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1
Place the milk and yeast in a small bowl and whisk together.
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2
Whisk the sugar and eggs together in a bowl until well incorporated and light, then add in the melted butter, Marsala and vanilla.
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3
Place the flour and salt into a mixer fitted with a dough hook.
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4
Add in the yeast and milk mixture along with the egg mixture and knead for 5 minutes on a low speed.
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5
Cover and leave to rise in a warm, draught-free place until it doubles in size, which will take about 2 hours.
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6
Meanwhile, soak the raisins in the orange juice or brandy in a small bowl.
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7
Preheat the oven to 180C/fan 160C/gas 4.
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8
Butter and line a 20cm deep cake tin.
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9
Make a 10cm collar with double thickness parchment paper and line the sides of the tin.
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10
Tip the dough out on a floured surface, mix in the raisins and candied peel and lightly knead for 3-4 minutes.
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11
The dough should be soft, so oil your hands well to handle it.
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12
Roll the dough into a ball and place it into the tin.
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13
Leave it to rise for 30 minutes.
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14
Brush the top with the beaten egg and sprinkle over the almonds.
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15
Bake for about 55 minutes, or until well risen and golden.
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16
Transfer to a cooling rack.
