Ingredients
Dough
- 100 g ghee
- 100 g raw honey
- 130 ml almond milk
- 130 ml coconut creme
- 1 egg
- 2 egg yolks
- 250 g flour (made of rice flour, starch and xantam gum)
- 25 g almond meal
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp lemon zest
- 1 tsp orange zest
- 100 g whole almonds
Servings: pieces
Instructions
- For the poolish mix all ingredients together and set apart for 1.5 hours so it can double. Best in a warm place.
- When the poolish is ready put all ingredients for the dough in a larger bowl. Stir all together.
- Add the poolish and mix well.
- Poor the ready dough into the colomba form and spread evenly.
- Set apart again in a warm place and let it double for two hours.
- Just before the time is over put on the oven and preheat to 180°C/350°F
- When the colomba has grown well prepare the frosting. Put just the first 3 ingredients together and stir well. Spread the mixture on the dough with care. For garnish put the almonds on the dough.
- Put in the oven for 30 minutes. Tooth pick prove! Switch off the oven and let set for other 5 minutes. Then take out and let it cool out.
Recipe Notes
The Colomba I did was (nearly) perfect. I think I let it a few minutes too long in the oven (still have to understand well how it works as it is a new one). Mine came out lightly too dry along the outer side. In the middle it was moisture and really perfect.
Who likes to put other than lemon and/or orange zest can change with chocolate chips (at least 90 % chocolate) or who likes candied fruits?
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