- 170 g (1 cup) candied citrus peel
- 170 g (1 cup) raisins
- 115 g (1/2 cup) brandy
- 15 g (1 tbs) orange extract
- Combine all ingredients in a bowl and cover.
- Let fruit absorb liquid for 2 days, stirring occasionally. The fruit will absorb nearly all of it.
- 150 g (2/3 cup) milk
- 90 g (3/4 cup) bread flour
- 8 g (2 tsp) osmotolerant yeast
- Combine ingredients in a stand mixer fitted with the paddle blade. Mix together until well developed, 5 minutes.
- Cover, put in a warm spot and proof for 1 hour.
- 175 g (3/4 cup) butter
- 30 g (2 tbs) sugar
- 5 g (3/4 tsp) salt
- 4 g (3/4 tsp) vanilla extract
- 30 g (2 tbs) almond paste
- 260 g (2 cups) bread flour
- Still in the stand mixer with the paddle attachment, add all ingredients to the sponge except flour above and mix until smoothly combined.
- Add the flour. Mix to knead the dough extremely well, about 30 minutes. Dough should form a satiny smooth mass.
- Cover, put in a warm spot, and proof again until doubled, about 1 hour.
- 175 g (2/3 cup) almond paste
- Drain the residual liquid well from the dried fruits and retain.
- Roll out the dough and spread the drained fruits over it. Fold the dough over and gently knead in the fruits just until evenly dispersed.
- Let dough rest 10 minutes. Meanwhile, divide the almond paste in half and roll each half into a log about 9 inches long.
- Divide the dough in two pieces. Roll each piece to a 10 x 10 inch square, making it thin in the middle and thicker on the two edges.
- Place a log of almond paste in the thin section. Fold over one thick edge and place on top of the almond paste, beside the other thick edge, so the thin section fully wraps around the almond paste. The cake should now have two sides that are about equally thick, and a mound in the centre. Seal all the dough edges.
- Grease a baking sheet or line with parchment paper. Transfer the cakes to the sheet, spaced somewhat apart. Cover with plastic or a kitchen towel. Let rise about 1 1/2 hours, until it grows to at least one and half times in size.
- Preheat the oven to 350 °F. Bake about 30 minutes until mahogany brown.
- 113 g (1/2 cup) butter
- reserved liquor from fruits
- confectioner's sugar
- While the cakes bake, clarify the butter.
- When cakes are done, remove to a wire rack. Brush immediately all over with the reserved fruit liquor, then brush immediately all over with the clarified butter.
- Let cool completely, then dust well in confectioner's sugar.
- Leave out overnight to dry slightly.
- Place in airtight plastic and let mellow at room temperature up to one month.