This cake is a must on traditional Christmas tables. It is believed that its origin is so ancient that something similar was already consumed in Roman times.

Ingredients / For 15 persons

For the dough
• 500g Pastry flour
• 150g Sugar
• 125g Lard
• 2 eggs
• 60 ml Milk
• 8 g Chemical yeast
• Orange zest

For the Filling
• 400g Dried figs
• 100g Sultanas raisins
• 150 g Walnuts
• 150 gAlmonds
• 200 g Angel hair
• 100 ml Marsala wine
• 1 egg
• 4 Candied orange
• 15 g  Marmalade (For decoration)
• Candied fruits (For decoration)

Preparation

We will begin by preparing the stuffing. Put the dried figs, raisins and the rest of the chopped nuts in a saucepan, add the marsala wine until all the ingredients are covered and cook for 10 minutes over low heat. Once the time has elapsed, turn off, let cool and add the beaten egg and the angel hair. Stir until all the ingredients are integrated, cover with cling film and let stand for 1 hour.

For the dough
In a bowl place the lard at room temperature together with the sugar. Stir. Add the eggs one by one, the sifted flour, the baking powder, and the orange zest, mix and remove from the bowl, working the mixture until a smooth and homogeneous dough is formed. We put the dough in the fridge and let it rest for one hour.
Once the resting time is over, we extend the dough with a little flour and leave it with a thickness of about one centimeter. Form a rectangle with the dough and put the filling across the width as if forming a log. Then we roll the dough and mold it into a round until we get the shape of a crown. Cut the dough slightly to reveal the filling.

Heat the marmalade, a little water and brush the bucellato, garnish with oranges and candied fruit and bake at 180 degrees for about 45 minutes. Halfway through the baking time, carefully brush again with the hot marmalade.

And that’s it! Now you can enjoy this delicious cake

Buy all you need at www.siciliaexport.com