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Author: Antonio Maria Guerra
Colomba Cake
THE COMPLETE GUIDE TO THE EASTER SPECIALTY FROM MILAN
The Colomba cake is a sweet specialty with a soft dough, not very different from the famous Panettone. Invented in the early 1900s, it soon became a must for all Italians at Easter. Thanks to the invaluable help of its historical producers, we’re going to find out all about this delicacy, from the recipe to the variations, from the calories to the pairings … and much more. Enjoy reading!
What is colomba cake?
Colomba cake is a traditional Italian sweet bread made specifically to grace the tables of Italians during the Easter holidays. Although the origins of this specialty are lost in a distant past steeped in history and legend, the delicacy we know today began to be marketed in the 1930s by the Milanese confectioner Motta as a kind of ‘Easter version’ of Panettone. Its soft dough, covered with a delicious glaze and whole almonds, is made from flour, eggs, sugar, butter, and candied citrus peel. It is characterized by the shape of a dove with the wings outstretched: a symbol of peace, salvation, and resurrection in the Christian tradition.
Let’s find out the history of colomba cake and many curiosities in the article we dedicated to the origins of the exquisite Easter specialty.
A ‘pirottino’ for the colomba cake.
The characteristic shape of the colomba cake, a bird with its wings outstretched, is due to the paper mold in which it is baked. This mould has a nice name: ‘pirottino’, which, by the way, belongs to the same family of the one used to bake a close relative of this specialty: the famous panettone.
Colomba cake: the recipe. (hints)
Colomba, like many other specialties that are part of the Belpaese culinary heritage, requires great care and attention to detail in its preparation. Below are the main steps of the recipe.
01 – Start by making a pre-dough using flour, fresh brewer’s yeast (or sourdough starter), milk, and water.
02 – Let the dough rest until it has doubled in size.
03 – Make a first dough by enriching the pre-dough with additional flour, sugar, eggs, and good quality butter. It is then important to knead it to a smooth and elastic consistency.
04 – When the first dough has risen for about two hours, make the second, adding flavorings such as candied orange peel and vanilla. Some ‘schools of thought’ add sugar, butter, and egg yolks at this stage.
05 – Cut the dough and shape it into the characteristic dove shape. Put it in a paper mold and let it rise for a third time until it reaches the rim.
06 – Glaze the dove with a mix of almonds, sugar, and egg whites.
07 – Decorate with whole almonds and granulated sugar.
08 – Bake the cake in the oven at around 170°/180°C until it is an appetizing golden brown.
N.B. As always, the instructions given here are intended to give the reader a rough idea of the actual method of preparation. For more detailed information, it is best to visit one of the many sites specifically dedicated to illustrating recipes.
The preparation of Venetian galani in video.
This video shows (as usual, in a very nice way) how to make the original colomba cake, step by step. Our thanks go to the YouTube channel Chef Stefano Barbato, author and owner of the film.
Colomba cake: ingredients.
The main ingredients of the classic Colomba cake are flour, eggs, butter, and sugar. To these are added candied citrus peel, especially orange, which gives the characteristic aroma.
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Traditionally, natural yeast is used for leavening, although many modern recipes use brewer’s yeast or sourdough starter. A pinch of salt completes the dough. The surface of the cake is covered with an almond glaze and garnished with whole almonds and granulated sugar.
Colomba and panettone: similarities and differences.
There is no doubt that colomba and panettone are two mainstays of the Italian confectionery tradition, associated with the Easter and Christmas holidays respectively. Although they both have a very similar dough, made from flour, eggs, sugar, butter, and sourdough, they also have some differences that set them apart. Let’s examine them:
Shape: The panettone is characterized by a cylindrical shape with a domed top. The colomba, on the other hand, has a shape reminiscent of a dove in flight.
Dough: although the dough of the two cakes is very similar, that of the panettone usually contains raisins and candied citrus peel, while the colomba is characterized by the absence of raisins and the presence of candied orange peel.
Glaze: panettone has no glaze, while colomba has a crunchy glaze made of sugar and whole almonds.
Colomba cake: calories and nutritional values.
Colomba cake is certainly not famous for its low-calorie content: in fact, it contains around 400 calories per 100 grams. It is also true that this value can vary according to the recipe and the manufacturer. This specialty is very rich in carbohydrates (around 50 g per 100 g), which are undoubtedly a source of energy and contains around 15 g of fat, mainly from the butter and icing. There is also around 7 g of protein, due to the use of eggs in the dough.
Colomba cake: variants.
Nowadays it’s possible to buy many variants of the classic colomba cake. Among the most common are those without candied fruit. Quite popular are also those enriched with creams, such as puff pastry, chantilly, hazelnut, and eggnog creams. Some versions are flavored with liqueurs such as limoncello or Strega. As for the icing, in addition to the traditional one, made with almonds, there are some based on chocolate, and some others very special, such as the one with pistachio grains. In recent years, particular colombas, suitable for dietary needs, have become available: above all, the gluten-free one (for celiacs) and the lactose-free.
The savory colomba cake.
It’s not surprising that there is a savory version of most leavened desserts: this type of preparation lends in fact itself to rustic interpretations, often very whimsical. The colomba cake is no exception. One of its most popular and recent variants is made with puff pastry and stuffed with sausage, cheese and/or vegetables. There is also a colomba made with a tasty dough similar to brioche, which, in addition to flour, yeast, eggs, milk, and butter, contains other ingredients such as lard and grated pecorino cheese.
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The creativity of chefs has also given rise to many ‘fusion’ alternatives, such as the colomba-casatiello: a tasty mixture between the holiday cake and the Neapolitan Casatiello, enriched with cold cuts, cheese, and hard-boiled eggs.
How to enjoy colomba cake.
To enjoy the Colomba cake at its best, it is advisable to warm it slightly before serving. Placing the whole cake next to a source of heat, such as a radiator, for about 10 minutes will not only make it softer but will also allow the butter and aromas in the dough to fully express themselves, enhancing the flavors. Those with a sweet tooth can make this specialty a little more special by serving it with mascarpone cream or vanilla ice cream.
Colomba cake: wine pairings.
According to the recommendations of the A.I.S., the Italian Association of Sommeliers, the ideal wine for a dessert such as Colomba must be sweet enough to accompany it without covering its flavor. Better still, it should have fruity and aromatic notes.
Among the many possibilities, we suggest Moscato d’Asti, with its peach and acacia aromas, which goes well with the crunchy icing, or a Passito di Pantelleria, with its notes of fig and honey, which is perfect with candied fruit. Another option is Asti Spumante, which can contribute to its freshness, while Vin Santo, with its structure, can provide an interesting contrast.
Motta: contacts.
This article was made in collaboration with Bauli S.p.a., the company that owns the brand of Motta, the historical producer of the colomba cake.
Contacts
Address: Bauli S.p.A – Via Verdi 31 – 37060 Castel d’Azzano (VR) – Italia
Web:https://www.bauli.it/
Tel. : 800 888 166
Copyright information.
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Public Domain images
- ‘Antonio Vivaldi’, oil on canvas, 1723, unknown author (Wikipedia Link) {PD-Art} {PD-US}