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Provençal colombier for Pentecost

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

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.

79 K 4.3/5 (29 reviews)

1 hour 6 min. difficulté

Easy

4.55 €

1 colombier

6 Ingredients

Last modified on: December 30^th 2019

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

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 : Stage 1

Melt 50 g butter over low heat, then take off the heat and leave to cool.

Stage 2 - ⌛ 3 min.

Provençal colombier for Pentecost : Stage 2

Cut 150 g marzipan (almond paste) into small pieces and put into a food-processor bowl.

Stage 3 - ⌛ 1 min.

Provençal colombier for Pentecost : Stage 3

Add the first egg.

Stage 4 - ⌛ 15 min.

Provençal colombier for Pentecost : Stage 4

Start beating slowly at first, then increase the speed.

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).

Stage 6 - ⌛ 2 min.

Provençal colombier for Pentecost : Stage 6

Sieve 30 g flour into the mixture.

Fold in gently.

Stage 7 - ⌛ 2 min.

Provençal colombier for Pentecost : Stage 7

Add the melted butter, which should be nearly cold, and the zest of 1 orange.

Stage 8 - ⌛ 3 min.

Provençal colombier for Pentecost : Stage 8

Mix in gently.

Stage 9 - ⌛ 3 min.

Provençal colombier for Pentecost : Stage 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.

Stage 10 - ⌛ 1 min.

Provençal colombier for Pentecost : Stage 10

Pour the mixture into the tin.

Stage 11 - ⌛ 1 min.

Provençal colombier for Pentecost : Stage 11

Scatter 100 g candied fruit evenly over the top.

Stage 12 - ⌛ 30 min.

Provençal colombier for Pentecost : Stage 12

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 (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 recipe	70 RDI=30 %	410 RDI=40 %	180 RDI=30 %	1,910 RDI=100 %	7,990 RDI: 100 %
Per 100 g	9 RDI=3 %	50 RDI=5 %	20 RDI=4 %	240 RDI=10 %	1,020 RDI: 10 %