Preparation Time: 40 mins + rising time | Cooking Time: 45 mins | For: 4-6
INGREDIENTS:
Preparation of the mother dough:
- 100 ml of milk
- 11 g dry baker's yeast
- 700 g + 100 g unleavened wheat flour
- 180 g of sugar
- 100 g melted butter
- 1 tbsp (tea) salt
- 4 eggs
- zest of 1 orange
- zest of 1 lemon
- 20 ml of burning water
- 20 ml of port wine
- 250 g mix of dried fruits
- 1 beaten egg for brushing
Coverage:
- mix of dried fruits q.s.
- Sliced almonds q.s.
- powdered sugar for sprinkling
PREPARATION:
Dissolve the baker's yeast in 100 ml of warm milk and set aside.
Place the flour and yeast in a bowl and mix everything together. Add sugar, melted butter, salt, eggs, orange zest, lemon zest. Knead everything until the mixture is elastic and soft.
Add the dried fruit mix. Mix everything and knead everything.
Sprinkle the table with flour and shape the dough into a ball, sprinkle it with flour and make a hole in the middle. Place the dough on a tray and place in the switched off oven with a container of boiling water and leave to rise for 2 hours.
Preheat the oven to 180ºC.
Brush the cake with the beaten egg and decorate the entire surface with the remaining dried fruits and sliced almonds. Sprinkle powdered sugar in dollops over the cake.
Place in a preheated oven at 180ºC for 30 to 45 minutes. Leave to cool after cooking.
Brush quince jelly over the cake.
