Provençal colombier for Pentecost

A recipe from cooking-ez.com

For 1 colombier, you will need:

• 1 50 g butter
• 2 150 g Marzipan (almond paste)
• 3 3 Eggs
• 4 30 g flour
• 5 1 orange
• 6 100 g candied fruit
• Total weight: 780 grams

Times:

Preparation	Cooking	Start to finish
35 min.	35 min.	1 hour 6 min.

Step by step recipe

• 1: Melt 50 g butter over low heat, then take off the heat and leave to cool.
• 2: Cut 150 g Marzipan (almond paste) into small pieces and put into a food-processor bowl.
• 3: Add the first egg.
• 4: Start beating slowly at first, then increase the speed.
  Add the other eggs one at a time, about 5 minutes apart...
• 5: ...until the mixture is light and well aerated.
  This beating takes about 15 minutes.
  Preheat the oven to 360°F (180°C).
• 6: Sieve 30 g flour into the mixture.
  Fold in gently.
• 7: Add the melted butter, which should be nearly cold, and the zest of 1 orange.
• 8: Mix in gently.
• 9: Use a 7" (18 cm) springform tin and lay a circle of cooking parchment in the bottom, as the columbier tends to stick during cooking.
• 10: Pour the mixture into the tin.
• 11: Scatter 100 g candied fruit evenly over the top.
• 12: Bake for about 30 minutes.
• 13: Leave to cool in the tin. Turn the columbier out carefully, as it is very fragile.

Remarks

You can create an attractive effect when the cake is turned out by scattering a handful of sliced almonds in the bottom of the tin on top of the cooking parchement (stage 9).
If you don't have an orange, you can use the zest of a lemon instead.

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