2.2 pound cake - Italy
~ Quantities are Limited this year ~
There’s always one Colomba each year that surprises people, and this is usually the one.
At first glance it sounds simple—apricot instead of citrus. But the effect is completely different. The moment you open the bag, there’s this soft, sun-warmed fruit aroma that feels less sharp than orange, more rounded, almost honeyed.
And then you cut into it.
The crumb is pale, tender, and airy, with generous pockets of candied apricot tucked throughout. Not overly sweet, not sticky—just these bright, slightly tart bursts that keep the whole cake feeling alive.
Without citrus, everything shifts. The butter comes forward, the texture feels even more delicate, and the apricot adds this gentle contrast that makes each bite feel a little more interesting than the last.
This is the one we end up recommending to people who say, “I don’t usually like candied fruit.”
What We Love About This Colomba
- Candied apricot adds a soft, slightly tart contrast
- No citrus—a smoother, more approachable profile
- Exceptionally light, airy crumb
- Classic almond glaze with a delicate crunch
- A great entry point for Colomba skeptics
Tasting Notes
The aroma leans toward ripe fruit and butter—less bright than citrus, more mellow and rounded.
The texture is soft and delicate, almost cloud-like. The apricot pieces are generous but balanced, bringing a gentle tartness that cuts through the richness.
The finish is lightly sweet, with toasted almond notes from the glaze and just a hint of fruit lingering at the end.
About Albertengo
The Albertengo bakery was founded in 1905 in Torre San Giorgio, in Italy’s Piemonte region. Still family-run after four generations, they specialize in naturally leavened holiday cakes made with patience and precision.
Their Colombe are fermented slowly using traditional sourdough methods, resulting in a texture that is remarkably light and a flavor that develops in layers rather than all at once.
Ingredients
Wheat flour, candied apricot (24%) (apricots, sugar, glucose-fructose syrup), egg yolk, butter, raw cane sugar, natural yeast (wheat flour, water), mono- and di-glycerides of fatty acids, sunflower lecithin, invert sugar syrup, barley malt, salt, flavoring agents.
Ingredients (icing and decoration): sugar, almonds, egg white, Piedmont hazelnut (1.0%), kernels, rice flour.
FAQ
What is Colomba?
Colomba is a traditional Italian Easter cake, similar in dough to Panettone but shaped like a dove. It’s naturally leavened, lightly sweet, and typically finished with an almond glaze.
How is Colomba different from Panettone?
Colomba is usually made for Easter and shaped like a dove, while Panettone is a Christmas cake baked in a tall, round mold. Colomba often features an almond glaze on top, while Panettone typically does not.
Why is Colomba shaped like a dove?
The dove is a symbol of peace and renewal in Italy, making it a fitting shape for Easter celebrations.
How do you serve Colomba?
Slice and serve at room temperature. It can also be lightly warmed or paired with coffee, tea, or dessert wine.
Does Colomba need to be toasted or warmed?
It’s not necessary, but a gentle warming can enhance the aroma and soften the texture.
How long does Colomba stay fresh?
Unopened, several weeks, or even months, thanks to the sourdough. Once opened, best enjoyed within a few days.
