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Le Colombier the Traditional Provencal Cake of Pentecost

Agathe 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.”Agathe Forest Live Love Provence

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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 Traditional Provencal cake Agathe Forest Finished

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.)
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine French, Provencal
Servings 8 people


  • 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
  • a mixuture des fruits confits (melon et abricots) 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


  • 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.)
    Le Colombier Traditional Provencal cake Agathe Forest Ingredients
  • 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)
    Le Colombier Traditional Provencal cake Agathe Forest Candied Fruit


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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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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