Italian Easter Dove Cake Recipe

Author: Veruska Anconitano, Award-Winning Food Travel Journalist, Sommelier & Outdoor LoverAuthor information
About the author
Veruska Anconitano
Veruska is a a food travel journalist with awards to her credit, such as World Best Food Travel Journalist. She holds a certification as a sommelier and she is also an ardent lover of the outdoors. Aside from this, Veruska is a Multilingual SEO and Localization Consultant and co-owns multiple websites that cater to a global audience.
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The Italian Easter cake, known as colomba, is a famous cake we Italians use to buy or make for Easter and the recipe can be really overwhelming because it takes time and effort. I came up with a much easier recipe to make a colomba without spending too much time in the kitchen.

Clearly the result is completely different and your cake will be much more similar to an Italian sponge rather than a proper dove but the taste is exactly the same.

Italian Easter Dove: ingredients for 1 (500g)

150 grams of sugar
300 grams of flour
100 grams of softened butter
zest of 1 lemon
3 eggs
1 glass of milk
1 teaspoon of baking powder
80 grams of mixed candied peels
50 grams of sliced almonds
1 small glass of liqueur to taste

For the icing
Icing sugar
sliced almonds

Italian Easter Dove: recipe

  1. Preheat the oven at its maximum power. Whisk butter and sugar then add the eggs, the zest of the lemon and half a cup of milk.
  2. Continue to beat with the blender until you have a cream and at the end add the candied peels, half of the almonds, liquor, flour and half a cup of remaining milk and baking powder.
  3. Continue to whisk until all the ingredients are thoroughly mixed.
  4. Pour the mixture into the mold (better if the mold is in the shape of a dove), sprinkle with sliced almonds and wet the surface with a mixture of water and powdered sugar.
  5. Bake at 190°C/374°F for 45 minutes or until the surface will be golden. Allow to cool and serve.

Preparation time: 2 hours

colomba veloce
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