Gluten-Free Colomba Pasquale: Traditional Italian Easter Dove Cake

Ingredients:

For the Overnight Starter:
• 1 cup Carla’s Gluten-Free All-Purpose Flour Blend
• 1 cup room temperature water
• 1/8 teaspoon instant yeast (SAF)
For the Dough:
• 1 cup potato starch
• 3/4 cup cornstarch
• 1/2 cup millet flour
• 1 teaspoon xanthan gum
• 1/3 cup granulated sugar (superfine recommended) — reduce if you prefer less sweetness
• 1/4 cup non-fat dry milk (optional)
• 1 tablespoon instant yeast (SAF)
• 1 teaspoon salt
• 1/4 teaspoon gluten-free baking powder (Rumford)
• 4 tablespoons unsalted butter or dairy-free butter substitute, at room temperature
• 1/4 cup almond paste (optional; can be replaced—see notes)
• 3 large eggs, at room temperature
• 1 tablespoon honey
• 1 teaspoon apple cider vinegar
• 1 teaspoon pure almond extract
• Grated zest of 1 large orange (optional)
• 1 cup dried fruit (cherries, candied peel, or your choice)
For the Almond Egg Wash:
• 1 large egg white, at room temperature
• 2 tablespoons granulated sugar
• 3 tablespoons blanched almond flour or finely ground blanched almonds
• 1/4 cup sliced almonds

Instructions:

1. Prepare a 9–10 inch round bundt or ring pan by oiling it well and setting it aside. If using a silicone mold, place it on a baking sheet. Paper dove molds may also be used on a baking sheet.
2. The night before baking, combine the starter ingredients in a large bowl and stir until smooth. Cover with a tea towel and place in a cold oven overnight to develop flavor and bubbles.
3. The next day, stir the starter. It should be slightly aerated and bubbly. If it is not, keep it covered until it shows some activity, up to 24 hours total.
4. In the bowl of a stand mixer, whisk together the dry dough ingredients through the baking powder until combined.
5. Add the butter (or butter substitute), almond paste, eggs, honey, vinegar, almond extract, and orange zest if using. Beat on medium speed with the whisk or paddle attachment for about 10 minutes until the batter is smooth and slightly aerated.
6. Fold in the dried fruit gently with a silicone spatula so it is evenly distributed.
7. Pour the batter into the prepared pan or paper mold, smoothing the top.
8. To proof, set the pan in the oven and warm the oven to its lowest setting (about 170–200°F / 75–95°C) for 2 minutes, then turn the oven off and let the loaf rise inside for about 50 minutes.
9. Remove the pan and preheat the oven to 375°F (190°C).
10. Mix the egg white and sugar until the sugar dissolves, then stir in the almond flour to make the almond wash.
11. Bake the loaf at 375°F for about 15 minutes to set the crust.
12. Reduce the oven temperature to 350°F (175°C). Brush the top generously with the almond egg wash and sprinkle with sliced almonds. Tent the edges with foil (or use a pie ring protector) and continue baking for about 25 more minutes, until a skewer inserted in the center comes out clean and the loaf is golden.
13. Remove the pan from the oven and transfer the loaf to a wire rack to cool. To release, place another wire rack on top of the pan, invert, remove the pan, and then invert again onto the original rack. Let cool before covering.
14. Serve warm or allow to cool completely. Store covered for up to one day, or slice and freeze on a baking sheet before transferring to freezer-safe bags for longer storage.

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