Do you want to bake the most rich and aromatic cake? Then this recipe will come in handy …
It is necessary
- For one cake weighing 500 g:
- - premium wheat flour - 200 g
- - yolks - 2 small pieces;
- - butter - 85 ml;
- - fat milk - 85 ml;
- - sugar - 75 g;
- - raisins - 65 g;
- - fresh yeast - 6, 5 g;
- - a pinch of lemon zest;
- - a pinch of ground cardamom seeds.
Instructions
Step 1
Combine yeast with warm, but not hot milk, 1 tsp. sugar and 1 tbsp. flour. We leave in a warm place for 1 hour.
Step 2
At this time, beat the yolks with sugar to white. After an hour, sift a third of the flour into the bubbling dough, then add the yolks, and on top - another third of the flour. Start kneading in a circular motion. As soon as all the flour has mixed with the wet ingredients, we transfer the dough to a surface dusted with flour, and stir, slowly introducing oil into the dough, warming it with palms. The more oil is added to the dough, the easier it will stir it! There is no need to rush: knead it for at least 20 minutes! Then cover with a linen towel and leave to rise for 60 minutes.
Step 3
Roll the raisins in the remaining third of the flour and add to the doubled dough, add ground cardamom grains and lemon zest. Stir gently to distribute the ingredients. We take a large saucepan with a lid, put the dough there, cover and put in the refrigerator overnight - during this time it will still work.
Step 4
Take it out of the refrigerator in the morning and let it warm up for an hour. Transfer to the form, filling it by a third, cover with a linen towel and let it come up again (about 2, 5 hours, but it all depends on your form!).
Step 5
Preheat the oven to 200 degrees, putting down a refractory dish with boiling water (yeast baked goods are very fond of a steam bath). Bake the coming cake in a preheated oven for half an hour with steam, and then remove the container with water and bake for another 30 minutes.
Happy Easter!
