chopped
- 100 grams Candied lemon peel chopped
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 50 grams Slivered almonds for topping
- Powdered sugar to dust
Instructions
Instructions
- Dissolve fresh yeast in warm milk in a large bowl.
- Mix in sugar, eggs, and softened butter until combined smoothly.
- Add flour, salt, vanilla, and almond extracts gradually, mixing till dough pulls away from the bowl.
- On a floured surface, knead the dough for about 10 minutes until smooth.
- Fold in chopped candied orange and lemon peels evenly.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise until doubled, about 2 hours.
- Preheat oven to 180°C (350°F).
- Shape the dough like a dove and place in colomba mold, let rise for 30 minutes.
- Brush top with beaten egg and sprinkle with slivered almonds, bake for 30 minutes until golden.
Notes
For an extra citrus aroma, grate fresh orange zest into your dough. This cake pairs wonderfully with coffee.