Mini Colomba

Mini Colomba by La Perla di Torino with candied orange

The Mini Colomba from La Perla di Torino features candied orange as its only fruit, topped with a hazelnut and egg white crust. This Italian Easter cake weighs 100 grams and serves one person, or two at a push.

Mini Colomba is La Perla di Torino's single-serving Easter pastry, baked with soft wheat flour, butter, and fresh egg yolks. Candied orange peel is already the third ingredient on the list, giving it a distinct flavor, while the nut crust provides a satisfying crunch.

First the nut crust snaps, then comes the crumb

The crust splinters softly when broken off, revealing a crumb beneath that pulls apart into soft, airy strands.

Roasted hazelnut has a long-lasting flavor, so the thin layer on top doesn't need much to make its presence felt. Beneath it, the candied orange works with its bright bitterness to counter the sweetness, a contrast that keeps the small cake in perfect balance.

The only fruit here is the orange, which is generously distributed throughout the dough, staining it almost orange in places. The sugar caramelizes on the surface in the oven, giving it a golden color.

Two yeasts for a small dough

In addition to natural sourdough starter, this recipe also uses a bit of brewer's yeast, and both have their role.

The sourdough starter is fed over several days and provides the aroma that only a slowly fermented dough can develop. The brewer's yeast helps the small loaf rise reliably, as a 100-gram portion is much less forgiving during the proofing process than a full-sized kilo loaf.

La Perla di Torino uses both in tandem, ensuring neither flavor nor oven reliability is compromised. The Colomba is to Easter what Panettone is to Advent: the same rich, buttery dough, but in a different shape for a different time of year. Those who eat both back-to-back will notice the difference primarily in the fruit.

Airtight packaging for a crunchy crust

Small baked goods dry out faster than large ones because they have a high surface-area-to-crumb ratio.

That is why La Perla di Torino heat-seals each Mini Colomba individually in foil; the clock only starts ticking once you tear it open. Until then, the crumb remains soft and the crust stays crunchy, even if there are still weeks to go before the holiday.

The foil is therefore part of the recipe rather than just packaging. Stored in a cool, dry place, the little Colomba will easily last through the holidays—though it rarely survives long after coffee time.

An Easter cake for one

100 grams is enough for one person, or two, if they get along well.

It’s perfect for breakfast coffee on Easter Monday, once the large cake from Sunday has already been cut. As a gift, it travels safely; the foil protects it on the go, and once unpacked, it can be placed directly on the table without a plate.

It is just the right size for a morning cappuccino, satisfying without stealing the show from the main meal. If you do want to share it, simply break it in half, ensuring the nut crust remains on both pieces.

The large format is available as the Colomba Tradizionale, more seasonal items can be found in our Easter selection, and you can see what else La Perla di Torino sends us from Turin in the manufacturer's product range.