Easter Dove Cake (Colomba di Pasqua Veloce)
Category: Yeast Baked Goods
Servings: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 250g |
| Sugar | 100g |
| Fresh Brewer’s Yeast | 12g |
| Orange Zest | 1 |
| Lemon Zest | 1 |
| Vanilla Bean | 1 |
| Fine Salt | 2g |
| Water | 90g |
| Manitoba Flour (additional) | 50g |
| Eggs | 2 |
| Rum | 12g |
| Butter | 100g |
| Candied Orange Peel | 40g |
| Raisins | 40g |
| Shelled Almonds | 40g |
| Whole Hazelnuts (peeled) | 40g |
| Brown Sugar | 50g |
| Cornstarch (Cornflour) | 8g |
| Fine Cornmeal (Fioretto Flour) | 15g |
| Egg Whites | 50g |
| Sugar Granules (for topping) | as needed |
| Almonds (for topping) | as needed |
Instructions
Step 1: Preparing the Dough
To begin your Easter Dove Cake, place 250g of Manitoba flour and 100g of sugar into the bowl of a stand mixer. Add the fresh yeast, the zest of one orange, the zest of one lemon, and the seeds from a vanilla bean pod. Start mixing at a low speed using the paddle attachment.
Step 2: Incorporating Liquids
Gradually add the 90g of water, pouring it in slowly to incorporate smoothly into the flour mixture. Once combined, switch the paddle attachment for the dough hook. Knead the dough for about 5 minutes until it starts coming together.
Step 3: Adding Salt and Flour
Add 2g of fine salt to the dough and knead further. Next, introduce the remaining 50g of Manitoba flour into the mixture. Keep working the dough to ensure everything is fully incorporated and smooth.
Step 4: Adding Eggs and Butter
Incorporate the eggs one at a time, ensuring each egg is fully absorbed before adding the next. Once the eggs are incorporated, begin adding the softened butter in small pieces. Allow each piece of butter to be fully absorbed into the dough before adding the next. This step can take about 15 minutes of kneading, so be patient, as it’s essential for achieving a smooth, elastic dough.
Step 5: Enriching the Dough
Now, fold in the candied orange peel and raisins that have been soaked in orange juice. Make sure to drain them well before adding them to the dough. Knead briefly until the fruit is evenly distributed throughout.
Step 6: First Rising
Transfer the dough to a buttered bowl, cover it with plastic wrap, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
Step 7: Shaping the Cake
Once the dough has risen, gently deflate it and turn it out onto a well-buttered work surface. Using a bench scraper (or a spatula), divide the dough into two equal portions. Take the first portion and flatten it with your hands, then roll it into a cylinder. Place this piece of dough into the center of a dove-shaped baking pan to form the “body” of the dove.
Step 8: Shaping the Wings
Repeat the same process with the second piece of dough, but this time place it on either side of the first portion to create the “wings” of the dove. The dough should just fill the pan, leaving some space for expansion during the second rise.
Step 9: Second Rising
Cover the shaped dough with plastic wrap and let it rise for another 2 hours, or until it is about 1.5 cm below the rim of the pan.
Step 10: Preparing the Topping
While the dough is rising, prepare the topping. In the bowl of a food processor, combine the hazelnuts, almonds, cornstarch, and fine cornmeal. Process until the mixture forms a crumbly texture. Transfer it to a bowl and fold in the egg whites. Use electric beaters to whisk until you achieve a smooth, homogenous, and creamy topping.
Step 11: Decorating the Cake
Once the dough has completed its second rise, spread the prepared topping evenly over the surface of the dough. Sprinkle with granulated sugar and scatter additional whole almonds for an extra touch of elegance.
Step 12: Baking the Colomba
Preheat your oven to 160°C (320°F) in static mode. Place the dove cake in the oven and bake for 50 minutes. After this time, cover the cake with a sheet of aluminum foil and continue baking for an additional 10 minutes. This ensures the cake bakes evenly without over-browning the topping.
Step 13: Cooling and Serving
Remove the Colomba di Pasqua from the oven and let it cool in the pan for a few minutes. Carefully transfer it to a wire rack to cool completely. Once fully cooled, it’s ready to be served and enjoyed by your family and friends.
Tips for a Perfect Easter Dove Cake:
- Patience During Rising: Ensure you allow enough time for both rises. The dough will expand beautifully if given proper time and warmth.
- Butter Incorporation: The butter needs to be absorbed slowly. Don’t rush this process, as it helps the dough reach the perfect texture.
- Topping Variations: You can experiment with different nuts or even add some candied fruit to the topping for extra flavor.
Enjoy this delicious, sweet, and fragrant Colomba di Pasqua as part of your Easter celebrations. It’s the perfect dessert to share with loved ones during the festive season.
