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Colomba Pasquale

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Traditional Easter dessert from sunny Italy.

Ingredients:

4 cups of flour ./tr>

1 cup finely chopped candied orange peel 1 cup fine chopped candied orange peel/td> 1 cup ground peeled almonds 1 cup crystallized sugar

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3/4 cup warm milk 3/4 cup raisins 1/4 cup peeled almond slivers 4 large eggs 2 egg white 180 g of room temperature butter 4 tsp dry yeast 2 teaspoons salt 3 tablespoons of powdered sugar 2 tablespoons lemon zest 1 tbsp butter to grease the mold flour to dust the roll form

Procedure:

1. In a bowl mix together 2.5 teaspoons of yeast, milk and 1 cup of flour, let stand covered until the starter doubles in volume, which will be in about 1 hour
2. Then mix in the remaining yeast and flour, butter, whole eggs, lemon zest, salt, candied orange peel and raisins, add sugar
3. Make a smooth, slightly sticky dough, transfer to a buttered and floured bowl, and let rise again until doubled in volume, about 3 hours
4. Grease the mould with butter and flour, and fold the dough that has been flattened with your fist into the mould and use your fingers to spread it evenly over the mould
5. Leave to rise for about 3 hours
6. Beat together the ground almonds, the rest of the sugar and the egg whites, gently spread this mixture over the risen dough
7. Finally, sprinkle the surface with flaked almonds, granulated and icing sugar
8. First put the cake in a preheated oven at 200 °C and after 10 minutes reduce the temperature to 180 °C, bake for about 45 minutes
9.

Note:

1 cup = 250 ml

Note:

1 cup = 250 ml

Note:

1 cup = 250 ml