- 3 eggs
- 675g flour
- 20g bread yeast
- 100g butter
- 200g sugar
- 1 orange
- 100ml milk
- 100ml orange blossom water
- 50ml rum
- To decorate:
- 50g almonds, candied fruits
Put 75g flour in a bowl so that you leave a hole in the middle for the yeast. Heat half the milk and pour it over the yeast so that it dissolves well and then mix it slowly into the flour so that it makes dough, which should be shaped into the bowl. Then put it in a bowl full of warm water for 20 minutes so that it ferments.
Meanwhile, put the remaining flour in a bowl, making a circle; add 2 whole eggs and the yolk of the third, the rest of the yeast, the grated rind of the orange, the orange blossom water and the rum.
Knead it until you have smooth and light dough, then add the bowl of prepared dough and mix them together well, adding a little softened butter.
Leave the dough to rest covered with a tea towel in a warm place, for about 6 hours, until it has doubled in size. Knead it again and then leave it to rest for another 2 hours.
Make it into a round shape in a dish and put it in an oven tray, leaving it to rise for 1 hour.
Beat the remaining egg white with a spoonful of water and paint it onto the cake. Decorate with the pieces of candied fruit and the chopped almonds. Put it in the oven for 30 – 40 minutes at 180º.