INGREDIENTS
- Ingredients for 1kg cakes:
- - 400g type 0 wheat flour
- - 100g w350 flour
- - 25g potato starch
- - 2 teaspoons barley malt
- - 150g brown sugar
- - 125g spalmolio
- - 25g brewer’s yeast
- - 250ml water
- - 100g raisins
- - 1 tablespoon candied orange peel
- - 1 pinch turmeric powder
- - 1 vanilla beam
- - 1 pinch of salt
- - Half a teaspoon anise seeds
- - Grated peel of half a lemon
- - 4 tablespoons Mixed Seeds HARMONY
INSTRUCTIONS
- Melt the brewer’s yeast with the barley malt and 150ml lukewarm water. Let it sit for 5 minutes, then knead with 300g flour and let it sit for 30 minutes in a bowl sealed with cling film.
- After the required time, knead again adding the flour, the w350 flour, the potato starch, the pinch of salt, a piece of vanilla, the lemon peel, the anise, the turmeric and the remaining 100ml water. Knead well and add more water if needed, then let it raise for a couple hours covering the dough with a damp cloth.
- Afterwards, knead again adding the spalmolio, 3 tablespoons Mixed seeds with quinoa, the raisins (previously soaked in a glass of wine or rhum) and the candied orange peel. Knead vigorously and let it raise for 1 more hour. With the dough, create 3 cylinders and create a braid.
- Place the cake on a baking tray covered with parchment paper and let it sit for 30 minutes (possibly, in the warm oven at 40°C). bake at 180°C for about 30 minutes. Brush the surface with the barley malt and cover the surface with the Mixed seeds with quinoa and bake for 10 more minutes.
- Let it sit out of the oven for 1 hour before serving, with some sweet wine.
