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.
65 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
¼ cup butter - 2
2⁄3 cup marzipan (almond paste) - 3
3 eggs - 4
¼ cup flour - 5
1 orange - 6
½ cup candied fruit
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 ¼ cup butter over low heat, then take off the heat and leave to cool.
Stage 2 - 3 min.
Cut 2⁄3 cup 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 ½ cup 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 : 4.55 €
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: Arizona cupcakes, Piped petits-fours, Fraisier (French strawberry cake), How to make marzipan decorations, Agen prune cake, ... See them all 6
Candied fruit
Like these other recipes: Sicilian Epiphany Pie, Fondant-iced pithivier, Panettone, Hazelnut and orange cake, ... See them all 4
Butter
Like these other recipes: Leek and egg frichti, Mont d'or in brioche, Chocolate cake, Grapefruit cake, Hamburger buns, ... See them all 461
Flour
Like these other recipes: Kugelhof for Nanou, Arlesian Biscuits, Old style brioche, Wiener Schnitzel, Fillet of beef in a rosemary crust, ... See them all 199
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