I think (nearly) every one in the world knows the Italian Christmas cakes Panettone and Pandoro. They are similar and sold everywhere in the world – or nearly.
But there is a facs simile for the Easter time as well: the colomba pasquale or Easter Dove.
If you look into history: it is a treat not even a hundred years old. It was the Milanese baker Angelo Motta who invented this cake for Easter to have another good going sweet treat as the Panettone for Christmas.
As I don’t eat much these cakes but they are tradition I never have done one by my own. But when I am with family or friends of cause there will be one and I had always a piece. Now I can’t eat anymore gluten, sugar and milk (and for sure couldn’t even before but I didn’t know then) I thought to have a look how I can try one by my own.
I found a recipe on the page ‘cook around’ (in Italian) and took that recipe as base to work on it. I changed a few things like sugar to honey, milk to almond milk and creme to cocos milk creme and gave it a try.
A lot of waiting to let the dough rise twice but the result looked really great. I wouldn’t open it before a day later as I got to see some friends. We cut the ‘dove’ into pieces and… voilà: a nearly same colomba pasquale as the one at the supermarket. Just gluten-free, without sugar and dairy and perfect for celiacs and ‘paleos with rare exceptions’.
We finished in two nearly half of the treat (OK, we had no lunch at all due to too much work), another 5 people (no paleos) tried it and liked it a lot (one said good but the gluten-version is better.. youngsters!)
Of course I will give you the recipe so you can do one for your Easter treat and don’t have to miss anymore a colomba pasquale if you are Italian.