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Provençal colombier for Pentecost


Provençal colombier for Pentecost
The "colombier" (dove cake) is a traditional cake for Pentecost from the south of France, flavoured with orange and almonds.

This very moist cake is quite dense as it is made with marzipan (almond paste).

It can be eaten on its own or as a dessert, with or without ice cream.
9,5434.4/5 for 24 ratings
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Last modified on: October 8th 2017

For 1 colombier, you will need:

Change those ingredients for: 1 colombier 2 colombiers 3 colombiers

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
31 min.35 min.1 hour 6 min.
Keeping: Several days at room temperature, covered with plastic film.
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Step by step recipe


Stage 1 - 5 min.
Provençal colombier for Pentecost : Photo of step #1
Melt 50 g butter over low heat, then take off the heat and leave to cool.

Stage 2 - 3 min.
Provençal colombier for Pentecost : Photo of step #2
Cut 150 g Marzipan (almond paste) into small pieces and put into a food-processor bowl.

Stage 3 - 1 min.
Provençal colombier for Pentecost : Photo of step #3
Add the first egg.

Stage 4 - 15 min.
Provençal colombier for Pentecost : Photo of step #4
Start beating slowly at first, then increase the speed.

Add the other eggs one at a time, about 5 minutes apart...

Stage 5
Provençal colombier for Pentecost : Photo of step #5
...until the mixture is light and well aerated.

This beating takes about 15 minutes.

Preheat the oven to 360°F (180°C).

Stage 6 - 2 min.
Provençal colombier for Pentecost : Photo of step #6
Sieve 30 g flour into the mixture.

Fold in gently.

Stage 7 - 2 min.
Provençal colombier for Pentecost : Photo of step #7
Add the melted butter, which should be nearly cold, and the zest of 1 orange.

Stage 8 - 3 min.
Provençal colombier for Pentecost : Photo of step #8
Mix in gently.

Stage 9 - 3 min.
Provençal colombier for Pentecost : Photo of step #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.

Stage 10 - 1 min.
Provençal colombier for Pentecost : Photo of step #10
Pour the mixture into the tin.

Stage 11 - 1 min.
Provençal colombier for Pentecost : Photo of step #11
Scatter 100 g candied fruit evenly over the top.

Stage 12 - 30 min.
Provençal colombier for Pentecost : Photo of step #12
Bake for about 30 minutes.

Stage 13
Provençal colombier for Pentecost : Photo of step #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 (step 9).

If you don't have an orange, you can use the zest of a lemon instead.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Free interpretation of a recipe by Gaston Lenôtre.

More recipes?

This recipe uses (among others)
Marzipan (almond paste)Marzipan (almond paste): You can get more informations, or check-out other recipes which use it, for example: Fraisier (French strawberry cake), Piped petits-fours, Arizona cupcakes, Little Christmas biscuits, Agen prune cake, ... All
Candied fruitCandied fruit: You can check-out other recipes which use it, like for example: Sicilian Epiphany Pie, Hazelnut and orange cake, Panettone, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Pistachio shortbread biscuits, Spaghetti with mussels and basil, Tatin apples with mascarpone cream, Corsican tarts, Fish in white wine, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Spinach and Comté Loaf, Meatballs, Almond macaroon cake, Old style brioche, Cigarettes Russes (Piroulines), ... All

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