Colomba di Pasqua

Sponge:

125ml Milk, lukewarm

1 package dried Yeast (7g)

100g Flour

Dough:

300g Flour

100g Almond flour

1 Egg

1 Egg yolk

80g Sugar

120g Butter, soft

Zest of a Mandarin or Orange

Zest of a Lemon

1 tsp Vanilla Extract

50g Raisin

50g Candied lemon peel

50g Orangeat

Almond glaze:

30g Almond flour

30g Caster sugar

2 Tbsp Corn starch

1 Egg white

ca.15 Almonds, whole

1-2 Tbsp Decorating sugar

 

Prep.time: ca 12 hours

Baking time: 45-50 minutes

You’ll need: Dough hook

 

  1. For the sponge, in a small bowl, mix yeast with milk and flour.
  2. Cover with cling film and let sit at room temperature for 8-10 hours.
  3. Attach dough hook to the Cooking Chef. Add sponge, flour, almond flour, egg, egg yolk, sugar, lemon and orange zest, vanilla extract, raisin, candied lemon peel and orangeat in the bowl and knead for 2-3 minutes on low seed.
  4. Add butter to the dough and knead the dough for 10 more minutes on medium speed.
  5. Cover bowl with cling film and let dough rise in a warm place for 2 hours.
  6. Butter a 25cm long loaf pan, and place the dough into the form.
  7. Cover with clean kitchen towel and let rise for 1 hour.
  8. Preheat oven to 160C (fan forced)
  9. For the almond glaze, mix almond flour, egg white, corn starch and caster sugar in a small bowl.
  10. Spread the glaze over the dough, sprinkle the top with decorating sugar and whole almonds.
  11. Bake cake for 45-50 minutes.

 

Baked in partnership with Kenwood Switzerland

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