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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.

6,6354.4/5

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Last modified on: October 8th 2017

For 1 colombier, you will need:

How long does it take?

PreparationCookingStart to finish
31 min.35 min.1 hour 6 min.
Preservation: Several days at room temperature, covered with plastic film.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

1 Provençal colombier for Pentecost : Photo of step #1Melt 50 g butter over low heat, then take off the heat and leave to cool. 5 min.
2 Provençal colombier for Pentecost : Photo of step #2Cut 150 g Marzipan (almond paste) into small pieces and put into a food-processor bowl. 3 min.
3 Provençal colombier for Pentecost : Photo of step #3Add the first egg. 1 min.
4 Provençal colombier for Pentecost : Photo of step #4Start beating slowly at first, then increase the speed.

Add the other eggs one at a time, about 5 minutes apart...
15 min.
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).
6 Provençal colombier for Pentecost : Photo of step #6Sieve 30 g flour into the mixture.

Fold in gently.
2 min.
7 Provençal colombier for Pentecost : Photo of step #7Add the melted butter, which should be nearly cold, and the zest of 1 orange. 2 min.
8 Provençal colombier for Pentecost : Photo of step #8Mix in gently. 3 min.
9 Provençal colombier for Pentecost : Photo of step #9Use a 7" (18 cm) springform tin and lay a circle of cooking parchment in the bottom, as the columbier tends to stick during cooking. 3 min.
10 Provençal colombier for Pentecost : Photo of step #10Pour the mixture into the tin. 1 min.
11 Provençal colombier for Pentecost : Photo of step #11Scatter 100 g candied fruit evenly over the top. 1 min.
12 Provençal colombier for Pentecost : Photo of step #12Bake for about 30 minutes. 30 min.
13 Provençal colombier for Pentecost : Photo of step #13Leave 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

Whole recipe
CaloriesProteins CarbohydratesFats
197344 gr222 gr101 gr
99 %17 %21 %15 %
Per 100 g
CaloriesProteins CarbohydratesFats
2445 gr27 gr13 gr
12 %2 %3 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 colombier : 4.63 €

Note : These prices are only approximate.

Change currency:

Source: Free interpretation of a recipe by Gaston Lenôtre.
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More recipes?

This recipe use (among others)
Marzipan (almond paste)Marzipan (almond paste): You can get more informations, or check-out other recipes which use it, for example: Little Christmas biscuits, Piped petits-fours, How to make marzipan decorations, Agen prune cake, Arizona cupcakes, ... [All]
Candied fruitCandied fruit: You can check-out other recipes which use it, like for example: Panettone, Sicilian Epiphany Pie, ... [All]
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FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Wiener Schnitzel, Cheese tart, Hamburgers, Gâteau Basque , Oat shortbread biscuits, ... [All]

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