Colomba casalinga



  • 350 g    Flour farina azzurra
  • 3          Eggs
  • 1         orange
  • 1         lemon
  • 100 g   butter
  • 200 g   Sugar
  • 150 g   Almonds
  • 1        glass of almond liqueur
  • 1      sachet of baking powder
  • 1       glass of milk
  • 1        salt
  • 100 g   icing sugar


Whisk the yeast into the warm milk, then sift in the flour and combine it slowly with a spatula. At last, cover all with plastic wrap. Let rest for about 30 minutes. Whisk together the eggs, the yolks, and the sugar. Whisk in the butter, salt, vanilla, orange rind, lemon rind, orange extract, and add the flour at last. Mix all the ingredients. Transfer the dough in a buttered bowl and cover with plastic wrap. Let rest for 1 hour. When the dough is ready, remove from the bowl and transfer to a lightly floured work surface. Push and work lightly the dough to deflate, adding the minimum flour necessary, and keep the dough sticky. With a buttered dove-shaped pan. Add a strip of parchment paper across to facilitate removal of cake. Transfer the dough to the pan and spread uniformly. Cover with plastic wrap and set aside to rise again, for about 1 hour or until double. When the colomba is ready bake it for about 20 minutes at 190°.




AZZURRA tipo 00 1kg
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