We bring the power of spring to our tables with this special dessert, designed for Easter, but so yummy that it is also perfect for other occasions, just change the shape and you can make excellent cakes for breakfast or as a snack. The Italian Easter bread, or Colomba di Pasqua or Easter Dove, is made only with genuine ingredients, unrefined flours, extra virgin olive oil and yogurt. The sugar is whole cane and the flavors are all natural. Happy Easter and good appetite!
400 grams of semi whole grain spelt flour
50 grams of whole grain spelt flour
100 grams of whole can sugar
50 grams of extra virgin olive oil
4 tablespoons of soy yogurt
250 ml of soy milk
1 organic lemon
1 organic orange
1/2 teaspoon of vanilla powder
1 packet of yeast powder
3 tablespoons of candied orange or lemon peel
Bitter almond essential oil (optional, alternatively you can also use the almond flavor you find on the market)
Break the eggs and separate the egg whites from the yolks. In a bowl pour the egg yolks and sugar, whipping the ingredients until the mixture is light and fluffy. Add the yogurt, extra virgin olive oil, grated lemon and orange peel, 2 drops of bitter almond essential oil (or half a vial of almond flavoring). Mix. Combine the baking powder and vanilla with the flour. Pour the flour into the egg and sugar mixture alternating it with the milk, mix. Add the candied fruit. Beat the egg whites until stiff with a pinch of sugar. Incorporate the egg whites into the mixture with slow movements from bottom to top. Pour the mixture into the 750-gram dove mold. Decorate the surface with the almond flakes. Bake in a ventilated oven at 140° C for 50 minutes or in any case until the surface is golden.