Name: Provençal colombier for Pentecost
Prep time: 31 min
Cook time: 35 min
Total time: 1 h 6 min
Yield: 1 colombier
Cuisine: french
Ingredients: 50 g butter; 150 g Marzipan (almond paste); 3 eggs; 30 g flour; 1 orange; 100 g candied fruit

Step by step recipe:

5 min.
Melt 50 g butter over low heat, then take off the heat and leave to cool.
3 min.
Cut 150 g Marzipan (almond paste) into small pieces and put into a food-processor bowl.
1 min.
Add the first egg.
15 min.
Start beating slowly at first, then increase the speed.

Add the other eggs one at a time, about 5 minutes apart...
...until the mixture is light and well aerated.

This beating takes about 15 minutes.

Preheat the oven to 360°F (180°C).
2 min.
Sieve 30 g flour into the mixture.

Fold in gently.
2 min.
Add the melted butter, which should be nearly cold, and the zest of 1 orange.
3 min.
Mix in gently.
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.
1 min.
Pour the mixture into the tin.
1 min.
Scatter 100 g candied fruit evenly over the top.
30 min.
Bake for about 30 minutes.
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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