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1
Cut the crystallized fruit into pieces.
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2
Reserve some whole or add extra to decorate the top of the cake.
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3
Soak the cut fruit in a splash of the porto wine.
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4
In a different bowl dissolve the yeast in 100ml of water.
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5
Add 1 cup of flour, mix and leave it at room temperature for 15 minutes.
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6
Meanwhile, mix the margarine, sugar, lemon and orange zest.
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7
Add the eggs, mixing in one by one.
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8
Add in the yeast mixture.
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9
When everything is well mixed add the remaining flour, salt and porto wine.
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10
Knead the dough until elastic and smooth in consistency then mix in the cut fruit.
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11
Shape the dough into a ball.
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12
Sprinkle with flour, then cover with a cloth.
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13
Leave at room temperature covered away from any moisture for 5 hours.
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14
When the dough has doubled in size, temporarily transfer to a wooden board and make a whole in the middle of it.
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15
Wrap the tiny toy in parchment paper, then add to the cake along with the bean.
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16
Leave to stand for 1 hour.
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17
Brush the cake with 1 egg yolk, decorate with crystallised fruit, chopped sugar cubes and nuts.
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18
Turn oven to 180 c.
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19
Transfer to a very hot oven.
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20
Cook until its golden brown approximately 40 minutes.
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21
In a little bit of warm water dilute jelly granules or sheets.
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22
Once cooked brush the cake with the jelly.
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23
Let it cool down and serve once cooled.
