The Easter Dove (in italian la Colomba di Pasqua) is a cake from Italy and traditionally served at Easter. Here’s the recipe!
1 lb all-purpose flour
5 oz butter
4 ½ oz sugar
1 ¾ oz fresh yeast
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.
If you want to learn this and many other recipes of our cuisine, remember that the Galilei Institute offers Italian cooking courses in Florence, all year round!!