Forget Easter eggs this year and treat everyone to a fresh Colomba Pasquale. This simple 3-hour recipe creates a bake that is both rich and light.

Made with butter, eggs, and a high-protein organic Type “0” Manitoba flour, it has all the texture you would expect from a traditional Italian festive cake, along with a wonderful fragrance of orange, mandarin, lemon, and vanilla from the Fiori di Sicilia.

If possible, use osmotolerant yeast, as it is specifically designed to perform well in enriched doughs containing butter and eggs.

Makes: 8 × 100g Colomba Pasquale cakes, or 1 × 750g Colomba Pasquale

You will need: 

• 8 × 100g Colomba Pasquale cases
  or
• 1 × 750g Colomba Pasquale case

Equipment

• Large bowl
• Mixer fitted with dough roller or paddle
• Spatula
• Clean tea towel
• Foil

Method

1. Prepare the Proofing Bowl - Generously coat a mixing bowl with melted butter and set aside.

2. Mix and Autolyse the Dough - Combine the flour, sugar and yeast with the eggs in the bowl of a mixer fitted with a dough roller or paddle attachment. Mix on low speed for a couple of minutes, or until the mixture has just come together.

Then allow the dough to autolyse (rest) for 10 minutes.

3. Develop the Dough - Add the salt and continue mixing on low speed for 10–12 minutes. To check gluten development, pull a small piece of dough, it should be elastic and stretch without breaking.

Gradually add the water during the final 5 minutes of mixing, once the gluten has begun to develop.

4. Incorporate the Butter - Without turning off the mixer, add the butter gradually. Once fully incorporated, increase the speed to high and mix until the dough becomes smooth and satiny.

You may need to stop and scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly mixed.

5. Add Flavourings - Once the dough is smooth and elastic and pulling away from the sides of the bowl, add the candied peel and Fiori di Sicilia. Mix for a further minute until evenly distributed.

6. First Proof - Transfer the dough to the prepared bowl, cover with a clean tea towel and leave to rise in a warm place for about 1 hour.

Ensure the area is not too warm, as this may cause the butter to melt and affect the dough.

7. Shape and Second Proof - Gently remove the dough from the bowl and shape it lightly, keeping any seams underneath. Place into the Colomba case.

Cover with a clean tea towel and leave to rise until doubled in size,  around 1 hour, depending on your kitchen temperature.

8. Prepare the Topping - Mix the egg whites, caster sugar and ground almonds together and gently spread over the top of the Colomba.

Arrange the  almonds to form the traditional shape, then sprinkle with pearl sugar.

9. Bake - Preheat your oven to 175°C / Gas Mark 4 about 30 minutes before baking.

Bake for 40–45 minutes. Cover with foil for the final 20 minutes to prevent over-browning.

The Colomba is ready when golden brown. Test by inserting a metal skewer into the centre, it should come out clean. If not, return to the oven until fully baked.

If using a fan oven, take extra care as the sugar topping may catch. Cover with foil if needed.

10. Cool and Store - Allow to cool completely before serving.

Once cooled, the Colomba can keep for up to 4 days in an air tight container.