Colomba Takes the Cake
2 Traditional Easter cakes, fresh from Italy
One of our favorite spring indulgences is here! Colomba di Pasqua (or Colomba Pasquale)—a close relative of the famous Italian Christmas cake, panettone—is traditionally served around the Easter holiday, but we love eating it all spring long.
This year, we're excited to offer you two Colomba cakes from Pasticceria Fillipi—Classic Colomba Cake and NEW Chocolate Orange Colomba Cake. Both of these traditional Easter cakes begin with the Filippi family's 40-year old yeast starter (plus free-range eggs, real Bourbon vanilla beans and butter) for a light, yet richly flavored bite. Each cake is baked in the shape of a dove, symbolizing peace and the coming spring.
The Classic Colomba Cake features the simple addition of candied Sicilian orange peel (no raisins or citron like its Christmas counterpart) and is topped with crunchy pieces of sugar and whole almonds.
Taking it a step further, Chocolate Orange Colomba Cake adds bittersweet chunks of Ecuadorean chocolate for an extra-indulgent treat. Read on for our 5 favorite ways to serve Colomba cake.
Creative Ways with Colomba Cake
- French Toast, Meet Colomba: Start Easter morning off right with rich, indulgent french toast made with either one of our Columba cakes.
- Colomba Brulée: Brush slices of Columba cake with melted butter, sprinkle with a thin layer of sugar and toast until the sugar begins to caramelize.
- Colomba Croutons: Cut leftover Classic Colomba Cake into cubes, toss with melted butter and bake until golden brown. Use to top salads or soups.
- Colomba Tiramisù: Use slices of Chocolate Orange Colomba Cake instead of ladyfingers for the ultimate dessert.
- Colomba to the Rescue: Last-minute guests? For an effortless finish, serve lightly toasted wedges of Colomba cake with a dollop of lightly sweetened mascarpone cheese and top with a generous grating of bittersweet chocolate.
Shop Colomba Cake from Pasticceria Filippi >>
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