Colomba Easter Cake

Seggiano Vegan Colomba cake is made near Lake Garda by master baker Beniamino and his two daughters. His skill and experience guarantee a truly artisan and naturally moist cake, without using the standard industrial emulsifiers.

The Colomba dough is leavened overnight using their 30 year old mother yeast and next morning is mixed with a richer dough. He uses cocoa butter, candied orange peel, natural vanilla, linseed flour and turmeric to add fragrance, moisture and colour to the dough. Left to rise twice more, the final touch is a traditional crunchy hazelnut glaze topping with whole almonds, before the cakes are ready to bake. The triumph of this Colomba cake is that vegans and non-vegans alike will enjoy it.