Discover a unique Colomba Italian Easter Cake recipe with almonds, candied fruits, and a hint of rum. Perfectly soft, flavorful, and festive for Easter celebrations.
Ingredients:
3/4 cup whole almonds (roughly a generous handful)
3 cups (360 g) all-purpose flour
2 teaspoons baking powder
2/3 cup (140 g) sugar
3 large eggs
1/3 cup raisins (or to taste)
1 1/4 teaspoons almond extract
1/4 cup + 1 tablespoon (90 ml) rum
1/3 cup candied fruits (or to taste)
2 oz chocolate (optional, for garnish)
Zest of 1 medium orange
Zest of 1 medium lemon
2/3 cup (160 ml) milk
Vegetable oil for greasing
Instructions:
Preheat your oven to 350°F (180°C) and lightly grease a loaf or Colomba-shaped mold with vegetable oil.
Separate the egg yolks from the whites.
Whip the egg whites until stiff peaks form. In a separate bowl, beat the yolks with sugar until creamy.
Add the flour, milk, and rum to the yolk mixture and knead until smooth. Stir in the baking powder.
Fold in the almonds, candied fruits, orange and lemon zest, and almond extract.
Gently fold the whipped egg whites into the dough until fully combined.
Pour the batter into the prepared mold and smooth the top.
Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool before slicing and serving.
