Le Colombier the Traditional Provencal Cake of Pentecost
Cakes & Cookies · Dessert · Guest Post · Provencal Recipes · TasteAgathe Forest is the face behind the blog Live & Love Provence. I stumbled across her Instagram feed, which will make your mouth water. She is one busy lady with four children (yes 4!) who range in age from 12-22 years old. Agathe has lived in the Luberon for 17 years and admitted that she loves to swim in the Mediterranean even during the winter months. Her favourite activity is hiking (randonée) in the hills of Provence and sharing discoveries with readers and followers. According to Agathe, “I like simple cooking, which flavours local and fresh products. I really want to discover also the small producers and the unusual corners of the region.”
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Just in time for the Pentecost (la Pentecôte), Agathe shares her recipe for Le Colombier a traditional Provencal cake that is served for this holiday.
Bon appétit!
Le Colombier a Traditional Provencal Cake
Here is the recipe in French and English: Ce Gâteau de Pentecôte, très sucré est donc fait pour être partagé entre le plus de personnes possibles. Il est délicieux servi avec des fruits de saison bien juteux: fraises ou groseilles. (This traditional cake is very sweet and meant to be shared among as many people as possible. It is delicious served with juicy seasonal fruits such as strawberries or red currants.)
Ingredients
- 130 g (2/3 cup) Amandes en Poudre Ground Almonds
- 130 g (2/3 cup) Sucre Glace Icing Sugar
- 1 Blanc d’Oeuf Egg White
- 3 Oeufs Eggs
- 75 g (1/3 cup) Beurre Butter
- 2 soup spoons Farine Flour
- mixture fruits confits (candied fruit) melon et abricots (or candied fruit of your choosing)
Pour le Glaçage (For the Icing):
- 100 g (1/2 cup) Sucre Glace Icing Sugar
- 1 Blanc d’Oeuf Egg White
- Jus de Citron Lemon Juice
- For topping Amandes Effilées Almond Slivers
Instructions
- Préchauffer le four à 210°C. (Heat the oven to 400°F.)
- Mélanger les amandes en poudre, le sucre glace et le blanc d’oeuf, jusqu’à ce que le mélange soit lisse. (Mix together the egg white, ground almonds and icing sugar until smooth.)
- Ajouter les oeufs un à un. (Add the eggs one at a time)
- Ajouter la farine et le beurre. (Add the flour and butter)
- Beurrer un moule et le fariner. (Butter and flour your cake pan.)
- Y verser la pâte et poser les morceaux de fruits confits. Faire cuire 10 mn puis baisser à 180°C. Faire cuire encore 30 mn environ. (Pour the batter into your pan and add the candied fruit. Cook for 10 minutes then lower the temperature to 350°F and cook for 30 more minutes.)
- Laisser refroidir le gâteau. (Allow the cake to cool)
Pour le Glaçage (For the Icing and Decoration:
- Mélanger le sucre glace, le blanc d’oeuf et le jus de citron jusqu’à obtenir un mélange crèmeux. (Mix together the icing sugar, egg white, lemon juice until smooth and creamy.)
- Etaler sur le gâteau et parsemer d’amandes effilées. (Ice the cake and decorate with almond slivers)
Notes
Pour les fruits confits: même si la recette classique indique melon et orange ; mettez-y donc ce qui vous fait envie.The traditional recipe for le Colombier calls for melon and orange as the confit fruit, but Agathe suggests use what you like.
Tried this recipe?Let us know how it was!
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