Befana Cake Food

BEFANA CAKE

Steps:

• Put the raisins in a bowl, cover with warm water and set aside.
• In another bowl, combine the candied lemon and orange peels and brandy and set aside.
• In another bowl, dissolve the yeast in 1/2 cup of warm water.
• Add 1 cup of flour and mix until a sponge dough is formed.
• Cover the bowl with plastic wrap.
• Let the sponge dough rise in a warm place for about 20 minutes.
• In a food processor, combine 4 cups of flour, sugar, salt, and lemon zest.
• Add the butter, eggs, and milk, then remaining flour. Process to form a stiff dough.
• Add the risen sponge dough and process until well combined.
• Turn the dough onto a lightly floured surface and knead a few minutes and smooth.
• Grease a large bowl, place the dough in and turn it once to coat both sides.
• Cover with a towel and let rise in a warm place for 1 hour or until doubled in size.
• Butter a 10 x 3-1/2 inch deep round cake pan.
• Drain the raisins and candied citrus peels, reserving the brandy. Pat the fruit dry.
• Punch down the dough. Turn the dough onto a lightly floured surface.
• Pat the dough into a large rectangle.
• Sprinkle the raisins, candied peels, almonds and dried bean over the dough.
• Form the dough into a ball and knead to distribute the fruits and nuts.
• Place the dough in the cake pan, cover with a towel.
• Let the dough rise in a warm place for 1 hour, or until doubled in size.
• Preheat the oven to 350 degrees F.
• In a small bowl, combine the egg yolk, and reserved brandy.
• Brush the top of the cake with this mixture and sprinkle with the coarse sugar.
• Bake 45 minutes until golden brown.
• Let the cake cool in the pan for 10 minutes.
• Run a knife around the side of the pan to loosen the cake and turn it onto a rack to cool.
• To serve, cut in wedges.