Enjoy the authentic gluten-free and lactose-free Colomba: an Italian Easter cake with selected ingredients. Try it now for a healthy and delicious tradition!
Glaze procedure: ~Combine all ingredients and leave covered in the fridge or in a not too warm place
Colomba procedure: ~Mix the softened butter with honey, citrus zests, vanilla, and the vial.
Dissolve the yeast with lukewarm water and pour in all the flour, slowly add the eggs in a stream, the salt, and the flavored butter (a little at a time)
Once everything is combined, add raisins and chips.
On a greased surface and with oiled hands, place the dough and divide it in two.
Shape into two "sausages" that are overlapped in the mold forming a cross (they must be long enough to reach the edges of the mold)
Place the mold with the dough in a cake carrier whose lid should be steamed (place a pot of water to heat and pass the lid of the cake carrier over it so it condenses).
Close and place in the oven (preheated to 25°C) with the light on for 2 hours. Glaze and bake for 60 min at 150°C.
Place upside down by skewering it with rods and let it cool. Now just enjoy it!
Colomba mold
Covered with a cloth and food bag to keep them soft
Italy
| Energy (kcal) | 288.4 |
| Carbohydrates (g) | 47.22 |
| of which Sugars (g) | 15.71 |
| Fat (g) | 8.67 |
| of which Saturates (g) | 4.02 |
| Protein (g) | 7.04 |
| Fiber (g) | 1.12 |
| Sale (g) | 0.09 |
