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.
9,5434.4/5 for 24 ratings
Last modified on: October 8th 2017
For 1 colombier, you will need:
- 1
50 g butter - 2
150 g Marzipan (almond paste) - 3
3 eggs - 4
30 g flour - 5
1 orange - 6
100 g candied fruit - Total weight: 780 grams
How long does it take?
Time required for this recipe:
Keeping: Several days at room temperature, covered with plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 31 min. | 35 min. | 1 hour 6 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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.
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.
If you don't have an orange, you can use the zest of a lemon instead.
Nutritional information
How much will it cost?
- For 1 colombier : 4.55 €
Source
Free interpretation of a recipe by Gaston Lenôtre.More recipes?
This recipe uses (among others) | Marzipan (almond paste): You can get more informations, or check-out other recipes which use it, for example: Fraisier (French strawberry cake), Piped petits-fours, Arizona cupcakes, Little Christmas biscuits, Agen prune cake, ... All |
| Candied fruit: You can check-out other recipes which use it, like for example: Sicilian Epiphany Pie, Hazelnut and orange cake, Panettone, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Pistachio shortbread biscuits, Spaghetti with mussels and basil, Tatin apples with mascarpone cream, Corsican tarts, Fish in white wine, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Spinach and Comté Loaf, Meatballs, Almond macaroon cake, Old style brioche, Cigarettes Russes (Piroulines), ... All |
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