Italian Festive Pastry
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 40 min.
Ready in
Calories:
335
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 335 kcal | (16 %) | ||
| Protein | 7.76 g | (8 %) | ||
| Fat | 12.63 g | (11 %) | ||
| Carbohydrates | 48.04 g | (32 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 1.15 g | (4 %) |
more nutritional values
| Vitamin A | 138.85 mg | (17,356 %) | ||
| Vitamin D | 0.47 μg | (2 %) | ||
| Vitamin E | 1.22 mg | (10 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 1.18 mg | (10 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 57.38 μg | (19 %) | ||
| Pantothenic acid | 0.42 mg | (7 %) | ||
| Biotin | 1.55 μg | (3 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 2.77 mg | (3 %) | ||
| Potassium | 107.22 mg | (3 %) | ||
| Calcium | 53.71 mg | (5 %) | ||
| Magnesium | 2.6 mg | (1 %) | ||
| Iron | 2.78 mg | (19 %) | ||
| Iodine | 16.6 μg | (8 %) | ||
| Zinc | 0.29 mg | (4 %) | ||
| Saturated fatty acids | 7.11 g | |||
| Cholesterol | 92.78 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 2 ⅔ cups
white Bread flour
- ½ teaspoon
- 2 tablespoons
- ½ cup
warm milk
- 2
- 2
- 6 tablespoons
superfine caster sugar
- ⅔ cup
- ⅔ cup
- ⅔ cup
chopped Candied fruit
- 1
lemon (finely grated zest)
- For brushing
-
melted butter
- To decorate
Preparation steps
1.
Grease an 15 cm | 6" round cake tin, 9 cm | 4" deep. Line the tin with non-stick baking paper letting the paper come 7.5 cm | 3" above the top of the tin.
2.
Sift the flour and salt into a mixing bowl and make a well in the centre.
3.
Cream the yeast with 4 tablespoons of milk, then stir in the remaining milk.
4.
Pour into the flour, add the whole eggs and mix to a thick batter. Leave in a warm place for about 30 minutes, until bubbles form on the top.
5.
Add the egg yolks and sugar and mix to a soft dough. Work in the butter and turn out onto a floured surface. Knead for 5 minutes until smooth and elastic.
6.
Put into a lightly oiled bowl, cover with oiled cling film and leave in a warm place to rise for about 2 hours until doubled in size.
7.
Punch down the dough on a lightly floured surface and knead in the raisins, peel and lemon zest. Shape into a ball.
8.
Put the dough into the tin, cover with oiled cling film and leave in a warm place to rise for about 1 hour, until doubled in size
9.
Preheat the oven to 190°C (170° fan) 375°F gas 5.
10.
Brush the surface of the dough with melted butter and cut a cross in the top with a sharp knife. Bake for 20 minutes, then reduce the oven temperature to 180°C (160° fan) 350°F gas 4. Brush the top with butter and bake for a further 25-30 minutes, until risen and golden. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
11.
Sift a little icing sugar over the top.
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