Portata:
Ingredienti:
Cotture:
Cucina:
Difficoltà:
Menu:
Servings: 8 persone
Ingredients
- 750 gr Flour
- 75 gr Yeast
- 25 cl Milk
- 150 gr Sugar
- 2 bags Vanillin Sugar
- 1/2 teaspoon Salt
- 1 whole Lemon grated zest
- 1 tip Nutmeg powdered and Cardamom
- 300 gr Butter
- 150 gr Sultana Raisins
- 150 gr Almonds chopped and candied
- 1 drop Bitter Almond Oil
- 2 whole Oranges grated zest
- q.s. Flour for rolling out
- q.s. Margarine for greasing
- 50 gr Butter melted for glazing
- 100 gr Icing Sugar
- 1 bag Vanillin Sugar
Instructions
- Place the flour in a mound on a bowl and crumble the yeast in the center: work a small dough with some warm milk, some sugar, and some flour.
- Cover and let the dough rise in a warm place for 20 minutes.
- Then add the remaining milk and sugar, the vanilla sugar, salt, lemon peel, spices, butter, and all the flour: knead vigorously and beat the dough until it forms bubbles and detaches from the sides of the bowl.
- Then let it rise, covered, for another 30 minutes.
- After this time, incorporate the soaked and dried raisins, candied fruit, almonds, almond oil, and orange peel.
- Let rest again for 45 minutes at room temperature.
- Then on a floured surface, roll out the dough into a large sheet about 4 cm thick.
- Fold the dough into 3 along its length, then place the cake on a greased tray and brush with half of the melted butter.
- All around, place a strip of aluminum to keep the shape. Insert into a hot oven on the center rack.
- Baking time: 90 minutes at 200°C.
- As soon as removed from the oven, brush the cake still hot with the rest of the melted butter, then sprinkle with a mixture of powdered sugar and vanilla sugar.
Notes
Since the cake develops its aroma only after some time, it is recommended to prepare it at least a week before Christmas and store it in a sealed bag.
