Cake of kings
Versions of this cake – a fruity Brioche-like bread – are eaten all over Europe on Twelfth Night. Buried inside is a trinket, and whoever finds it, is king for the day
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ratings
Difficulty and servings
Cuts into 20 slices
Preparation and cooking times
Prep 3 hrs 30 mins
Cook 45 mins
Plus overnight soaking
- 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. 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.
- In another bowl, beat butter, sugar and zests until light and fluffy. Add the eggs, a little at a time, beating well after each addition. Don't worry if it curdles, this won't 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.
- 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. Heat oven to 190C/fan 170C/gas 5.
- 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). Brush the top of the ring with egg and decorate with candied fruits and sugar. Bake for 45 mins, then transfer to a wire rack and brush the top with jam. Leave to cool before cutting.
Per slice
252 kcalories, protein 5g, carbohydrate 41g, fat 8 g, saturated fat 3g, fibre 1g, salt 0.43 g
Recipe from Good Food magazine, January 2006.
'This cake does take time to prepare, but it is really worth the effort. When it came out of the oven it smelt delicious and it looked and tasted absolutely lovely.'
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http://www.bbcgoodfood.com/recipes/1926/
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Ingredients
- 85g citrus candied peel , chopped
- 100g raisins
- 50g pine nuts
- 50g glacé cherries
- 5 tbsp sherry or brandy
- 500g plain flour
- 3 tsp easy-blend yeast
- 1 tsp salt
- 150ml milk
- 100g softened butter
- 100g caster sugar
- 2 lemons , grated zest
- 1 orange , grated zest
- 4 eggs , beaten
- 1 trinket or dried bean (in greaseproof paper)
TO FINISH
- 195g candied fruits
- 6 sugar lumps
- 1 egg yolk , beaten with 1 tbsp water
- apricot jam , to glaze
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Difficulty and servings
Cuts into 20 slices
Preparation and cooking times
Prep 3 hrs 30 mins
Cook 45 mins
Plus overnight soaking
Special New Year breakfast
Ingredients
- 85g citrus candied peel , chopped
- 100g raisins
- 50g pine nuts
- 50g glacé cherries
- 5 tbsp sherry or brandy
- 500g plain flour
- 3 tsp easy-blend yeast
- 1 tsp salt
- 150ml milk
- 100g softened butter
- 100g caster sugar
- 2 lemons , grated zest
- 1 orange , grated zest
- 4 eggs , beaten
- 1 trinket or dried bean (in greaseproof paper)
TO FINISH
- 195g candied fruits
- 6 sugar lumps
- 1 egg yolk , beaten with 1 tbsp water
- apricot jam , to glaze
Per slice
252 kcalories, protein 5g, carbohydrate 41g, fat 8 g, saturated fat 3g, fibre 1g, salt 0.43 g
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