Colomba albicocca

The Colomba Albicocca is a specialty of the Angelo Inglima Sicilian pastry shop, a delicious variation of the traditional colomba.

The apricot colomba features a dough naturally leavened for 36 hours, enriched with pieces of semi-candied apricot. The topping is made with Sicilian almonds and sugar granules, giving the cake a pleasant crunchy finish.

The Angelo Inglima Sicilian pastry shop created the apricot colomba to satisfy even the most demanding palates. Apricots ripened under the Sicilian sun give this soft and fragrant colomba its distinctive and irresistible flavor.

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Weight: colomba albicocca: 1Kg

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The Apricot Colomba is one of the artisanal Easter cakes created by the Angelo Inglima Sicilian pastry shop.

This apricot colomba is characterized by a 36-hour natural leavening process, enriched with pieces of semi-candied apricot. The topping is made with a glaze of Sicilian almonds and sugar granules, giving the cake a pleasant crunchy finish.

The Apricot Colomba is a traditional Sicilian-style dessert created by Pasticceria Angelo Inglima to satisfy even the most demanding palates.

INGREDIENTS

Ingredients: Water, type 0 and type 1 soft wheat flours milled in Italy (EU origin), butter, sugar, egg yolk (category A), salt, sourdough starter, malt, wildflower honey from Canicattì, Italian orange peel, semi-candied apricot cubes (glucose syrup, sucrose), Madagascar vanilla beans, sunflower lecithin.

Topping: Raw almonds, sugar, powdered sugar, rice flour, corn flour, corn starch, egg white.

May contain other tree nuts.
NO PRESERVATIVES.

CALB

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