Cooking time: 40 mins + rising time |  Total Time: 30 mins  |  Serves: 6-8

INGREDIENTS:

  • 100 ml of milk
  • 11 g dry baker's yeast
  • 700 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
  • 200 g walnut kernels
  • 100 g of sliced almonds
  • 100 g of hazelnuts
  • 100 g of sultanas
  • 200 g of candied fruit in cubes
  • 1 beaten egg for brushing

PREPARATION:

Dissolve the baker's yeast in 100 ml of warm milk and set aside.

Place the flour and yeast in a mixer and mix everything together. Add sugar, melted butter, salt, eggs, orange zest, lemon zest. Knead everything for 15 minutes, until the mixture is elastic and soft.

Add walnut kernels, sliced almonds, hazelnuts, sultanas and candied fruits. Mix everything and knead everything for 10 minutes.

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 beaten egg yolk and decorate the entire surface with the remaining candied fruits and dried fruits. 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.