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.