Befana Cake
Total Time: 3 hrs 45 mins
Preparation Time: 3 hrs
Cook Time: 45 mins
Ingredients
- Servings: 10
- 1 1/4 cups raisins
- 1/2 cup diced candied lemon peel
- 1/2 cup diced candied orange peel
- 1/4 cup brandy
- 1 tablespoon dry yeast
- 1/2 cup warm water (110-115 degrees f)
- 5 cups flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon grated lemon zest
- 8 tablespoons unsalted butter, room temperature
- 2 eggs
- 1/2 cup warm milk
- 1/2 cup chopped almonds
- 1 large dried beans
- 1 egg yolk
- 2 tablespoons coarse brown sugar
Recipe
- 1 put the raisins in a bowl, cover with warm water and set aside.
- 2 in another bowl, combine the candied lemon and orange peels and brandy and set aside.
- 3 in another bowl, dissolve the yeast in 1/2 cup of warm water.
- 4 add 1 cup of flour and mix until a sponge dough is formed.
- 5 cover the bowl with plastic wrap.
- 6 let the sponge dough rise in a warm place for about 20 minutes.
- 7 in a food processor, combine 4 cups of flour, sugar, salt, and lemon zest.
- 8 add the butter, eggs, and milk, then remaining flour. process to form a stiff dough.
- 9 add the risen sponge dough and process until well combined.
- 10 turn the dough onto a lightly floured surface and knead a few minutes and smooth.
- 11 grease a large bowl, place the dough in and turn it once to coat both sides.
- 12 cover with a towel and let rise in a warm place for 1 hour or until doubled in size.
- 13 butter a 10 x 3-1/2 inch deep round cake pan.
- 14 drain the raisins and candied citrus peels, reserving the brandy. pat the fruit dry.
- 15 punch down the dough. turn the dough onto a lightly floured surface.
- 16 pat the dough into a large rectangle.
- 17 sprinkle the raisins, candied peels, almonds and dried bean over the dough.
- 18 form the dough into a ball and knead to distribute the fruits and nuts.
- 19 place the dough in the cake pan, cover with a towel.
- 20 let the dough rise in a warm place for 1 hour, or until doubled in size.
- 21 preheat the oven to 350 degrees f.
- 22 in a small bowl, combine the egg yolk, and reserved brandy.
- 23 brush the top of the cake with this mixture and sprinkle with the coarse sugar.
- 24 bake 45 minutes until golden brown.
- 25 let the cake cool in the pan for 10 minutes.
- 26 run a knife around the side of the pan to loosen the cake and turn it onto a rack to cool.
- 27 to serve, cut in wedges.
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