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.
66 K 4.3/5 (29 reviews)
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Last modified on: December 30th 2019
For 1 colombier, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Cooking: 35 min.
All in all: 1 hour 6 min.
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Step by step recipe


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

Stage 2 - 3 min.
Provençal colombier for Pentecost
Cut 150 g marzipan (almond paste) into small pieces and put into a food-processor bowl.

Stage 3 - 1 min.
Provençal colombier for Pentecost
Add the first egg.

Stage 4 - 15 min.
Provençal colombier for Pentecost
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
...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
Sieve 30 g flour into the mixture.

Fold in gently.

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

Stage 8 - 3 min.
Provençal colombier for Pentecost
Mix in gently.

Stage 9 - 3 min.
Provençal colombier for Pentecost
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
Pour the mixture into the tin.

Stage 11 - 1 min.
Provençal colombier for Pentecost
Scatter 100 g candied fruit evenly over the top.

Stage 12 - 30 min.
Provençal colombier for Pentecost
Bake for about 30 minutes.

Stage 13
Provençal colombier for Pentecost
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 Change to a man
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)
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