In this Xmas edition of Bread Baking Day, Cindy from Cindystar challenge us to bake a bread or a cake that would reflect de Season or that would be tipical of our country in this time of the year. To any portuguese, to think of a cake that reflects the Xmas espirit, brings the King Cake (Bolo Rei) imediatelly to our mind. Nevertheless, my favorite is the Queen Cake (Bolo Rainha). And is this cake, fit to crown a real queen, that I bring to you today!
These cakes are typical of Xmas Season, specially of Xmas Eve and of the Kings Day (January 6th). Both cakes are made of yeasted dough, with nuts, raisins and, in the case of the King Cake, candied fruits. Inspired in the french Gallette de Rois, is told that the recipe was brought from France to Portugal in the end of the 19th century. Traditionally, each cake have inside a dried broad been and a small gift. The one who find the been in his piece of cake, would have good luck in the new year and should, in the following Xmas, offer a similar cake.
Ingredients:
100 g butter
150 g sugar
450 g flour
1bag of biological yeast
3 eggs
2 dl milk
2 dl orange juice
2 tbsp Port Wine
2 tbsp aqua vitae or brandy
1 lemon zest
1 orange zest
200 g of mixed nuts (whole nuts, almonds, hazelnuts) and raisins
Dissolve the yeast on the milk. Make a cavity in the center of the flour and add all the ingredients except the dried fruits. Work the dough until it becomes soft and elastic. Ad the nuts and raisins, making sure that they are evenly distributed. Leave the dough to rest in a worm place, for at least one hour. Then, work the dough again, in order to get the air out, and form a crown shaped cake. Decorate with more nuts and raisins. Cover and let raise for another 45 minutes. Swab with a egg yolk and take to the oven to bake until it gets golden brown.
Have a Nice 2012!
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