Colomba Pasquale - Italian Easter Dove Cake

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 4 large eggs 4 large eggs
• 120ml (1/2 cup) whole milk 120ml (1/2 cup) whole milk
• 1 tablespoon active dry yeast 1 tablespoon active dry yeast
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon orange blossom water 1 teaspoon orange blossom water
• 100g (3/4 cup) candied orange peel, chopped 100g (3/4 cup) candied orange peel, chopped
• 100g (3/4 cup) candied lemon peel, chopped 100g (3/4 cup) candied lemon peel, chopped
• 100g (3/4 cup) blanched almonds, roughly chopped 100g (3/4 cup) blanched almonds, roughly chopped
• 50g (1/4 cup) pistachios, chopped 50g (1/4 cup) pistachios, chopped
• Pinch of salt Pinch of salt
• For the glaze: For the glaze:
• 100g (3/4 cup) powdered sugar 100g (3/4 cup) powdered sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Pearl sugar, for decoration Pearl sugar, for decoration

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 7g)
• Carbohydrates: 48g (Sugars: 20g)
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, lemon zest, orange zest, and salt.
3. 3.
   Add the softened butter, eggs, vanilla extract, and orange blossom water to the dry ingredients. Mix well.
4. 4.
   Gradually pour in the yeast mixture and knead the dough until it becomes smooth and elastic.
5. 5.
   Add the candied orange peel, candied lemon peel, almonds, and pistachios to the dough. Mix until evenly distributed.
6. 6.
   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 2 hours, or until it doubles in size.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Transfer the dough to a dove-shaped mold or shape it into a dove on a baking sheet lined with parchment paper.
9. 9.
   Let the dough rise for another 30 minutes.
10. 10.
    Bake the Colomba Pasquale in the preheated oven for 40-45 minutes, or until golden brown and cooked through.
11. 11.
    Remove the cake from the oven and let it cool completely on a wire rack.
12. 12.
    In a small bowl, whisk together the powdered sugar and lemon juice to make the glaze.
13. 13.
    Drizzle the glaze over the cooled Colomba Pasquale and sprinkle with pearl sugar.
14. 14.
    Allow the glaze to set before serving.

Treat your ingredients with care...

• Almonds — Make sure to blanch the almonds before chopping them to remove the skins and enhance their texture in the cake.
• Candied orange and lemon peel — If you can't find pre-made candied peel, you can make your own by simmering thin strips of orange and lemon peel in a simple syrup until they become translucent and tender.
• Orange blossom water — Use a high-quality orange blossom water to add a delicate floral aroma to the cake. Adjust the amount according to your preference.

Tips & Tricks

• For a more pronounced citrus flavor, you can add a teaspoon of freshly squeezed lemon juice to the dough.
• If you prefer a richer taste, you can substitute some of the butter with an equal amount of olive oil.
• To achieve a perfectly golden crust, brush the top of the cake with an egg wash before baking.
• If you don't have a dove-shaped mold, you can shape the dough into a round cake or use a regular loaf pan.
• Colomba Pasquale is best enjoyed within a few days of baking. To keep it fresh, store it in an airtight container at room temperature.

Serving advice

Serve Colomba Pasquale as a centerpiece dessert during Easter celebrations. Slice it into wedges and accompany each serving with a cup of freshly brewed coffee or a glass of sweet dessert wine.

Presentation advice

To enhance the festive appearance of Colomba Pasquale, dust the top of the cake with powdered sugar before drizzling it with the glaze. Arrange some whole almonds and candied fruits on top for an elegant touch.