This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
72 K 4.3/5 (29 reviews)
1 hour 6 min.
Easy
1 colombier
6 IngredientsLast 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
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 35 min.
All in all: 1 hour 6 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
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 % |
How much will it cost?
- For 1 colombier : $5.35
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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), Arizona cupcakes, How to make marzipan decorations, Little Christmas biscuits, Piped petits-fours, ... See them all 6
Candied fruit
Like these other recipes: Panettone, Hazelnut and orange cake, Sicilian Epiphany Pie, Fondant-iced pithivier, ... See them all 4
Butter
Like these other recipes: Coconut tuiles, Chocolate eclairs, Two-cheese vegetable gratin, Nicholas's fish, Lime crémeux, ... See them all 476
Flour
Like these other recipes: Viennese Shortbread, Linzer torte, Toasted-flour biscuits, Old style brioche, Carbonnade, ... See them all 204
Other recipes you may also like
Moussaka
Here is my personal version of this famous recipe from the eastern Mediterranean. It's a kind of gratin, made with layers of aubergines, cooked meat with tomatos and bechamel sauce with cheese. August 1st 2011387 K 14 2 hours 55 min.
Greek salad
This is a classy version of that perfect summer food, Greek salad. The only difficult part is the care and patience needed for dicing the vegetables. July 13th 2010204 K 14.9 60 min.
Red sea bream fillets in a soy-sauce marinade
In this recipe, fillets of red sea bream are marinated in a mixture of soy sauce, lime juice and olive oil before being pan fried. March 16th 2014110 K4.9 25 min.
Feta and spinach brik pie
In this recipe, a feta and cream filling is sandwiched between layers of spinach and wrapped in brik (or filo) pastry. December 10th 201489 K 24.8 55 min.
Tarte Bourdaloue
This tart is a classic of French pâtisserie. It's quite simple: a sweetcrust pastry case filled with almond cream and pears poached in syrup. Invented in the middle of the 19th century, it gets its name not from its creator but from Rue Bourdaloue, the street where he had his pâtisserie. November 22th 202349 K 1 hour 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.