Le Colombier is a traditional Marseille cake that is usually served on the feast of Pentecost. Made up of almonds and melon, it is flavored with kirsch and is a real treat! We offer you an easy recipe to make at home to offer as a dessert for your special Pentecostal meal.
The story of Le Colombier has several origins. For some, this cake symbolizes the creation of the city of Marseilles, because Gyptis would have slid a bean in the shape of a dove (symbol of the Holy Spirit) promising marriage to anyone who found it. A sailor from Fokea, named Protis, would have found him and Massilia without the day of their reunion.
Others say the Colombian origins date back to the early 20th century on the occasion of a competition organized by the Marseille confectioner to make a travel cake. It was necessary that the cake was not kept fresh to facilitate transportation in streams during a picnic. And the Colombian would have been born! The person who finds the beans inside is supposed to get married within a year.
Le Colombier, a Marseille cake for Pentecost
But this traditional recipe from Marseille today is somewhat lost. However, we still enjoy this dessert specially offered in Pentecost! With its fruit-sweetened biscuit (orange and melon), its kirsch syrup, its apricot top and grated almonds, Le Colombier has everything to satisfy your gourmet tastes. Don’t forget to hide the porcelain dove (or a feve if you don’t have one) to determine who will be the first to get married this year!
Now that you know all (or almost all) of Columbier’s story, it is up to you to prepare it at home for Pentecost! After your traditional beef dish, serve your guests a slice of this gourmet cake to end the stylish meal!
COLOMBIER RECIPE PENTECOST
For 6 people
For the biscuit:
– 80 g of almond powder
– 80 g powdered sugar
– 25 g candied orange paste (or candied oranges cut into small cubes)
– 1 egg
– 25 g cherries
– 120 g egg yolks (about 6)
– 40 g flour
– 40 g of corn starch
– 180 g egg whites (about 6)
– 20 g of sugar
– Sweetened melon
– Apricot glaze
– Roasted grated almonds
For the syrup:
– 50 g of water
– 50 g sugar
– 10 g of kirsch or orange juice
1. Mix the ground almonds and powdered sugar and then add the sweetened orange paste (or small pieces of sweetened orange), all the egg and kirschin. Mix well and add the egg yolks. Beat everything in the mixer until the preparation is white.
2. Sift the flour and starch into a sieve and insert into the previous preparation using a spatula.
Beat the egg whites with the sugar until firm yeasts are formed. Add to the mass, mixing gently.
4. Paint one about 20 cm and place it in a pan lined with parchment paper. Pour the biscuit mass up to 3/4 and add the candied melon pieces all over the surface. Hide the pigeon and cover with the remaining biscuit dough.
Bake for 35 to 40 minutes at 180 ° C.
6. Meanwhile, make the syrup: let the water and sugar boil. Turn off the heat, add the cherry or orange juice and leave to cool.
7. Once the cake is cooked, soak it directly in the syrup and let it cool completely before disassembling it.
8. Spread the apricot glaze and sprinkle with roasted grated almonds. Serve the Columbine.