Colomba di Pasqua

Method

1. Soak the raisins in warm water for about 10 minutes, then drain and toss with a little flour to prevent them from sinking in the batter.
2. In a large bowl, beat 4 eggs with 180 g sugar until light and fluffy.
3. Add the grated orange zest, lemon zest, 1 tbsp honey, 1 tbsp orange blossom water, 1 tbsp vanilla, 180 ml fresh cream, and 100 ml vegetable oil. Mix well.
4. Sift together 380 g flour and 16 g baking powder, then fold into the wet mixture.
5. Fold in the floured raisins.
6. In a separate bowl, whip 2 egg whites with 80 g powdered sugar and 60 g almond flour until stiff peaks form.
7. Gently fold the almond meringue into the batter.
8. Pour the batter into a 750 g colomba mold. Decorate the surface with whole almonds and pearl sugar.
9. Bake in a static oven preheated to 180°C for 50-55 minutes. After 35 minutes, if the top is browning too quickly, cover with aluminum foil. After 45 minutes, test with a toothpick.