Italian Festive Pastry

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Italian Festive Pastry
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Health Score:
5,5 / 10
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)
Calorie335 kcal(16 %)
Protein7.76 g(8 %)
Fat12.63 g(11 %)
Carbohydrates48.04 g(32 %)
Sugar added6.29 g(25 %)
Roughage1.15 g(4 %)
Vitamin A138.85 mg(17,356 %)
Vitamin D0.47 μg(2 %)
Vitamin E1.22 mg(10 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.23 mg(21 %)
Niacin1.18 mg(10 %)
Vitamin B₆0.04 mg(3 %)
Folate57.38 μg(19 %)
Pantothenic acid0.42 mg(7 %)
Biotin1.55 μg(3 %)
Vitamin B₁₂0.35 μg(12 %)
Vitamin C2.77 mg(3 %)
Potassium107.22 mg(3 %)
Calcium53.71 mg(5 %)
Magnesium2.6 mg(1 %)
Iron2.78 mg(19 %)
Iodine16.6 μg(8 %)
Zinc0.29 mg(4 %)
Saturated fatty acids7.11 g
Cholesterol92.78 mg
Author of this recipe:
How healthy are the main ingredients?
salteggraisinlemon

Ingredients

for
1
Ingredients
2 ⅔ cups
½ teaspoon
2 tablespoons
½ cup
warm milk
2
2
6 tablespoons
superfine caster sugar
cup
cup
cup
chopped Candied peel
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.