Soft, succulent apricots from Italy’s Emilia Romagna region, with a sweet, delicate taste, are candied in a sugar and water syrup. Melting during cooking, they make this Colomba Easter Cake particularly soft and supremely mouthwatering
|Energy||1614 kJ - 384 kcal|
|of which Saturates||6,6g|
|of which Sugars||32g|
Colomba without candied citrus fruit peels, with candied apricots. Naturally leavened baked product. Ingredients: wheat flour - candied apricots 15.4% (apricots - glucose-fructose syrup - sugar) - hazelnut icing 13.8% (sugar - rice flour - hazelnuts 7.3% corresponding to 1% of the total ingredients - sunflower oil - powdered egg* white 2.5% - wheat flour - flavourings) - butter - sugar - fresh egg* yolk 7% - sugar grains - natural yeast (wheat flour - water) - almonds - fresh pasteurised milk 1.8% - invert sugar syrup - emulsifiers: mono- and diglycerides of fatty acids - salt - natural flavourings. May contain other tree nuts and soya. Keep in a cool dry place. *Barn eggs.