January 27, 2014 by Bloke In A Kitchen
Traditionally enjoyed at Easter in Italy, the flavours and heavenly aroma of this cake are very much like Panettone. The recipe involves some simple bread-making principles, of allowing the dough to rise for a few hours, so a nice comforting cake to make at a leisurely pace!
20g fresh yeast, or 2 teaspoons dried yeast
175ml warm / hand-hot milk
400g plain white flour
100g unsalted butter
3 large free range eggs, plus 1 egg yolk
120g caster sugar
½ teaspoon of salt
1 teaspoon vanilla extract
Grated zest of 1 lemon
Grated zest of 1 orange
70g chopped candied peel
Icing sugar, for dusting
100g whole blanched almonds, for decorating
Blend the yeast with the warm milk, then leave for 15 minutes until frothy
Stir in 100g of the flour, cover and leave for 30 minutes. The mixture will ferment and rise.
Gently melt the butter, and leave to cool. Whisk together the eggs, egg yolk and caster sugar, then whisk in the butter.
Stir in the salt, vanilla extract, orange and lemon zest. Add the remaining 300g of flour, and mix together well.
Add, and mix in, the yeast mixture until smooth. Mix in the raisins and candied peel. Place the dough in a large bowl, cover with a clean tea-towel and leave for 2 hours until risen and doubled in size.
The dough will be very, very sticky! Place onto a large baking sheet covered with non-stick parchment paper. (or divide the dough into 2, and place onto 2 baking sheets / parchment paper). Cover with a clean tea towel, and leave to rise again at room temperature for about an hour until double in size.
Decorate the dough with the almonds.
Pre-heat the oven to 190 degrees C, 375F, Gas Mark 5
Bake for 15-18 minutes, until golden brown and firm to the touch. Allow to cool, and dust with icing sugar before serving.