One more surprise before Easter… A soft, fragrant Colomba filled with silky orange-lemon cream and topped with a zesty orange glaze 🍊🍋🕊️
Perfect for your Easter table!
InstaRecipe
Ingredients
For the colomba (dove-shape 750 gr or a baking tin of 20cm diameter)
- 300 gr flour “00” type
- 3 eggs
- 90 gr sunflower oil
- 170 gr (lactose-free for me) milk
- 150 gr browns sugar
- 1 lemon zest
- 1 orange zest
- 15 gr baking powder
For the orange-lemon curd
- 50ml lemon juice
- 50ml orange juice
- 40g sugar
- 20g flour
For the orange glaze
- 10–11 tsp orange juice
- 125g powdered sugar
Procedure
- Separate the egg whites from the yolks.
- Whisk yolks with sugar + zests. Add oil, milk, flour, and baking powder.
- Beat egg whites until fluffy, fold gently into the batter. Pour into your baking tin.
- Bake at 180°C (356°F) for ~40 min (cover with foil if it browns too fast). Let cool.
- For the cream: Mix citrus juices, sugar, and flour in a small saucepan. Cook over low heat, stirring, until thick and smooth. Let it cool a bit.
- Once the cake is cool, poke holes with the bottom of a wooden spoon and fill with the citrus cream using a sac-à-poche.
- For the glaze: mix powdered sugar with orange juice gradually until smooth. I used about 4 tbsp for a light, thin glaze — if you prefer a thicker layer with a bit of crust, use just 2–3 tbsp instead. Spoon over the Colomba and let it set.
Aroma di cannella 