Loison’s classic colomba is Italy’s naturally leavened Easter celebration cake, studded with candied orange peel and topped with crunchy sugar and almonds.
In Italy, these cakes are traditionally baked on Good Friday and enjoyed on Easter Sunday. Serve the light and golden cake with a morning Italian espresso, or enjoy with a mug of tea in the afternoon – perhaps with a dollop of mascarpone.
Decorated with a pastel floral design, the Loison-designed tin also makes a great gift for a host over the Easter holidays.
Loison has been baking panettones for over 75 years, started by Tranquillo Loison in 1938. Today his grandson Dario cares for the business. For Loison’s ‘top line’ colombos, panettones and pandoros, all the ingredients are carefully selected by Dario: the freshest eggs, butter and cream from Italy’s mountain farms, and fine Italian flours and sugar.
The cakes and breads are made with the traditional sourdough process. Each yeasted cake takes 72 hours from beginning to end, which gives rise to their exquisite texture and rich flavour.
Please note that there are two different versions of the tin, as pictured.
Ingredients: wheat flour, candied ‘oranges from Sicily’ peels (17%) [orange peels (52%), glucose-fructose syrup, sugar, concentrated lemon juice], sugar, almond icing (12%) [sugar, egg white, sunflower oil, Italian almonds (23%), pre-cooked rice and wheat flour, natural flavours], fresh eggs raised on the ground, fresh butter (milk) (9%), emsulfier: mono and diglycerides of vegetable origin fatty acids, grains of sugar (3%), fresh egg yolk raised on the ground, windflower honey from Sicily, natural sourdough yeast (wheat), fresh milk (1%), fresh cream (milk) (1%), cervia whole marine salt, natural mananara vanilla from Madagascar (0.2%), cocoa butter, natural flavours.
Allergy information: for allergens, see ingredients listed in bold. May contains nuts and soy.
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