Home Contact Sitemap Checkout


Store Hours: 9:00am - 9:00pm daily

Café hours: 7:30am - 9:00pm daily 

Print This Page

Thursday, April 6, 2017

Bauli Colomba Easter Cake

Bauli Colomba Cake -

Spicy French toast with Saskatoon syrup.


In every Italian home at Easter, you're likely to find a Colomba, shaped like a dove to signify peace. This sweet bread, is similar to a Christmas Pannettone. IT comes in all sorts of flavours; from simple lemon vanilla to lavish liqueurs.


Our recipe uses Bauli's Chocolate Cream but you can choose your own favourite Colomba (or pannettone). Baked in egg, topped with Saskatoon syrup and spiced with cinnamon & cardamom, this is a recipe you can indulge for breakfast or brunch, all year long. 

Ingredients


Bauli Colomba Ingredients

1/2 Bauli Chocolate Cream Colomba 

6 eggs

2 tsp cinnamon

1 1/2 tbsp maple syrup

Pinch each nutmeg & cardamom

2 tbsp cocoa powder (comes with Colomba)

Bauli Colomba Prep

6 fresh figs quartered

2 tsp butter

1 tbsp oil for frying

6 tsp organic Greek yogurt

1/3 cup Summerland Saskatoon syrup



Method

SERVINGS: 6. PREP TIME 10 MINS. COOK TIME 65 MINS. 

  1. Pre-heat oven to 350 F.

  2. Cut Colomba or pannettone into 3 cm cubes (approx.) 

  3. Place cubes on parchment-lined baking sheet.

  4. Toast for about 10-15 minutes or until golden. Then remove from oven and set aside to cool. 

  5. Meanwhile, in a large bowl beat eggs until well mixed.

  6. Add milk, maple syrup, cinnamon, nutmeg, 1 tbsp cocoa and cardamom. Whisk well making sure there's no spicy lumps. 

  7. Place  cubes into a bowl, soak with egg mixture but keep about 20% of the egg back. 

  8. Sprinkle remaining cocoa powder over egg-soaked cube, toss to coat all cubes.

  9. In a large sauté pan, heat oil & 1 tsp butter to a medium to high heat.

  10. Toss egg-soaked cubes into pan & sauté until crispy edges start to form, about 10-15 minutes.

  11. Meanwhile, butter a 26 cm x 26 cm ( 10-inch square) baking dish.

  12. Take cubes from sauté pan and place in baking dish, spreading evenly. Don't press or flatten too much, it will make the dish dense. 

  13. Pour remaining egg mixture over the dish, filling in any gaps. 

  14. Bake for 45 minutes, check at around 35 minutes. Using a wooden skewer, pierce the centre. If there's no uncooked egg mixture, it's ready to take out the oven.

  15. Cut portions with a sharp knife and serve with a big dollop of Greek yogurt and a generous drizzle of Summerland Saskatoon syrup. 

Buona Pasqua!


Source: Recipe created for the Italian Centre Shop by Sugar Love Spices