Provençal colombier for Pentecost

Step by step recipe:

  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.
  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.
  3. 1 min.Provençal colombier for Pentecost : Photo of step #3
    Add the first egg.
  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...
  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. 2 min.Provençal colombier for Pentecost : Photo of step #6
    Sieve 30 g flour into the mixture.

    Fold in gently.
  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.
  8. 3 min.Provençal colombier for Pentecost : Photo of step #8
    Mix in gently.
  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.
  10. 1 min.Provençal colombier for Pentecost : Photo of step #10
    Pour the mixture into the tin.
  11. 1 min.Provençal colombier for Pentecost : Photo of step #11
    Scatter 100 g candied fruit evenly over the top.
  12. 30 min.Provençal colombier for Pentecost : Photo of step #12
    Bake for about 30 minutes.
  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.

Source:

Free interpretation of a recipe by Gaston Lenôtre.

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