Description
This easy Italian Colomba Cake recipe delivers a traditional Italian treat with soft texture, subtle sweetness, and natural citrus and almond flavors. Perfect for any occasion, this light, fluffy cake is quick to prepare with simple pantry ingredients and topped with crunchy sliced almonds. Enjoy it as breakfast, dessert, or a snack with coffee or tea.
Ingredients
Scale
Main Ingredients
- 2 1/2 cups all-purpose flour (or gluten-free baking mix for gluten-free option)
- 1 cup granulated sugar
- 1/2 cup softened butter (or plant-based butter for dairy-free option)
- 3 large eggs at room temperature
- 1 tablespoon orange zest (freshly grated)
- 1 teaspoon almond extract
- 2 teaspoons baking powder
- 1/2 cup milk (or plant-based milk for dairy-free option)
Topping
- 1/4 cup sliced almonds (or toasted coconut flakes for nut-free option)
- Powdered sugar, for dusting (optional)
Optional Add-ins
- 1/2 cup dried cranberries or raisins (for a sweet addition)
Instructions
- Prepare the Batter. Cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time. Stir in the orange zest and almond extract for traditional citrus and almond flavors. In a separate bowl, sift together the flour and baking powder. Gradually fold the dry ingredients into the wet ingredients, alternating with the milk, until the batter is smooth and well combined.
- Shape and Prepare for Baking. Grease and flour a dove-shaped cake pan or a regular loaf/pound cake pan. Pour the batter evenly into the pan and smooth the surface gently with a spatula. Sprinkle sliced almonds generously on top, pressing lightly so they stick and toast evenly.
- Bake to Perfection. Bake in a preheated oven at 350°F (175°C) for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. During the last 10 minutes, watch to prevent over-browning and cover with foil if needed.
- Cool and Finish. Let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely. Dust with powdered sugar just before serving for an elegant finish.
Notes
- Use room temperature butter, eggs, and milk for a smoother batter and better rise.
- Do not overmix the batter; fold gently to keep it light and airy.
- Press the sliced almonds lightly into the batter to help them stick and toast well.
- Grate fresh orange zest just before mixing to maximize flavor.
- Use an oven thermometer for accurate baking temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 280
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Italian Colomba Cake, traditional Italian cake, citrus almond cake, Easter cake, gluten-free cake, dairy-free cake, simple Italian dessert