Colomba facile senza glutine e senza lievitazione

~ GLUTEN-FREE AND NO-LEAVENING COLOMBA ~ Easter Colomba, gluten-free and also no-leavening! Yes, you read that right, it's also no-leavening, so it's super quick to make and, above all, DELICIOUS! Ingredients for a 750g paper Colomba cake mold @decoracondolcezza ~ 350g flour (I used @biaglutsenzaglutine for 1kg bread and leavened pastries) ~ 3 eggs ~ 100g soft butter ~ 200g sugar ~ 1 glass of milk (about 200ml) ~ 100g gluten-free chocolate chips ~ 1 sachet of gluten-free baking powder (I used @paneangeliofficial Pizzaiolo for savory pies, pizzas, piadinas, and torta al testo) ~ 100g blanched almonds ~ granulated sugar For the icing: 50g blanched almonds, 50g sugar, 2 egg whites ✨ First, prepare the icing: finely chop the almonds and sugar and add the egg whites. Mix everything well and set aside! (If you want a darker glaze, use almonds with their skins!) ✨ Separate the egg whites from the yolks, and beat the egg whites until stiff with 10g of sugar. ✨ Mix the egg yolks with the softened butter and sugar. ✨ Add the flour, baking powder, milk, chocolate chips, and finally, the beaten egg whites, mixing from the bottom up. ✨ Pour the batter into the Colomba mold, cover the surface with the glaze using the back of a spoon, and sprinkle everything with the almonds and granulated sugar. IMPORTANT: Place the mold on two baking sheets; this way, the base of the Colomba cake won't burn and will cook evenly. ✨ Bake in a preheated oven at 170°C (340°F), static mode, for 60 minutes. To check for doneness, use a toothpick. ✨ Let the Colomba cake cool on a rack. ✨ Happy Easter Celiacs/s 🥰 Margaret❣️ ෆ ෆ ෆ #dove #pasqualecolomba #easter #Easterrecipes #artisanalcolomba #glutenfreecolomba #desserts #homemadedesserts #glutenfreerecipes #glutenfree #recipesofaceliacmom