Cake of kings

Name: Cake of kings
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 20
Cuisine: Global
Ingredients: 85 grams citrus candied peel, chopped; 100 grams raisin; 50 grams pine nut; 50 grams glacé cherry; 5 Tbsps sherry or brandy; 500 grams plain flour; 3 teaspoons easy-blend yeast; 1 teaspoon salt; 150 milliliters milk; 100 grams softened butter; 100 grams caster sugar; 2 lemons, grated zest; 1 orange, grated zest; 4 eggs, beaten; 195 grams candied fruits; 6 sugar lumps; 1 egg yolk, beaten with 1 tbsp water; 1 serving apricot jam, to glaze; 1 trinket or dried bean (in greaseproof paper)

If you have around 4 hours and 15 minutes to spend in the kitchen, Cake of kings might be a great lacto ovo vegetarian recipe to try. One serving contains 228 calories, 5g of protein, and 7g of fat. This recipe serves 20. If you have citrus candied peel, caster sugar, orange zest, and a few other ingredients on hand, you can make it. It works well as a very reasonably priced dessert. If you like this recipe, you might also like recipes such as Architects and Kings, Three Kings Bread: Rosca de Reyes, and Rosca de Reyes (Three Kings Bread).

Instructions

Soak citrus peel, raisins, pine nuts and cherries in the sherry or brandy overnight until plump. Measure 140g/5oz of the fl our in a large mixing bowl and mix with the yeast. Tip the remaining flour and salt into a separate bowl and set aside.

Ingredients you will need

Pine Nuts

Cherries

Raisins

Brandy

Sherry

All Purpose Flour

Yeast

Salt

Equipment you will use

Mixing Bowl

Heat the milk until just warm, make a well in the centre of the flour mix, and gradually add the milk to form a batter, beating until smooth. Cover with a tea towel and leave for 20 mins, until frothy.

Ingredients you will need

Flour Mix

Milk

Tea

Equipment you will use

Kitchen Towels

In another bowl, beat butter, sugar and zests until light and fluffy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Bowl

Add the eggs, a little at a time, beating well after each addition. Dont worry if it curdles, this wont affect the final cake. Stir the mix into the batter, along with the remaining flour, to make a dough. Turn out onto a floured surface and knead for 5 mins, until smooth and elastic. Knead in the fruit mix, a bit at a time, kneading after each addition until evenly distributed. This bit is messy, but dust the dough and your hands with flour as you work.

Ingredients you will need

Dough

All Purpose Flour

Fruit

Egg

Pop the dough into a clean bowl and cover. Leave for 2 hrs, until doubled in size. Butter a large baking sheet. Knead the dough again briefly, then shape into a sausage, about 50cm long. Curl onto the baking sheet to make a ring, pinching the ends to join. Tuck the trinket under the cake, cover and leave for 1 hr, until doubled in size.

Ingredients you will need

Sausage

Butter

Dough

Pop

Equipment you will use

Baking Sheet

Bowl

Heat oven to 190C/fan 170C/gas

Equipment you will use

Oven

Slice the candied fruits and crush the sugar lumps into small pieces (put them in a cup and use the end of a rolling pin).

Ingredients you will need

Fruit

Sugar

Equipment you will use

Rolling Pin

Brush the top of the ring with egg and decorate with candied fruits and sugar.

Ingredients you will need

Fruit

Sugar

Egg

Bake for 45 mins, then transfer to a wire rack and brush the top with jam. Leave to cool before cutting.

Ingredients you will need

Jam

Equipment you will use

Wire Rack

Oven

Equipment

Ingredients

Servings:

85grams

citrus candied peel, chopped 100grams

raisin 50grams

pine nut 50grams

glacé cherry 5Tbsps

sherry or brandy 500grams

plain flour 3teaspoons

easy-blend yeast 1teaspoon

salt 150milliliters

milk 100grams

softened butter 100grams

caster sugar 2

lemons, grated zest 1

orange, grated zest 4

eggs, beaten 195grams

candied fruits 6

sugar lumps 1

egg yolk, beaten with 1 tbsp water 1serving

apricot jam, to glaze 1

trinket or dried bean (in greaseproof paper)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.