Cooking-ez.com

1,536 easy and fully explained recipes, with +66K photos and 78 videos

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.
77 K 4.3/5 (29 reviews)
Grade this recipe:
duree1 hour 6 min. difficultéEasy prix4.55 € pour combien1 colombier ingredients6 Ingredients
Keywords:
Last modified on: December 30th 2019
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 1 colombier, you will need:
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 35 min.
All in all: 1 hour 6 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.
Provençal colombier for Pentecost : Stage 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 : Stage 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 : Stage 3
Add the first egg.
Stage 4 - ⌛ 15 min.
Provençal colombier for Pentecost : Stage 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 : Stage 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 : Stage 6
Sieve 30 g flour into the mixture.

Fold in gently.
Stage 7 - ⌛ 2 min.
Provençal colombier for Pentecost : Stage 7
Add the melted butter, which should be nearly cold, and the zest of 1 orange.
Stage 8 - ⌛ 3 min.
Provençal colombier for Pentecost : Stage 8
Mix in gently.
Stage 9 - ⌛ 3 min.
Provençal colombier for Pentecost : Stage 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 : Stage 10
Pour the mixture into the tin.
Stage 11 - ⌛ 1 min.
Provençal colombier for Pentecost : Stage 11
Scatter 100 g candied fruit evenly over the top.
Stage 12 - ⌛ 30 min.
Provençal colombier for Pentecost : Stage 12
Bake for about 30 minutes.
Stage 13
Provençal colombier for Pentecost : Stage 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.
Keeping: Several days at room temperature, covered with plastic film.
Source: Free interpretation of a recipe by Gaston Lenôtre.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %410 RDI=40 %180 RDI=30 %1,910 RDI=100 %7,990 RDI: 100 %
Per 100 g9 RDI=3 %50 RDI=5 %20 RDI=4 %240 RDI=10 %1,020 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, Nuts, egg, Gluten
How much will it cost?
  • For 1 colombier : 4.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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: Agen prune cake, How to make marzipan decorations, Arizona cupcakes, Little Christmas biscuits, Piped petits-fours, ... See them all 6

Candied fruit
Candied fruit

Like these other recipes: Sicilian Epiphany Pie, Fondant-iced pithivier, Panettone, Hazelnut and orange cake, ... See them all 4

Butter
Butter

Like these other recipes: Celeriac and mushroom gratin, Grandma Solange's biscuits, Pretzels, Hazelnut and orange cake, Bisto-style canapés, ... See them all 483

Flour
Flour

Like these other recipes: Special small breads, Sandwich bread, Chocolate almond cookies, Tea and white chocolate biscuits, Naan, ... See them all 207

Other recipes you may also like
Chocolate tart
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
November 16th 2013307 K 15 2 hours 30 min.
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
February 21th 2011326 K3.8 25 min.
Coconut paste
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
October 13th 2010308 K 14.2 15 min.
How to choose an avocado well
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you.
June 28th 2011198 K4.4 1 min.
Fruit salad
Fruit salad
To make a good fruit salad, there are three important points:
  1. Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).
  2. Remove absolutely all skins and seeds.
  3. Bring it all together with a good home made sugar syrup added to the fruit juices.
Here is a recipe which does all of that.
April 20th 2020400 K4.1 1 hour 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page