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 fabergé eggs, 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.
Ingredients: Wheat flour, candied ‘orange from Sicily’ peel 15%, (orange peel 54%, glucose-fructose syrup, sugar, concentrate lemon juice), sugar, fresh eggs, icing 10%, (sugar, egg white, sunflower oil, almond flour, pre-cooked rice and grain flour, natural flavours), fresh butter (milk) 9%, grain of sugar, Italian almonds 2%, emulsifier: mono and di-glycerides of fatty acids of vegetable origin, Italian honey, natural sourdough yeast (wheat), fresh cream (milk) (1%), high quality fresh milk (1%), milk protein, cocoa butter, salt, Madagascar Mananara natural vanilla (0.2%), natural flavours.
Allergy Advice: For allergens see ingredients in bold. May also contain other nuts, soya.
Made in Italy
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