6 1/4 cups all-purpose flour
1 1/2 cup mixed dried fruits (walnuts, almonds, and raisins) chopped
1 cup candied fruit chopped
3/4 cup crystallized pineapple chunks
3/4 cup unsalted butter softened
1/2 cup warm water
1/4 cup Port wine
1 tablespoon orange zest grated
1 tablespoon lemon zest grated
1/2 teaspoon salt
4 eggs
3 packets of active dry yeast fresh
1 dried fava bean (optional, substitute with white kidney bean if desired)
1 medal (for decoration) wrapped in vegetable paper
To glaze
1/4 cup warm water
3 tablespoons fruit jelly of your preference
1 egg yolk
To dust
2 tablespoons confectioner's sugar
To decorate
Currants, walnuts, and figs
6 1/4 cups all-purpose flour
1 1/2 cup mixed dried fruits (walnuts, almonds, and raisins) chopped
1 cup candied fruit chopped
3/4 cup crystallized pineapple chunks
3/4 cup unsalted butter softened
1/2 cup warm water
1/4 cup Port wine
1 tablespoon orange zest grated
1 tablespoon lemon zest grated
1/2 teaspoon salt
4 eggs
3 packets of active dry yeast fresh
1 dried fava bean (optional, substitute with white kidney bean if desired)
1 medal (for decoration) wrapped in vegetable paper
To glaze
1/4 cup warm water
3 tablespoons fruit jelly of your preference
1 egg yolk
To dust
2 tablespoons confectioner's sugar
To decorate
Currants, walnuts, and figs
1
In a bowl, combine the dried fruits and candied pineapple
Add Port wine. Reserve
At this point, dissolve the yeast in warm water and add 1 cup of flour
Mix well and let it rest for 15 minutes
2
In a mixer, cream the butter with confectioner's sugar and grated orange and lemon zest
Add eggs one at a time, beating for an additional 3 minutes
Add the yeast mixture and beat until smooth
Gradually add the remaining flour, peneirada with salt
Mix well with a spoon
On a floured surface, knead the dough until it's soft and elastic
3
Drain the fruits
Combine with the dough and mix well
Transfer to a bowl, dust with flour, and cover with cloth
Let it rest for 2 hours
4
Mold the dough into a ball and place on a greased baking sheet
Make a hole in the center and add a small refrigerator for the hole not to close
Introduce the fava bean and medal (see note)
Let it rest for 30 minutes
5
Heat the oven to high temperature
Glace the dough with egg yolk and decorate with cut fruits
Bake for 40 minutes or until golden brown
Mix jelly with water and glaze the cake
Dust with confectioner's sugar and serve.
