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.
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.
24K 24 4.4
Last modified on: December 30th 2019
Keywords for this recipe:CakeSoftOrangeAlmondsMarzipanEggsFor 1 colombier, you will need:
- 0
50 g butter - 1
150 g Marzipan (almond paste) - 2
3 eggs - 3
30 g flour - 4
1 orange - 5
100 g candied fruit - Total weight: 780 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 31 min. | 35 min. | 1 hour 6 min. |
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Step by step recipe
Stage 1 - 5 min.
Melt 50 g butter over low heat, then take off the heat and leave to cool.
Stage 2 - 3 min.
Cut 150 g Marzipan (almond paste) into small pieces and put into a food-processor bowl.
Stage 3 - 1 min.
Add the first egg.
Stage 4 - 15 min.
Start beating slowly at first, then increase the speed.
Add the other eggs one at a time, about 5 minutes apart...
Add the other eggs one at a time, about 5 minutes apart...
Stage 5
...until the mixture is light and well aerated.
This beating takes about 15 minutes.
Preheat the oven to 360°F (180°C).
This beating takes about 15 minutes.
Preheat the oven to 360°F (180°C).
Stage 7 - 2 min.
Add the melted butter, which should be nearly cold, and the zest of 1 orange.
Stage 8 - 3 min.
Mix in gently.
Stage 9 - 3 min.
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.
Pour the mixture into the tin.
Stage 11 - 1 min.
Scatter 100 g candied fruit evenly over the top.
Stage 12 - 30 min.
Bake for about 30 minutes.
Stage 13
Leave to cool in the tin. Turn the columbier out carefully, as it is very fragile.
Keeping
Several days at room temperature, covered with plastic film.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,409 Kcal or 5,899 Kj | 30 gr | 166 gr | 70 gr |
| 70 % | 12 % | 16 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 181 Kcal or 758 Kj | 4 gr | 21 gr | 9 gr |
| 9 % | 1 % | 2 % | 1 % |
| Per colombier | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,409 Kcal or 5,899 Kj | 30 gr | 166 gr | 70 gr |
| 70 % | 12 % | 16 % | 11 % |
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Source
Free interpretation of a recipe by Gaston Lenôtre.
This recipe uses (among others)
 | Marzipan (almond paste): You can get more informations, or check-out other recipes which use it, for example: Agen prune cake, Fraisier (French strawberry cake), Little Christmas biscuits, Arizona cupcakes, How to make marzipan decorations, ... All |
 | Candied fruit: You can check-out other recipes which use it, like for example: Panettone, Hazelnut and orange cake, Sicilian Epiphany Pie, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Langoustine gratin, Sautéd broccoli with ham, Doughnuts, Poppy seed and lemon cake, Apple custard tart, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Bechamel sauce, Prune Far, Vegetable clafoutis, Moist chocolate cake, Hazelnut and orange cake, ... All |
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