Breakfast

Colomba Cake by Carmela

This Italian celebration cake of Easter is shaped as a beautiful dove, to depict peace, love and harmony. This recipe from our friend Carmela Serano Hayes, click on her photo to find more of her delicious recipes!
Cook with:
Filippo Berio Mild & Light in Colour Olive Oil
Serves: 8-10
Preparation time: 10 minutes
Cooking time: 45 minutes

Ingredients:

  • 3 large eggs
  • 150g caster sugar
  • 90g Filippo Berio Mild & Light Olive Oil
  • 170ml milk
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1 tsp almond essence
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 350g 00 flour or plain flour
  • 80g mixed fruit peel (Italian is preferable)
  • 30g whole almonds with skins on
  • Firm sugar to glaze, as required
  • Colomba paper case as per photo: 750g capacity (purchase online)

Method:

  1. Pre-heat the oven at above to 170C (fan-assisted).
  2. Separate the eggs.
  3. Whisk the whites until they have volumized, and fluffy. Set them aside.
  4. Add the sugar to the yolks and whisk until pale in colour. Approximately 2 minutes.
  5. Pour in the Filippo Berio Mild & Light Olive Oil and milk. Continue to whisk until fully incorporated.
  6. Add the zest (only) of both the orange and lemon. Retain the fruit and use them for future recipes.
  1. Spoon in the almond essence and vanilla extract. Continue to whisk until smooth.
  2. Sprinkle in the baking powder and flour. Continue to steadily whisk the mixture until smooth.
  3. Fold in the fluffy egg whites.
  4. Spoon in the mixed peel.
  5. Scrape the mixture into the colomba case and stud the almonds into the top with a sprinkle of the sugar all over for good measure.
  6. Bake until golden and cooked through, approximately 45 minutes.