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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.
80 K 4.3/5 (29 reviews)540488
Last modified on: December 30th 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.
When should you start or finish this recipe?
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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.
Source: Free interpretation of a recipe by Gaston Lenôtre.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 9 g RDI=14 % | 52 g RDI=20 % | 23 g RDI=32 % | 244 kcal RDI=12 % | 1,024 kJ RDI=12 % |
| Whole recipe | 70 g RDI=109 % | 406 g RDI=153 % | 182 g RDI=250 % | 1,907 kcal RDI=95 % | 7,985 kJ RDI=95 % |
How much will it cost?
For 1 colombier
4.55 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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