Colomba – Easter Dove Cake
- 1 lb all-purpose flour
- 5 oz butter
- 4 ½ oz sugar
- 1 ¾ oz fresh yeast
- 3 eggs
- 5 oz mixed candied fruit
- almonds , sweet to taste
- coarse sugar to taste
- ⅛ oz salt
Dissolve the yeast in a little warm water and slowly work in half of the flour; allow the dough to rise in a warm place in a floured bowl.
When the dough has doubled in size, place it in a larger bowl and add the remaining flour, beaten eggs, melted butter, sugar and salt.
Work the dough gently until it stops sticking to the sides of the bowl, cover with a cloth and allow to rise for another hour.
Sprinkle flour on the raisins and the candied peel then shake excess flour away in a sieve.
Add the raisins and candied peel to the dough, place in a dove-shaped mould and decorate with almonds, baste with beaten egg and sprinkle with sugar crystals.
Cook in a moderate oven for 20-25 minutes.