List of Ingredients
- dried figs
- 1 C. of golden raisins
- wheat starch
- Malaga raisins (or regular raisins)
- pine nuts
- hazelnuts, blanched
- almonds, blanched
- walnuts
- rye flour
- candied orange
- candied citron
- 1 TBSP. of fresh brewer's yeast
- 1 of orange
- 1 of lemon
- Honey
- Peanut oil
- Salt
- Ground spices (cloves, nutmeg, cinnamon, star anise)
- White wine
- Rum
- Sugar
Method
Chop the dried figs into pieces and combine them in a bowl with the golden and Malaga raisins. Add 1/2 cup of rum and let them marinate for 6 hours. Heat 2 1/2 tablespoons of honey with 1/4 cup of white wine and pour it over the figs and raisins; chop the walnuts, hazelnuts, almonds, and pine nuts with a knife; cut the candied orange and citron into cubes. Add everything to the figs and raisins, along with the zest of half a lemon and the zest of half an orange; combine and let everything marinate for 12 hours.
Melt the yeast in 1/3 cup of warm water; add in 1/2 teaspoon of honey and a teaspoon of oil; combine the flours with a pinch of salt and a tablespoon of the mixed spices; pour in the water with the yeast and knead. Let it rise for at least 1 hour until it doubles in size. Knead all of the dried fruit into the dough and form 4 cakes in the shape you prefer. Brush with the sugar and honey syrup and let it sit for 30 minutes.
Decorate the cakes with dried and candied fruit to taste; place them on baking trays lined with parchment paper, brush them with the syrup again, and bake at 320°F for 40 minutes. Let them cool, wrap them in plastic wrap, and let them sit for 2 weeks before eating them.