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Perfect Italian Colomba Cake Recipe with Candied Orange Peel and Almond Glaze

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A traditional Italian Easter cake with a light, fluffy texture, featuring candied orange peel and topped with a crackly almond glaze. This recipe is streamlined for ease and perfect for celebrations.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (440g), sifted
  • ¾ cup granulated sugar (150g)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ¾ cup whole milk (180ml), warmed to about 110°F (43°C)
  • 6 tablespoons unsalted butter (85g), softened
  • 3 large eggs, room temperature
  • Zest of 1 large orange
  • 1 teaspoon almond extract
  • ½ teaspoon salt
  • ½ cup candied orange peel (75g), chopped
  • 1 cup powdered sugar (120g), sifted
  • 1 large egg white
  • ¼ cup whole almonds (30g), roughly chopped or whole
  • 1 tablespoon honey

Instructions

  1. Activate the yeast by combining warm milk (110°F / 43°C), active dry yeast, and 1 teaspoon sugar in a small bowl. Let sit for 5-10 minutes until foamy.
  2. In a stand mixer bowl, combine sifted flour, remaining sugar, and salt. Attach dough hook.
  3. Pour in yeast mixture, eggs, softened butter, orange zest, and almond extract. Mix on low speed until combined.
  4. Increase speed to medium and knead for 8-10 minutes until dough is smooth, elastic, and slightly sticky. Add a teaspoon of warm milk if too dry.
  5. Shape dough into a ball, place in a greased bowl, cover with towel or plastic wrap, and let rise in a warm place for 1 to 1 ½ hours until doubled.
  6. Punch down dough gently and transfer to floured surface. Fold in chopped candied orange peel carefully.
  7. Divide dough into two parts: larger for body, smaller for wings if using a Colomba mold. Place in loaf pan or mold, shape wings on top, cover and let rise for 30-45 minutes.
  8. While dough rises, whisk powdered sugar, egg white, and honey until smooth and glossy to prepare almond glaze.
  9. Preheat oven to 350°F (175°C). Brush almond glaze over dough and sprinkle almonds on top.
  10. Bake for 35-40 minutes, tenting with foil if browning too quickly. Cake should be golden and spring back when pressed.
  11. Cool on a rack for at least 1 hour before slicing.

Notes

Use warm ingredients for better yeast activation. Do not over-knead the dough to avoid toughness. Proof dough in a warm, draft-free spot. Fold candied peel gently to preserve air bubbles. Tent with foil if almond glaze browns too fast. Let cake rest at least 1 hour before slicing for best texture.

Nutrition

Keywords: Colomba cake, Italian Easter cake, candied orange peel, almond glaze, traditional Italian dessert, almond extract, festive cake

Find it online: https://elaraeats.com/perfect-italian-colomba-cake-recipe-with-candied-orange-peel-and-almond-glaze-easy-guide/